Croquettes (Croquetas)

  • Total time - 1 hour 30 minutes
  • Prep time - 30 minutes
  • Cooking time - 20 minutes
  • Chilling time - 40 minutes
  • Servings: 4
  • Country: Spain
Croquettes (Croquetas)

The secret to making perfect Spanish croquettes lies in the béchamel. It must be thick and smooth to hold its shape after chilling and to provide that wonderfully creamy texture once fried. The most traditional version is made with jamón serrano (cured Spanish ham), which gives the croquettes a savory, salty flavor. However, you can easily substitute the ham with finely chopped cooked chicken, mushrooms, or even a strong cheese like blue cheese. The key is to cool the béchamel mixture completely before shaping the croquettes, as this makes them much easier to handle. Once fried, they are best enjoyed fresh, as the contrast between the crispy coating and the warm, creamy filling is simply divine.

Ingredients

For the Béchamel Base

  • 50 g unsalted butter
  • 50 g all-purpose flour
  • 500 ml milk, whole
  • nutmeg, grated
  • salt and pepper

For the Filling

  • 100 g jamón serrano, finely chopped

For Breading and Frying

  • flour
  • 2 pieces eggs, beaten
  • breadcrumbs
  • vegetable oil for deep-frying

Instructions

Prepare the Béchamel and Filling

In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a smooth paste (roux).

Slowly pour in the milk, whisking continuously to prevent lumps. Cook over medium-low heat, stirring with a wooden spoon, until the béchamel thickens and coats the back of the spoon. This should take about 10-15 minutes.

Remove from heat and stir in the finely chopped jamón, a pinch of nutmeg, salt, and pepper. Spread the mixture on a flat plate or tray and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it chill in the refrigerator for at least 40 minutes, or until it's firm enough to handle.

Shape and Bread the Croquettes

Once the mixture is firm, use two spoons or your hands to shape it into small cylindrical or ball-shaped croquettes.

Prepare three shallow plates: one with flour, one with the beaten eggs, and one with breadcrumbs. Roll each croquette first in flour (shaking off any excess), then in the beaten egg, and finally in the breadcrumbs, making sure it is fully coated.

Frying

Heat the vegetable oil in a deep fryer or a deep pot to about 180°C (350°F).

Carefully place the croquettes in the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes, turning them occasionally, until they are golden brown and crispy.

Remove the croquettes with a slotted spoon and place them on a paper towel to drain excess oil. Serve immediately, while they are still hot and crispy.