Croquetas de Jamon

I love these when we go to a tapas restaurant, so I had to have a go myself.

It is fairly easy to do. Essentially, it is a thick bechamel with Serano cut in small cubes rolled into breadcrumbs and deep fried.





Ingredients :

  • 70g Butter
  • 70g Flour
  • 180g Serano
  • Nutmeg / Pepper
  • 500 ml Milk
  • Bread crumbs
  • 2 to 3 eggs for the coating with the breadcrumbs

How to make :

  • Melt butter in a pan and mix flour. It will clump up in the pan, but it is ok. Cook for a couple of minutes
  • Add all the milk in one go and mix well to create a creamy sauce.
  • Add the Serano, nutmeg and pepper.
  • Let cook a bit more so that you get a thick bechamel, which starts to detach from the sides of the pan.
  • Put into a bowl or container to go into the fridge for a couple of hours or overnight.
  • Once the bechamel has “set”, cut into even pieces to make the croquetas.
  • Roll into flour/egg /panko breadcrumbs
  • Deep fry at 170 degrees Celsius.


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