StartersDifficulty: medium
Croquetas de Jamón
Spain's tapas bar icon: creamy ham béchamel, breaded and fried until molten inside.
30
Prep Time
20
Cook Time
6
Servings
Ingredients
Instructions
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1Fry the ham in the butter 2 minutes, add the onion and soften 5 minutes.
2Stir in the flour and cook into a paste, 3 minutes.
3Add the warm milk gradually, stirring until a thick bechamel forms.
4Season with nutmeg and salt; cool, then refrigerate 3 hours minimum.
5Shape into cylinders, coat in flour, egg and breadcrumbs.
6Fry at 190°C for 3-4 minutes until deep golden.
7Rest 2 minutes before biting — the inside is boiling hot.
Chef's Tip
- The filling MUST chill overnight: warm béchamel cannot be shaped.
More tips ↓Show less ↑
- A thick flour-to-milk ratio is intentional — the inside stays molten while the crust holds.
- Serrano fried in the butter releases its fat into the base sauce — flavor built in, not sprinkled.
© Mediterranean Flavors — themediterraneanflavors.com
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