Spain • Regional Dish • Appetizer
Croquetas
Classic Spanish ham croquettes with a creamy béchamel center and crisp golden shell, made for sharing as tapas or a starter.
Instructions
- Heat the 25 ml olive oil and butter in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft but not browned.
- Add the chopped jamón and cook for 30 seconds.
- Stir in the 80 g flour and cook for 2 minutes, stirring constantly, until the flour loses its raw taste.
- Add the warm milk a little at a time, whisking well after each addition, until a thick, smooth béchamel forms. Stir in the nutmeg, black pepper, and salt if needed.
- Cook the mixture for 3 to 5 minutes more, stirring, until very thick and pulling away from the sides of the pan.
- Spread the mixture into a shallow dish, press plastic wrap directly onto the surface, and chill for at least 4 hours or until firm.
- Shape the chilled mixture into small logs or short cylinders. Coat each one lightly in the 60 g flour, then dip in beaten egg, then coat in breadcrumbs.
- Heat the frying oil in a deep saucepan to 180 C. Fry the croquetas in batches for 2 to 3 minutes, until crisp and golden. Do not overcrowd the pan.
- Drain briefly on a paper towel and serve hot.
Cultural Context
Croquetas are everywhere in Spain: tapas bars, family lunches, menu del día starters, and the sort of gathering where one hot platter disappears in two minutes and no one admits to taking the last one. While croquettes originated in French cuisine, Spain adopted and popularized its own style, especially the béchamel-based versions filled with ham, chicken, cod, or mushrooms.
Ham croquettes are among the most common and most recognizable. Their appeal is simple: a creamy, savory interior wrapped in a thin fried shell that feels more comforting than flashy. Spain did not invent the croquette, but it absolutely made it part of the kitchen furniture.
Fun Fact
One published Spanish ham croquette method notes that the filling is so creamy people sometimes assume there’s cheese or mashed potato inside, when the real base is simply a very thick béchamel.
Cook’s Tip
Make Spanish croquetas with a thick béchamel filling, not mashed potato, and ham croquettes are among the most common versions found in Spain. Jamón serrano is the most practical traditional ham to use, though other good-quality cured ham can work in a home version. Chill the filling until firm before shaping, otherwise the croquetas will be annoying little blobs instead of croquetas. Warm milk helps the béchamel come together more smoothly, and adding it gradually is one of the main keys to a creamy interior. Fine breadcrumbs give a neater, more classic shell, while panko offers a crunchier, slightly less traditional finish.
Trivia
Spanish tapas references routinely describe ham croquettes as one of the country’s most common bar snacks, which explains why nearly everyone in Spain seems to have an opinion about what makes a good one.
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