Spanish consider croquettes to be one of the most delicious dishes. It is no exception to find croquettes on the menu as a separate main course in a good restaurant. However, these are not the usual frozen croquettes you can find in the frozen section in a supermarket!

These are delicate bechamel croquettes with Jamon, sometimes served with garlic mayonnaise, but more often just plain. They have a thin crunchy crust on the surface, which hides a creamy bechamel filling. Simply delicious!



Serves 4

50g plain flour

1/2 litre of milk

50g butter

150g jamón serrano chopped finely

a pinch of nutmeg

20g plain flour

1 egg

100g breadcrumbs

200g olive oil


croquetas de jamon



  1. Melt the butter in a deep pot over low heat. 
  2. Add the chopped jamon and let it warm briefly in the butter.
  3. Add the flour and mix everything thoroughly and let the flour fry a little to lose its floury taste.
  4. Add warm milk a little and mix constantly with the whole mixture.
  5. Cook for 20 minutes, stirring constantly.
  6. Add salt and a pinch of nutmeg.
  7. Coat the surface with butter to prevent scaling and allow to cool.
  8. Once the béchamel has cooled, start shaping the croquet. Using a tablespoon, take individual portions of bechamel (approx. 30 g) and shape the croquettes in a circular motion between the palms, which should be roughly in the shape of a small bacon.
  9. Coat the croquettes in flour, egg and breadcrumbs.
  10. Heat the olive oil to 170 ° over a strong flame in a pan and carefully fry the croquettes until golden on all sides. Be careful when turning so that your croquettes do not fall apart.
  11. Lay the fried croquettes on kitchen paper to get rid of excess fat.
  12. Serve warm. 



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