Spanish Jambon Croquetas
Creamy bechamel-filled croquettes studded with salty Spanish ham, encased in a shatteringly crispy golden breadcrumb shell. They are irresistible tapas bites that are worth every minute of preparation time.
Creamy ham-filled Spanish croquettes with a crispy breadcrumb exterior fried to golden perfection.
Nutrition per serving
Ingredients
Bechamel
Filling
Coating
Instructions
Make the Ham Bechamel
Melt the butter in a heavy saucepan over medium heat, add the flour and cook stirring for 2 minutes to form a roux. Gradually whisk in the warm milk a splash at a time until a very thick smooth bechamel forms, then stir in the diced ham.
Chill the Mixture
Pour the thick bechamel into a shallow baking dish, press plastic wrap directly onto the surface to prevent a skin forming, and refrigerate for at least 2 hours until completely firm and easy to shape.
Shape and Bread the Croquetas
With lightly oiled hands, shape tablespoons of the cold mixture into small oval cylinders. Dip each one in beaten egg, then roll firmly in breadcrumbs ensuring complete even coverage. Refrigerate shaped croquetas for 15 minutes.
Fry Until Golden
Heat vegetable oil to 180 degrees Celsius and fry the croquetas in small batches for 3 to 4 minutes, turning gently, until they are uniformly deep golden brown. Drain on paper towels and serve immediately while still hot.
Substitutions
Common mistakes
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