Crispy Jamón Croquetas with Ultra-Creamy Béchamel

Why You’ll Love This Recipe

• Luxuriously smooth, slow-stirred béchamel with just the right set for a molten center.
• Classic serrano ham flavor in every bite, balanced and never too salty.
• Shatteringly crisp exterior thanks to a careful breading method.
• Perfect for make-ahead entertaining—freeze and fry when guests arrive.

Grocery List

• Produce: Yellow onion, flat-leaf parsley, lemon
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: All-purpose flour, fine dry breadcrumbs, neutral frying oil, bay leaf, nutmeg, salt, pepper

Full Ingredients

Béchamel and Ham Filling

• 4 cups (1 L) whole milk
• 1 bay leaf
• Pinch freshly grated nutmeg (about 1/8 tsp)
• 6 tbsp (85 g) unsalted butter
• 1/4 cup (35 g) very finely minced yellow onion
• 1 cup (120 g) all-purpose flour
• 5 oz (140 g) serrano ham, very finely chopped
• 1/4–1/2 tsp kosher salt, to taste (ham is salty—add gradually)
• 1/4 tsp white pepper or finely ground black pepper

Breading

• 3/4 cup (95 g) all-purpose flour
• 2 large eggs
• 2 tbsp milk or water
• 2 cups (200 g) fine dry breadcrumbs (pan rallado-style; use the finest you can find)

Frying & Serving

• 1.5 quarts (1.4 L) neutral oil (sunflower, canola, or peanut)
• Flaky sea salt, for finishing
• Chopped flat-leaf parsley and lemon wedges, to serve

Step-by-Step Instructions

Step 1: Prep and gently infuse the milk

Add the milk, bay leaf, and nutmeg to a medium saucepan. Warm over medium heat until steaming (about 180°F/82°C); do not boil. Remove from heat, cover, and keep warm. Finely chop the serrano ham and mince the onion as small as you can so the filling stays smooth.

Step 2: Sauté onion and make a pale roux

In a heavy 3–4 quart pot over medium heat, melt the butter. Add the minced onion and cook 3–4 minutes, stirring, until translucent without browning. Sprinkle in the 1 cup (120 g) flour and stir constantly, lowering heat to medium-low. Cook 6–8 minutes until the roux is smooth, thick, and pale blond with a faintly nutty aroma. Avoid browning; color will darken the béchamel.

Step 3: Slow-stir in the warm milk for an ultra-smooth béchamel

Off the heat, whisk in about 1 cup of the warm milk to loosen the roux. Return to low heat and add the remaining milk in 3–4 additions, whisking thoroughly after each to keep it lump-free. Switch to a flat wooden spoon or silicone spatula and cook on low, stirring slowly and constantly, 15–20 minutes. The béchamel should be glossy and very thick—when you drag the spatula across the bottom, it should leave a clean path for 2–3 seconds. Season with pepper and a pinch of salt (you will adjust later).

Step 4: Finish with jamón and chill until firm

Remove the bay leaf. Stir in the finely chopped serrano ham and cook 1–2 minutes to warm through. Taste and adjust salt—go carefully because the ham is salty. Scrape the mixture into a shallow 9 x 13 in (23 x 33 cm) pan and smooth to about 3/4 in (2 cm) thick. Press plastic wrap directly on the surface to prevent a skin. Chill until very firm, at least 4 hours or up to 24 hours.

Step 5: Portion and shape the croquetas

Line a sheet pan with parchment. Using a 1 tablespoon scoop or spoon (about 20–25 g each), portion the chilled filling. Lightly oil your hands and roll each portion into a classic log about 2 in long and 3/4 in thick (5 x 2 cm), or shape into small ovals. Arrange on the tray and chill 15–20 minutes while you set up breading.

Step 6: Bread for maximum crunch

Set up three shallow dishes: one with 3/4 cup (95 g) flour, one with eggs whisked with 2 tbsp milk/water, and one with 2 cups (200 g) fine breadcrumbs. Working a few at a time, dredge logs in flour (shake off excess), dip in egg, then coat thoroughly in breadcrumbs, pressing gently so crumbs adhere. For an extra-shatter finish, repeat the egg and breadcrumb steps for a double coat. Return breaded croquetas to the tray and chill 20 minutes to set.

Step 7: Fry until golden and shatteringly crisp

Heat 1.5 quarts (1.4 L) neutral oil in a deep pot to 350°F (175°C). Fry in batches of 6–8 without crowding, turning occasionally, 2–3 minutes until deep golden brown. Keep oil between 340–360°F (171–182°C). Transfer to a rack or paper towel–lined tray, and immediately sprinkle with flaky sea salt. If holding, keep finished croquetas warm in a 250°F (120°C) oven while you finish the rest.

Step 8: Serve hot with simple garnishes

Pile onto a warm platter, shower with chopped parsley, and serve at once with lemon wedges. Optional but great: a small dish of garlicky aioli alongside.

Pro Tips

• Chop the jamón very finely so the filling stays silky and the croquetas don’t split.
• Weigh your flour and butter for consistent texture; the 1 L milk to 120 g flour ratio gives a creamy but set interior.
• Keep everything cold when shaping and after breading—15–20 minutes in the fridge helps the coating adhere and prevents bursting.
• Double-breading yields an especially crisp shell that holds up well to serving.
• Test-fry one croqueta to check seasoning, oil temperature, and timing before committing to a full batch.

Variations

• Jamón y Queso: Stir 1/2 cup (50 g) finely grated Manchego into the béchamel with the ham for a richer, cheesier bite.
• Setas (Mushroom): Sauté 6 oz (170 g) very finely chopped cremini in 1 tbsp butter until dry and golden; fold in with or instead of ham.
• Smoky Pimentón: Add 1/2 tsp smoked Spanish paprika (pimentón de la Vera) to the béchamel for a gentle smoky warmth.

Storage & Make-Ahead

Make the béchamel base up to 2 days in advance and keep refrigerated. Shaped and breaded croquetas can be covered and refrigerated for 24 hours or frozen in a single layer until solid, then transferred to a freezer bag for up to 2 months. Fry from frozen at 350°F/175°C for 4–5 minutes. Leftover fried croquetas keep 2 days in the fridge; reheat on a rack at 350°F/175°C for 10–12 minutes until hot and crisp.

Nutrition (per serving)

Approximate for 1 serving (3 croquetas): 370 calories; 22 g fat; 32 g carbohydrates; 12 g protein; 800 mg sodium. Values will vary based on oil absorption and exact crumb adherence.