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The appetizer, Mediterranean

Serrano ham croquetas

Serrano ham croquetas are small Spanish bites made from a thick béchamel mixed with finely chopped Serrano ham, breaded and deep fried, serving 6 people as an appetizer. They take 45 minutes of active work and are prepared the day before, since the béchamel needs several hours to firm up in the fridge. Medium difficulty, about €1.80 per person, success depends on a very firm béchamel before shaping and frying.

Spanish style croquetas, with a béchamel that melts in your mouth and Serrano ham, just thinking about it makes me want to hear castanets.

Serrano ham croquetas
For
6 people
Work
45 min
Total time
5 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.80
Calories per person
230 kcalcalculated by Kiloach, your weight coach

Under the crisp golden crust, the béchamel practically melts on your tongue, carried by the salty, concentrated flavor of finely chopped Serrano ham. That contrast between the crunchy outside and the molten center is what makes this Spanish bite so much more exciting than an ordinary potato croquette.

It's a great appetizer for a Mediterranean themed dinner with friends, a tapas style gathering, or an autumn or winter evening when everyone's happy to nibble before sitting down to eat. Serve them alongside other tapas, olives, and a few slices of cured ham to put together a simple, convivial Spanish spread.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 4 h 50
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

The day before, make the béchamel, let it set in the fridge, then shape and bread all the croquetas and keep them on a tray in the fridge. Just before your guests arrive, heat the oil and fry the croquetas in small batches. Serve them hot straight out of the fryer, they lose their appeal once they cool down.

The ingredients

6 people

Butcher

  • Serrano ham 120 g

Dairy

  • Butter 60 g
  • Whole milk 50 cl
  • Eggs 2

Pantry

  • Flouroften in the pantry 70 g
  • Nutmegoften in the pantry 1 pinch
  • Flour for breadingoften in the pantry 60 g
  • Fine breadcrumbsoften in the pantry 150 g
  • Frying oiloften in the pantry 1 kg
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Finely chop the Serrano ham, melt the butter, stir in the flour and cook for 2 minutes, stirring constantly. 5 min

    Keep stirring the whole time so the flour cooks without browning.

  2. Pour in the hot milk little by little while whisking, add the ham, nutmeg and pepper, and cook until the béchamel pulls away from the sides of the pan. 15 min

    Don't add salt, the Serrano ham is already very salty.

  3. Spread the béchamel in a dish, press plastic wrap directly onto the surface and let it set in the fridge. 4 h

    Lay the wrap right on the cream, no skin forming and no lumps.

  4. Shape the mixture into walnut sized croquetas, coat them in flour, then beaten egg, then breadcrumbs, and arrange them on a tray in the fridge. 30 min

    Wet your hands with cold water, the béchamel sticks much less.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Heat the oil to 180 degrees and fry the croquetas in small batches until nicely golden. 10 min

    Don't overfill the fryer, too many croquetas at once drop the oil temperature and they can burst.

When it's time to serveThe final touches, right in front of your guests.

  1. Drain the croquetas, arrange them on a platter and serve them hot.

    They're molten in the center, warn your guests to bite in carefully.

Our tips to get it right

  • Chop the Serrano ham finely by hand with a knife rather than in a food processor, the texture stays better and doesn't turn mushy in the béchamel.
  • Work through the breading in order, flour, egg, breadcrumbs, without skipping a step, that's what keeps the béchamel from leaking out during frying.
  • If the mixture still feels sticky even when cold, stir in an extra spoonful of flour before shaping, it will roll much more easily.

The variations

  • Swap the Serrano ham for smoked cooked ham for a milder, less salty version that works well for kids.
  • For a vegetarian version, replace the ham with finely chopped button mushrooms sautéed in a pan before stirring them into the béchamel.
  • To save time, shape the croquetas as soon as the béchamel is cold without waiting a full night, two hours in the freezer is enough to firm it up.

What to serve it with

  • Marinated olives and salted almonds
  • A glass of dry white wine or manzanilla
  • Slices of Serrano ham or chorizo

Storage

Raw, breaded croquetas keep for 2 days in the fridge tightly wrapped, or can be frozen on a tray before frying straight from frozen. Once fried, eat them within the hour, they don't reheat well and tend to dry out.

Questions about this recipe

Can you fry the croquetas ahead of time and reheat them?

It's not recommended, the coating loses its crunch and the center dries out in the oven. It's better to shape and bread them the day before, then fry just before serving.

How do you keep the croquetas from bursting while frying?

The béchamel needs to be very cold and firm, and the oil right at 180 degrees without overcrowding the fryer. Croquetas that are too warm or oil that isn't hot enough will let the béchamel leak out.

Can you freeze the croquetas?

Yes, freeze them raw and breaded on a tray, then transfer to a bag once solid. Fry them straight from frozen without thawing, adding a minute or two to the cooking time.

What ham should you use if you can't find Serrano?

Iberico ham works great too and brings even more flavor. Failing that, prosciutto style cured ham works fine, just keep in mind it will season the béchamel a bit less.

Can some Serrano ham croquetas be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make some Serrano ham croquetas?

Allow 5 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in some Serrano ham croquetas?

About 230 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does some Serrano ham croquetas cost?

About €1.80 per person, that's €10.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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