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Serrano Ham Croquetas

Serrano Ham Croquetas

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Course: Appetizer
Cuisine: Medium
Prep Time: 20 minutes
Cook Time: 10 minutes
Frige Time: 2 hours
Total Time: 30 minutes
Author: Lorena Salinas from Cravings Journal


For the bechamel sauce

  • 400 ml milk
  • 70 g serrano ham without the excess fat
  • 4 tbsp olive oil
  • 1/4 onion (40g approx) cut in small cubes
  • 1 garlic clove finely grated or minced
  • 60 g all purpose flour
  • 1/8 tsp ground or grated nutmeg
  • 1/2 tsp salt
  • 50 g manchego cheese, freshly grated

For the breading and frying

  • 100 g all purpose flour
  • 2 eggs + 2 tsp water
  • 100 g breadcrumbs
  • 500-1000 ml vegetable oil for frying enough so the croquetas can be fully submerged


For the bechamel

  • Chop the serrano ham in cubes and cook it in the milk on medium heat for about 3min from the point where it starts steaming.
  • Cook the onion in a bit of the olive oil from the recipe over medium-low heat until soft and translucent. 
  • Add the garlic and cook for a few seconds. Don't let it become golden.
  • Add the rest of the olive oil, salt, nutmeg and flour and mix using a whisk over medium heat.
  • Cook the mix for a minute from the moment it starts boiling.
  • Turn the heat off and add the milk little by little and whisking in between to make sure no lumps form.
  • Once all the milk has been incorporated return to a medium heat and whisk constantly until it starts boiling.
  • Add the manchego cheese and mix.
  • Transfer to a container and cover with cling film. Make sure the cling film touches the surface of the bechamel sauce so a skin doesn't form.
  • Once cooled to room temperature take to the fridge for at least 2 hours and a maximum of 4 days.

For the breading and frying

  • Prepare 3 bowls: one with flour, the other with egg and water whisked together and the last one with breadcrumbs.
  • Make ovals or balls on your hands and pass through the flour, always removing the excess. Make this with all of them first so you don't bread your hands.
  • Then pass through the egg using always the same hand and make sure the excess drips off.
  • Finally pass through the breadcrumbs with the other hand always.
  • Heat the oil over medium heat, it should bubble when the croquetas go in.
  • Fry until golden and serve immediately.
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