Spanish Ham Croquettes (Croquetas de Jamón)
Instructions
- 1
In a medium saucepan, melt the butter over medium heat. Add the minced onion and cook until translucent, about 3-4 minutes.
- 2
Add the flour and stir constantly with a wooden spoon for 2-3 minutes to cook the flour without browning it.
- 3
Gradually add the milk while whisking continuously to prevent lumps. Cook for 10-12 minutes, stirring constantly, until the mixture becomes very thick and pulls away from the sides of the pan.
- 4
Add the diced ham, nutmeg, salt, and pepper. Mix well and continue cooking for 2 more minutes.
- 5
Transfer the mixture to a shallow dish, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours or overnight.
- 6
Once chilled and firm, use two spoons or your hands to shape the mixture into small cylinders or oval shapes, about 2 inches long.
- 7
Set up a breading station with beaten eggs in one dish and breadcrumbs in another. Roll each croquette in egg, then coat thoroughly with breadcrumbs.
- 8
Heat oil in a deep pot or fryer to 180°C (350°F). Fry the croquettes in batches for 2-3 minutes until golden brown all over.
- 9
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
Chef's Note
"These crispy-on-the-outside, creamy-on-the-inside croquetas are worth every minute of preparation—they're the ultimate Spanish comfort food that always disappears first at any gathering. Don't be intimidated by the process; just chill the béchamel well and you'll achieve that perfect golden crunch every time."
