The Ultimate Spanish Croquetas
Crispy on the outside, gloriously creamy on the inside — these jamón serrano and Manchego croquetas are a staple of Spanish tapas culture. Simple to make and utterly irresistible, they're the perfect way to showcase the deep, savoury flavour of quality cured ham. Serve them as a starter, a party snack, or alongside a cold glass of Manzanilla sherry.
Prep time: 30 minutes (plus 2 hours chilling)
Cook time: 20 minutes
Makes: 20–24 croquetas
Difficulty: Easy
Ingredients
For the béchamel filling:
- 75g unsalted butter
- 100g jamón serrano, finely chopped
- 1 small white onion, very finely diced
- 100g plain flour, plus extra for dusting
- 600ml whole milk, warmed
- 80g Manchego cheese, finely grated
- A pinch of freshly grated nutmeg
- Salt and white pepper, to taste
For the coating:
- 2 large eggs, beaten
- 150g fine breadcrumbs (panko works beautifully)
- Sunflower or vegetable oil, for deep frying
To serve:
- Lemon wedges
- Fresh flat-leaf parsley, chopped
- Alioli or good-quality mayonnaise
Method
- Make the filling: Melt the butter in a heavy-based saucepan over a medium heat. Add the diced onion and cook gently for 5–6 minutes until soft and translucent but not coloured. Add the chopped jamón serrano and cook for a further 2 minutes, stirring, until fragrant.
- Build the béchamel: Add the flour to the pan and stir vigorously for 2 minutes to cook out the raw flour taste. Begin adding the warm milk a ladleful at a time, stirring constantly to prevent lumps. Continue until all the milk is incorporated and you have a thick, smooth béchamel. This will take around 8–10 minutes.
- Add the cheese: Remove from the heat and stir in the grated Manchego until melted. Season generously with salt, white pepper, and a pinch of nutmeg. Taste and adjust — the filling should be well-seasoned and deeply savoury.
- Chill the mixture: Pour the filling into a shallow dish or tray, press a sheet of cling film directly onto the surface to prevent a skin forming, and refrigerate for at least 2 hours (or overnight) until completely firm.
- Shape the croquetas: Once chilled, use two spoons or lightly floured hands to shape the mixture into small cylinders or ovals, roughly the size of a large cork. Place on a floured tray as you go.
- Coat: Set up a breading station with beaten egg in one bowl and breadcrumbs in another. Dip each croqueta first in egg, then roll in breadcrumbs to coat evenly. For an extra-crispy shell, repeat the egg and breadcrumb coating a second time.
- Fry: Heat oil in a deep pan or fryer to 180°C. Fry the croquetas in small batches for 2–3 minutes, turning occasionally, until deep golden brown all over. Do not overcrowd the pan. Remove with a slotted spoon and drain on kitchen paper.
- Serve immediately: Arrange on a warm plate, scatter with chopped parsley, and serve with lemon wedges and alioli on the side.
Tips & Variations
- Make ahead: Shaped, unfried croquetas can be frozen on a tray, then transferred to a freezer bag. Fry straight from frozen at 170°C for 4–5 minutes.
- Cheese swap: No Manchego? A good aged Cheddar or Gruyère works well as a substitute.
- Extra flavour: Add a teaspoon of smoked paprika (pimentón) to the béchamel for a deeper, smokier note.
- Baked version: Brush with olive oil and bake at 200°C for 18–20 minutes, turning halfway. Not quite as crispy, but a lighter option.
Why Jamón Serrano Makes the Difference
The quality of your jamón serrano matters here. A well-aged Gran Reserva serrano brings a deep, nutty saltiness to the béchamel that cheaper alternatives simply can't replicate. The fat from the ham melts into the filling during cooking, adding richness and complexity to every bite.
At Jamon Serrano, we stock a carefully selected range of authentic Spanish hams, perfect for cooking and for serving on the board. Shop our full range here and taste the difference quality makes.
¡Buen provecho!