Every kitchen should have a go-to croquette recipe, the kind you can throw together with what’s already in the fridge. For me, it’s these easy croquettes with ham and béchamel sauce. They’re smooth inside, crisp outside, and filled with salty Spanish ham and creamy sauce that tastes like comfort in its simplest form. I make them when I want that unmistakable croquette crunch without too much fuss.
Why this version is perfect for beginners
These croquettes are straightforward but never dull. The béchamel does most of the work, and once you’ve mastered it, the rest is just shaping and frying. The mixture is forgiving, so even if you’re new to croquetas, you’ll end up with something golden and delicious.
I usually make a small batch on a weeknight, though they’re good enough for guests too. They sit nicely beside creamy croquetas de jamón with manchego and béchamel if you want a richer version or the crisp, lighter air fryer croquettes with serrano ham and béchamel for comparison. You can find both, plus other variations, in 10 best Spanish cheese croquette recipes to make at home.
The trick to smooth, creamy béchamel
A good béchamel should be silky, thick, and free of lumps. It starts with equal parts butter and flour cooked gently before warm milk is whisked in. I add finely chopped ham once it’s glossy, so the flavour infuses into the sauce. A pinch of nutmeg gives warmth, and a touch of mustard adds subtle sharpness.
Once cooled, it becomes the ideal base for shaping croquettes that hold together but melt once you bite into them. They’re a bit addictive, especially when served straight from the pan with the steam still rising.
Ingredients
- 70 g unsalted butter
- 80 g plain flour
- 700 ml whole milk, warmed
- 100 g diced Spanish ham (jamón serrano or similar)
- 50 g grated manchego or cheddar
- ½ tsp mustard powder
- ¼ tsp nutmeg
- 1 tsp salt
- ½ tsp white pepper
- 2 large eggs, beaten
- 120 g breadcrumbs
- Oil for frying (light olive or sunflower)
Ingredient notes
Jamón serrano is my favourite here, though any good-quality cured ham works. It adds a savoury saltiness that cuts through the creamy sauce. Manchego melts beautifully, giving a smooth, nutty depth.
The breadcrumbs should be dry, not fresh, so the coating crisps quickly without absorbing too much oil. You can make your own by drying day-old bread in the oven and pulsing it in a blender.
Equipment needed
You’ll need a saucepan, a whisk or sturdy spoon, and a tray to spread the mixture for cooling. For frying, a deep pan or fryer keeps the temperature steady. If you’re using an air fryer, preheat it and brush or spray the croquettes with oil before cooking. A small ice-cream scoop makes portioning easy, and a wire rack helps them cool evenly without going soggy.
Instructions
Melt the butter in a saucepan over low heat and stir in the flour until it forms a smooth paste. Cook gently for two minutes, then gradually add the warm milk while whisking until the sauce thickens. Add the diced ham, cheese, mustard, nutmeg, salt, and pepper, stirring until everything melts into a glossy béchamel.
Spread the mixture into a shallow dish, drizzle with a little olive oil, and cool to room temperature. Cover and refrigerate for four hours or overnight. Once chilled, scoop portions and shape into small ovals. Roll each in flour, dip in beaten egg, and coat with breadcrumbs.
Fry at 180°C for two to three minutes until golden and crisp. Alternatively, bake at 200°C for twenty minutes or use the air fryer croquettes with serrano ham and béchamel method for a lighter version.
Getting them perfectly crisp
Keep your oil hot but not smoking. The croquettes should sizzle gently and turn golden within a few minutes. Overcrowding cools the oil and makes them greasy, so cook in small batches.
If baking or air frying, a light brush of olive oil gives that golden, crunchy finish. For extra texture, use panko crumbs or mix regular breadcrumbs with crushed cornflakes—it’s a little trick I learned after a few late-night experiments.
What to serve with ham croquettes
I often serve these croquettes with roasted peppers or a crisp salad dressed with sherry vinaigrette. They also sit nicely next to bechamel croquettes with jamón ibérico and cheese for a more luxurious take on the same theme. If I’m putting together a full tapas spread, I’ll add croquettes with spinach, cheese and nutmeg for a touch of green and traditional cod croquettes with garlic and parsley for balance.
Wine and beer pairings
A chilled Albariño is perfect—its clean acidity cuts through the creamy filling. A young Rioja blanco works too, with just enough fruitiness to complement the ham. If you prefer beer, go for a crisp lager or amber ale. Both balance the saltiness while refreshing the palate after each bite.
Frequently asked questions
Can I use prosciutto instead of jamón serrano?
Yes, though it’s a bit sweeter, so adjust the salt slightly.
Can I make the béchamel ahead of time?
Definitely. You can prepare it up to two days in advance, just chill it well before shaping.
Can I freeze these croquettes?
Yes, once coated, freeze them on a tray before transferring to bags. Fry or bake straight from frozen.
How can I stop them breaking while frying?
Chill the croquettes after coating to firm them up. It helps them stay intact in the oil.
Can I make them gluten free?
Yes, just use gluten free flour and breadcrumbs, following the same method as gluten free croquettes with cheese and potato mash.
Tips for success with easy ham croquettes
Don’t rush the béchamel. A few extra minutes of slow stirring makes all the difference to the final texture. Cool the mixture fully before shaping; it should feel firm but pliable. If you’re frying, change the oil after a few batches so the crumbs don’t burn and darken the next round. And always season the béchamel well—it’s the heart of the dish.
Recipe variations worth trying
Add a pinch of smoked paprika or a few chopped chives to the filling for a different twist. For something richer, fold in small cubes of manchego like in creamy croquetas de jamón with manchego and béchamel. If you fancy a vegetarian version, swap the ham for sautéed mushrooms as in vegetarian mushroom and cheese croquettes. Both are crowd-pleasers.
Storage and reheating tips for homemade croquettes
Keep cooked croquettes in the fridge for up to three days. Reheat them in the oven or air fryer until crisp again. They freeze beautifully raw or cooked—just let them cool before storing. If making ahead for a party, fry them lightly, cool, then reheat in the oven before serving. They’ll taste freshly made.
Nutrition
These croquettes strike a nice balance between comfort and lightness. The milk and cheese add calcium and protein, while using light olive oil keeps the fat heart-friendly. They’re proof that simple food, made patiently, can feel like something far fancier than it is.
Easy croquettes with ham and béchamel sauce
Ingredients
- 70 g butter unsalted
- 80 g plain flour
- 700 ml whole milk warmed
- 100 g Spanish ham diced, jamón serrano or similar
- 50 g manchego or cheddar, grated
- ½ tsp mustard powder
- ¼ tsp Ground nutmeg
- 1 tsp Sea Salt
- ½ tsp white pepper
- 2 eggs large, beaten
- 120 g breadcrumbs
- Oil for frying light olive or sunflower
Instructions
- Melt the butter in a saucepan over low heat and stir in the flour until it forms a smooth paste. Cook gently for two minutes, then gradually add the warm milk while whisking until the sauce thickens.
- Add the diced ham, cheese, mustard, nutmeg, salt, and pepper, stirring until everything melts into a glossy béchamel.
- Spread the mixture into a shallow dish, drizzle with a little olive oil, and cool to room temperature. Cover and refrigerate for four hours or overnight. Once chilled, scoop portions and shape into small ovals. Roll each in flour, dip in beaten egg, and coat with breadcrumbs.
- Fry at 180°C for two to three minutes until golden and crisp. Alternatively, bake at 200°C for twenty minutes or use the air fryer croquettes with serrano ham and béchamel method for a lighter version.