If any croquette deserves a little ceremony, it’s this one. These béchamel croquettes with jamón ibérico and cheese feel indulgent but never fussy. They’re crisp on the outside, silky within, and the flavour of the jamón is deep, savoury, and unmistakably Spanish. This is the version I make when I want to treat guests or simply spoil myself on a quiet evening with a glass of wine and a warm kitchen.
Why jamón ibérico makes these special
Jamón ibérico is richer and more complex than serrano, with a nutty sweetness that turns a simple croquette into something elegant. Mixed through creamy béchamel and a generous amount of cheese, it creates a filling that melts in the mouth.
They’re perfect for a tapas night, especially when served alongside lighter bites like air fryer croquettes with serrano ham and béchamel or a few croquettes with spinach, cheese and nutmeg for colour contrast. You’ll find all of them collected in 10 best Spanish cheese croquette recipes to make at home, a handy reference when you’re planning your next tapas spread.
A béchamel worthy of the best ham
The sauce here needs to be rich but balanced. You want to taste the jamón, not drown it. That means a thick béchamel that’s creamy but not heavy, made slowly with warm milk and plenty of stirring. Once it cools, it sets just enough to be rolled, coated, and fried into those perfect golden cylinders.
I like to use manchego and a touch of parmesan for extra depth. The saltiness of the cheeses pairs beautifully with the ham, and the nutmeg gives that gentle warmth you expect from traditional Spanish croquettes.
Ingredients
- 70 g unsalted butter
- 80 g plain flour
- 700 ml whole milk, warmed
- 120 g finely chopped jamón ibérico
- 60 g grated manchego cheese
- 20 g grated parmesan
- ½ tsp Dijon mustard
- ¼ tsp nutmeg
- ½ tsp white pepper
- 1 tsp salt
- 2 large eggs, beaten
- 120 g breadcrumbs (preferably panko)
- Oil for frying (light olive or sunflower)
Ingredient notes
Use jamón ibérico de cebo if you can—it’s slightly more affordable than the bellota variety but still packed with flavour. The cheese blend adds complexity: manchego for nuttiness, parmesan for sharpness. If you can’t find manchego, mature cheddar works well as a substitute.
Warm milk helps the béchamel form smoothly, and panko breadcrumbs make the croquettes extra crisp. You can use standard dried crumbs if you prefer a finer crust.
Equipment needed
A heavy-based saucepan is essential for a smooth béchamel. Use a whisk for the milk additions and a wooden spoon to finish. A shallow dish for cooling the mixture is handy, and a wire rack keeps the croquettes from softening after frying. For a lighter version, they adapt perfectly to the technique from air fryer croquettes with serrano ham and béchamel—a quick brush of oil and a shorter cook time is all they need.
Instructions
Melt the butter gently in a saucepan, stir in the flour, and cook for two minutes until smooth and pale. Gradually whisk in the warm milk, a little at a time, until the sauce thickens. Stir in the jamón ibérico, cheeses, mustard, nutmeg, salt, and pepper. Mix well until glossy and uniform.
Spread the mixture into a dish, drizzle lightly with olive oil, and let it cool completely. Cover and chill for four hours or overnight. Once firm, shape into ovals, roll in flour, dip in beaten egg, and coat in breadcrumbs. Chill again before cooking.
Fry in hot oil at 180°C for two to three minutes until golden brown. Drain on kitchen paper and serve hot, ideally with a glass of something Spanish.
How to perfect the frying
Oil temperature matters here. Too cool and the croquettes will absorb oil; too hot and they’ll brown before the inside is hot. Test by dropping in a breadcrumb—it should sizzle gently and brown in about forty seconds. Work in small batches and don’t move them too early; once the crust sets, you can turn them easily. If you’re using an air fryer, cook at 190°C for ten minutes, turning halfway.
What to serve with jamón ibérico croquettes
I love these with a simple tomato salad or a bowl of olives. The saltiness of the ham needs something bright to balance it. For a full tapas plate, add easy croquettes with ham and béchamel sauce for a simpler contrast and vegetarian mushroom and cheese croquettes for texture. They’re also brilliant with a chilled glass of cava or sherry—small, savoury, and perfect for nibbling between sips.
Wine and beer pairings
For wine, a Reserva Rioja blanco works beautifully, its slight creaminess echoing the béchamel. If you prefer red, a young Tempranillo complements the ham without overpowering it. If you’re drinking beer, go for a Spanish amber ale or Belgian-style blonde. Both bring enough maltiness to pair with the savoury cheese and ham.
Frequently asked questions
Can I make these croquettes ahead of time?
Yes, shape and coat them the day before, then chill until ready to fry.
Can I freeze them?
Definitely. Freeze on a tray before transferring to a bag, and fry straight from frozen.
Can I substitute serrano ham for jamón ibérico?
You can, though the flavour will be milder. Increase the cheese slightly to keep the filling rich.
What’s the best cheese combination?
Manchego and parmesan for depth, or manchego and cheddar for a creamier texture.
How do I make them lighter?
Bake or air fry instead of deep frying, using the approach in air fryer croquettes with serrano ham and béchamel.
Tips for success with jamón ibérico croquettes
Take your time with the béchamel—it’s the backbone of the recipe. Stir constantly and don’t rush the thickening stage. Once chilled, work quickly when shaping so the mixture doesn’t warm up. Use fine breadcrumbs for a delicate crust or panko for extra crunch. Always fry or bake until they’re deep golden; that’s when the flavour is at its best.
Recipe variations worth exploring
For something a little different, fold in finely chopped herbs or a touch of smoked paprika. If you want a vegetarian alternative, the filling from croquettes with spinach, cheese and nutmeg works beautifully with the same coating. You can also replace the ham with flaked cod, following the method from traditional cod croquettes with garlic and parsley for a seafood variation.
Storage and reheating tips for homemade croquettes
Keep cooked croquettes refrigerated for up to three days. Reheat them in an oven or air fryer at 180°C until hot and crisp again. Avoid microwaving, which softens the crust. If freezing, separate layers with parchment paper to stop them sticking. They cook perfectly straight from frozen and are just as good reheated.
Nutrition per serving
These croquettes are rich in protein and calcium thanks to the ham and cheese, and using olive oil keeps the fat heart-healthy. Air frying makes them lighter without compromising texture. They’re a little indulgent, yes, but perfectly balanced—crispy, creamy, and full of the deep flavour that makes Spanish food so irresistible.
Bechamel croquettes with jamón ibérico and cheese
Ingredients
- 70 g butter unsalted
- 80 g plain flour
- 700 ml whole milk warmed
- 120 g jamón ibérico finely chopped
- 60 g manchego cheese grated
- 20 g parmesan grated
- ½ tsp Dijon mustard
- ¼ tsp Ground nutmeg
- ½ tsp white pepper
- 1 tsp salt
- 2 eggs large, beaten
- 120 g breadcrumbs preferably panko
- Oil for frying light olive or sunflower
Instructions
- Melt the butter gently in a saucepan, stir in the flour, and cook for two minutes until smooth and pale. Gradually whisk in the warm milk, a little at a time, until the sauce thickens. Stir in the jamón ibérico, cheeses, mustard, nutmeg, salt, and pepper. Mix well until glossy and uniform.
- Spread the mixture into a dish, drizzle lightly with olive oil, and let it cool completely. Cover and chill for four hours or overnight. Once firm, shape into ovals, roll in flour, dip in beaten egg, and coat in breadcrumbs. Chill again before cooking.
- Fry in hot oil at 180°C for two to three minutes until golden brown. Drain on kitchen paper and serve hot, ideally with a glass of something Spanish.