When I first learned how to make croquetas properly, I realised it’s all about the patience you show your béchamel. These creamy croquetas de jamón are a small triumph of texture and timing. The mixture should be thick enough to hold its shape but silky enough to melt on the tongue. Mine are made with jamón serrano, manchego cheese, and a pinch of nutmeg that makes the kitchen smell like warmth and comfort.
The soft heart of Spanish comfort food
In my kitchen, Spanish croquettes sit somewhere between luxury and nostalgia. They’re the sort of food that makes you lean on the counter and nibble one straight from the pan, just to check the seasoning, of course. This version, with ham and cheese, is the one I reach for most often. It reminds me why Spanish comfort food is so deeply satisfying: it’s simple ingredients treated with affection.
If you’ve not yet tried making them, the base is just a béchamel croquette mixture enriched with jamón and manchego. Once rolled, coated in breadcrumbs, and fried, they come out golden and crisp on the outside with a filling that’s creamy and slightly salty. I always say they’re what you’d serve at a proper tapas night when everyone’s a bit too chatty to sit down.
I’ve written this little blog so you can master it at home, whether you fry or bake them, or even use an air fryer if you’re feeling modern. Once you’ve made this version, you might fancy trying my crispy chicken croquettes recipe with creamy filling or the traditional cod croquettes with garlic and parsley for a seafood twist. And if you’d like the full collection, you’ll find every variation in 10 best Spanish cheese croquette recipes to make at home.
A béchamel worth waiting for
The trick is in the stirring. The béchamel has to be thickened slowly, coaxed rather than rushed. Once cooled, it turns into the base for shaping, rolling, and frying. You can prepare the mixture the night before and leave it to rest in the fridge until firm. By the next day, you’ll have a croquette base that’s easy to handle and utterly rewarding to fry.
Ingredients
- 75 g unsalted butter
- 90 g plain flour
- 700 ml whole milk, warmed
- 120 g finely chopped jamón serrano
- 60 g grated manchego cheese
- 1 tsp Dijon mustard
- ¼ tsp ground nutmeg
- 1 tsp fine sea salt
- ½ tsp white pepper
- 2 large eggs, beaten
- 120 g dried breadcrumbs
- 1 tbsp olive oil for the mixture
- Oil for deep frying (sunflower or light olive oil)
Ingredient notes
The jamón brings a salty, savoury bite that gives the croquettes depth. I prefer jamón serrano, but jamón ibérico is a treat if you have it. The cheese should be strong and nutty; manchego melts beautifully without turning greasy, which keeps the interior creamy instead of oily.
The milk should always be warm when you add it to the roux. Cold milk shocks the mixture and can cause lumps. A splash of Dijon mustard sharpens the flavour, cutting through the richness of the béchamel. The nutmeg might seem optional, but it gives a whisper of warmth that makes everything taste more rounded.
Equipment needed
A heavy-bottomed saucepan is essential for your roux. Thin pans scorch easily, and the milk catches at the base. A wooden spoon or silicone spatula lets you scrape the edges clean. If you’re using a whisk, make sure it’s sturdy, as the mixture thickens quickly.
For shaping, two teaspoons work well for scooping, though a small ice-cream scoop keeps everything uniform. You’ll also want three shallow dishes for coating: one for flour, one for eggs, and one for breadcrumbs. A wire rack or tray lined with baking paper is useful for chilling the croquettes before frying.
Instructions
Melt the butter gently in a saucepan, then stir in the flour to form a smooth paste. Cook for two minutes on low heat to remove the raw flour taste. Gradually add the warm milk, a ladle at a time, stirring constantly until it forms a thick, glossy béchamel.
Once smooth, add the chopped jamón, manchego, mustard, nutmeg, salt, and white pepper. Keep stirring until everything is evenly distributed and the cheese has melted into the sauce. Spread the mixture in a shallow dish, drizzle with olive oil to prevent a skin forming, and let it cool to room temperature before covering and chilling for at least four hours, ideally overnight.
When firm, scoop the mixture into small portions and shape them into ovals or cylinders with your hands. Coat each piece in flour, then egg, then breadcrumbs, pressing gently to ensure an even coating. Place them back in the fridge for 30 minutes to firm up.
Heat oil in a deep pan to 180°C. Fry the croquettes in batches for 2–3 minutes until golden brown. Drain on kitchen paper and serve immediately while still warm.
Technique notes: mastering the fry
The oil should be hot enough that the croquettes sizzle instantly but not so hot that the breadcrumbs burn before the inside heats through. If you’re uncertain, test with a small piece of bread; it should turn golden in about 40 seconds. For a lighter version, try cooking them in an air fryer croquettes style. Brush each croquette lightly with oil and cook at 190°C for around 10 minutes, turning halfway through. The result won’t be quite as crisp, but it’s still delicious.
What to serve with these croquettes
I usually serve these with a simple salad of crisp lettuce, cherry tomatoes, and sherry vinaigrette. A few marinated olives on the side balance the richness. They also sit beautifully next to a Spanish cheese tapas board alongside chorizo slices, roasted peppers, and croquettes with spinach, cheese and nutmeg if you fancy a vegetarian option.
If I’m serving them as part of a meal, I pair them with roasted vegetables and a drizzle of romesco sauce. The smoky paprika and almonds bring the croquettes to life, and you hardly need anything else.
Wine and beer pairings
For wine, a chilled Albariño works perfectly, its citrus brightness lifting the creaminess. A crisp Verdejo also cuts through the béchamel and ham, refreshing between bites. If you prefer beer, a light Spanish lager such as Estrella Galicia keeps things balanced. For something more complex, try a Belgian blonde ale, which adds a faint sweetness that pairs nicely with the saltiness of the ham.
Frequently asked questions
Can I make croquetas de jamón ahead of time?
Yes, you can prepare the mixture up to two days in advance and keep it refrigerated. Shape and coat them just before frying for best texture.
Can I freeze Spanish croquettes?
Absolutely. Once coated, freeze them on a tray, then store in a bag. Fry from frozen, adding a minute to the cooking time.
What’s the best oil for frying croquettes?
Use sunflower or light olive oil. They have high smoke points and won’t overpower the flavour.
Can I make these croquettes gluten free?
Yes, use gluten-free flour and breadcrumbs. You can also try the gluten free croquettes with cheese and potato mash recipe for more detailed guidance.
How do I reheat croquettes without losing crispness?
Reheat in an oven at 180°C for 10 minutes, or in an air fryer for 6 minutes until the exterior crisps again. Avoid microwaving, which makes them soggy.
Tips for success with Spanish croquettes
Patience makes all the difference. Stir the béchamel slowly, let it cool completely, and chill it before shaping. A warm mixture will never hold its form properly. When frying, avoid overcrowding the pan, or the oil temperature will drop and make them greasy.
Fresh breadcrumbs are the secret to a golden crust. If you have stale bread, blitz it in a food processor and dry it lightly in the oven. It creates a more textured coating that clings beautifully.
Recipe variations for different fillings
Swap the jamón for finely shredded roast chicken to make croquettes with leftover roast chicken and cheddar. The flavour is milder and works wonderfully for lunch the next day. You can also stir in chopped cooked spinach and a sprinkle of nutmeg for a lighter twist similar to the croquettes with spinach, cheese and nutmeg recipe. They’re creamy yet earthy, a nice balance against the richness of the béchamel.
Storage and reheating tips for homemade croquettes
Keep leftover croquettes refrigerated in an airtight container for up to three days. Reheat them in the oven or air fryer to restore crispness. They also freeze well, and you can cook them straight from frozen. For meal prep, store the uncoated filling separately, then shape and fry fresh.
Nutrition per serving (2 croquettes)
The balance of protein and calcium makes them surprisingly nourishing for something so indulgent. Jamón and manchego both provide high-quality protein and a good source of minerals, while using light olive oil for frying adds heart-healthy monounsaturated fats. For lighter diets, bake or air fry them and use semi-skimmed milk instead of whole. They still turn out creamy, with fewer calories and less fat.
Creamy croquetas de jamón with manchego and béchamel
Ingredients
- 75 g unsalted butter
- 90 g plain flour
- 700 ml whole milk warmed
- 120 g finely chopped jamón serrano
- 60 g manchego cheese grated
- 1 tsp Dijon mustard
- ¼ tsp ground nutmeg
- 1 tsp sea salt fine
- ½ tsp white pepper
- 2 eggs large, beaten
- 120 g dried breadcrumbs
- 1 tbsp olive oil for the mixture
- Oil for deep frying sunflower or light olive oil
Instructions
- Melt the butter gently in a saucepan, then stir in the flour to form a smooth paste. Cook for two minutes on low heat to remove the raw flour taste. Gradually add the warm milk, a ladle at a time, stirring constantly until it forms a thick, glossy béchamel.
- Once smooth, add the chopped jamón, manchego, mustard, nutmeg, salt, and white pepper. Keep stirring until everything is evenly distributed and the cheese has melted into the sauce. Spread the mixture in a shallow dish, drizzle with olive oil to prevent a skin forming, and let it cool to room temperature before covering and chilling for at least four hours, ideally overnight.
- When firm, scoop the mixture into small portions and shape them into ovals or cylinders with your hands. Coat each piece in flour, then egg, then breadcrumbs, pressing gently to ensure an even coating. Place them back in the fridge for 30 minutes to firm up.
- Heat oil in a deep pan to 180°C. Fry the croquettes in batches for 2–3 minutes until golden brown. Drain on kitchen paper and serve immediately while still warm.