Manchego and Jamón Croquettes Are a Tapas Classic
If there’s one tapa that sums up comfort and indulgence in a single bite, it has to be croquettes. Crispy on the outside, creamy inside, and bursting with flavour, they’re a staple across Spain. While croquettes come in many varieties, Manchego and jamón stand out for their balance of nutty cheese and savoury cured ham.
The first time I ate them fresh from a bar counter in Madrid, I understood why croquettes are so beloved. They’re small enough to eat in one bite but substantial enough to satisfy. Making them at home feels special, but it’s also easier than most people think.
The Role of Manchego in Croquettes
Manchego melts into the béchamel filling, adding nutty depth without making the mixture too runny. Combined with diced jamón serrano, the filling becomes rich, savoury, and addictive.
What makes croquettes unique is the double cooking method: creamy filling prepared ahead, cooled, then breaded and fried until golden. It’s this contrast, crisp shell against soft filling, that makes them irresistible. For more ways Manchego elevates tapas, see my Spanish Cheese Tapas Guide.
Ingredients
- 60g butter
- 60g plain flour
- 500ml whole milk, warmed
- 150g Manchego cheese, finely grated
- 100g jamón serrano, finely diced
- 2 eggs, beaten
- 100g plain flour (for coating)
- 150g breadcrumbs
- Olive oil, for frying
- Aioli, to serve
Ingredient Notes
Use semi-cured Manchego for the best melting texture. Young Manchego is too mild, and aged Manchego can be crumbly. Jamón serrano should be finely diced so it disperses evenly through the filling. You want little bursts of savoury flavour in every bite, not large chewy chunks.
Instructions
Melt butter in a saucepan over medium heat. Stir in flour to form a roux and cook for 1–2 minutes. Gradually whisk in warm milk until smooth and thick. Remove from heat and stir in grated Manchego and jamón. Season lightly, remembering the ham is salty.
Transfer the mixture to a shallow dish, cover with cling film, and chill for at least 2 hours until firm. Shape into small cylinders or balls. Coat each one in flour, dip in beaten egg, and roll in breadcrumbs.
Heat olive oil in a deep pan to 180°C. Fry croquettes in batches until golden and crisp, about 3 minutes. Drain on paper towels and serve hot with aioli.
Cooking Techniques and Recommendations
Cook the béchamel until very thick. If it’s too runny, the croquettes won’t hold their shape when fried. Fry in small batches so the oil temperature stays consistent. Overcrowding cools the oil, leading to greasy, soggy croquettes instead of crisp shells.
What to Serve with Manchego and Jamón Croquettes
These croquettes are perfect alongside lighter dishes like Spanish Cheese Board with Membrillo and Seasonal Fruit or fresh options such as Easy Baked Tetilla Cheese and Spinach Empanadillas. For a richer tapas spread, pair them with Spanish Blue Cheese Stuffed Dates Wrapped in Serrano Ham or Idiazabal Cheese Toast with Tomato Confit and Anchovies. The salty-savoury flavours tie the table together.
Wine and Beer Pairings
A glass of cava works beautifully with croquettes. Its bubbles cleanse the palate between bites, cutting through richness. Alternatively, a Rioja Crianza with soft red fruit and oak complements both Manchego and jamón. For beer, a crisp lager provides refreshment, while a malty amber ale adds depth to match the béchamel and cheese.
Frequently Asked Questions
Can I freeze croquettes?
Yes. Freeze after breading but before frying. Cook straight from frozen, adding 1–2 minutes to frying time. For other freezer-friendly tapas, see my Easy Baked Tetilla Cheese and Chorizo Bites.
Can I bake croquettes instead of frying?
Yes, though they won’t be as crisp. Bake at 200°C for 20 minutes, flipping halfway through.
What oil should I use for frying?
Light olive oil or sunflower oil both work. Avoid extra virgin olive oil, which can burn at high heat.
How do I stop croquettes bursting?
Chill the mixture thoroughly before shaping, and fry in hot oil so the outside seals quickly.
Tips for Success with Manchego Croquettes
Cool the béchamel fully before shaping. Warm filling sticks to your hands and won’t roll neatly. Breadcrumbs make the crust. Use panko for extra crunch, or fine breadcrumbs for a smoother, more traditional shell.
Recipe Variation Suggestions
Add caramelised onions to the filling for a sweeter, richer flavour. Or swap jamón for mushrooms to make a vegetarian version that’s just as satisfying.
Storage and Reheating for Spanish Cheese Tapas with Croquettes
Keep leftovers in the fridge for up to two days. Reheat in a hot oven for 10 minutes until crisp. Avoid microwaving, which softens the crust. Frozen croquettes are best fried straight from the freezer, making them handy for last-minute tapas nights.
Crispy Manchego and Jamón Croquettes with Aioli
Ingredients
- 60 g Butter unsalted
- 60 g Flour plain
- 500 ml Milk full fat
- 150 g Manchego cheese finely grated
- 100 g Serrano ham finely sliced
- 2 Eggs beaten
- 100 g Flour plain, for coating
- 150 g Breadcrumbs
- Olive oil for frying
- Aioli to serve
Instructions
- Melt butter in a saucepan over medium heat. Stir in flour to form a roux and cook for 1–2 minutes. Gradually whisk in warm milk until smooth and thick. Remove from heat and stir in grated Manchego and jamón. Season lightly, remembering the ham is salty.
- Transfer the mixture to a shallow dish, cover with cling film, and chill for at least 2 hours until firm. Shape into small cylinders or balls. Coat each one in flour, dip in beaten egg, and roll in breadcrumbs.
- Heat olive oil in a deep pan to 180°C. Fry croquettes in batches until golden and crisp, about 3 minutes. Drain on paper towels and serve hot with aioli.