Creamy croquetas de jamón with manchego and béchamel
These traditional Spanish croquetas de jamón blend creamy béchamel and manchego cheese with savoury cured ham for the ultimate tapas dish. Each golden bite offers crisp texture and silky filling. Ideal for parties, tapas spreads, or a cosy night in, they’re pure Spanish indulgence in miniature form.
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.
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.
Nutrition
Calories: 240kcalCarbohydrates: 19gProtein: 9gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 390mgPotassium: 110mgFiber: 0.9gSugar: 2gVitamin A: 360IUCalcium: 100mgIron: 0.8mg
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