Crispy Manchego and Jamón Croquettes with Aioli

These crispy Manchego and jamón croquettes with aioli are a Spanish tapas classic. Creamy cheese and savoury ham fill the centres, encased in golden breadcrumbs. Served with garlicky aioli, they’re indulgent, comforting, and guaranteed to be the star of any tapas spread.

Course Appetizer, Main Course, Snack

Cuisine European, Mediterranean, Spanish

Keyword cheese ham, crispy bites, jamón tapas, manchego croquettes, spanish aioli

Prep Time 10

Cook Time 5

Chilling time 2

Servings Servings

Calories 150

Author Spooning & Forking

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.

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.

Nutrition