Easy croquettes with ham and béchamel sauce

These easy ham croquettes feature creamy béchamel sauce and diced ham coated in crisp golden breadcrumbs. Quick to prepare and always satisfying, they’re perfect for tapas nights, appetisers, or snacks. Each bite delivers that irresistible Spanish mix of crunch, creaminess, and salty, savoury flavour you’ll keep craving.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword béchamel sauce, Easy tapas, fried snacks, ham croquettes, Spanish appetiser

Prep Time 20

Cook Time 10

Chilling time 4

Total Time 4 30

Servings Servings

Calories 230

Author Kitchen Team @ Spooning and Forking

Ingredients

70 g butter unsalted
80 g plain flour
700 ml whole milk warmed
100 g Spanish ham diced, jamón serrano or similar
50 g manchego or cheddar, grated
½ tsp mustard powder
¼ tsp Ground nutmeg
1 tsp Sea Salt
½ tsp white pepper
2 eggs large, beaten
120 g breadcrumbs
Oil for frying light olive or sunflower

Instructions

Melt the butter in a saucepan over low heat and stir in the flour until it forms a smooth paste. Cook gently for two minutes, then gradually add the warm milk while whisking until the sauce thickens.
Add the diced ham, cheese, mustard, nutmeg, salt, and pepper, stirring until everything melts into a glossy béchamel.
Spread the mixture into a shallow dish, drizzle with a little olive oil, and cool to room temperature. Cover and refrigerate for four hours or overnight. Once chilled, scoop portions and shape into small ovals. Roll each in flour, dip in beaten egg, and coat with breadcrumbs.
Fry at 180°C for two to three minutes until golden and crisp. Alternatively, bake at 200°C for twenty minutes or use the air fryer croquettes with serrano ham and béchamel method for a lighter version.

Notes

Jamón serrano is my favourite here, though any good-quality cured ham works. It adds a savoury saltiness that cuts through the creamy sauce. Manchego melts beautifully, giving a smooth, nutty depth.

The breadcrumbs should be dry, not fresh, so the coating crisps quickly without absorbing too much oil. You can make your own by drying day-old bread in the oven and pulsing it in a blender.

Nutrition