Cooking Lucid
Croquetas de Jamón
Creamy béchamel croquettes studded with Serrano ham, breaded and fried until golden. The ultimate Spanish tapa — crispy outside, molten inside.
Prep 30 min
Cook 15 min
Total 45 min
Serves 6
Ingredients
Step 1 — Béchamel filling
- 4 tbsp butter
- ½ cup flour
- 2 cups whole milk (warm)
- 4 oz Serrano ham (finely diced)
- Nutmeg
- Salt and white pepper
Step 2 — Bread and fry
- 2 eggs (beaten)
- 2 cups breadcrumbs
- Vegetable oil (for frying)
Instructions
- 1
Make béchamel
Melt butter, whisk in flour. Cook 2 minutes. Gradually whisk in milk until thick. Stir in ham and season. Chill until firm, at least 3 hours.
- 2
Shape and bread
Roll into small logs or balls. Coat in flour, egg, then breadcrumbs.
- 3
Fry
Deep-fry at 350°F until deep golden, 2–3 minutes. Drain and serve hot.
Nutrition per serving: 320 cal · 12g protein · 28g carbs · 18g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
