Golden Croquetas de Jamón Serrano with béchamel and ham make an easy snack that goes well with vegetables, simple salads, and crusty bread on quiet evenings.
I must admit I miss Europe from time to time, no matter how much I love Australia. Growing up in Milan meant being close to so many different countries. A short drive could take you to Switzerland, and with a few more hours, you could reach France, Austria, or even Munich. With low-cost flights, weekend trips to new places became even easier.
I often miss that sense of freedom. Moving between cultures, hearing another language, and tasting new dishes always felt exciting. Now I rely on my kitchen to bring some of those memories back, letting my taste buds travel when I cannot.
Croquetas de Jamón Serrano, or Serrano Ham Croquettes, are a classic Spanish tapa made with a thick béchamel and finely chopped Serrano ham. The centres stay soft, while the coating turns crisp once fried.
These croquettes always take me straight to Spain. They are béchamel-based, savoury, and the kind of tapa I grew fond of during my travels. They pair well with a glass of wine and bring a taste of Spain to the table. Buen provecho!
Why We Love Serrano Ham Croquettes
- Warm croquettes pair well with grilled peppers, roasted tomatoes, or dressed greens.
- Leftovers make easy snacks the next day, especially when paired with a quick sauce.
- Croquettes also slip easily into lunchboxes and bring a savoury touch next to fruit or salad.
Key Ingredients for Croquetas de Jamón Serrano
Jamón Serrano
Finely chopped pieces give the filling its savoury edge and small meaty bites in every croquette. Warming the ham in the milk helps its flavour spread through the mixture.
Milk
Creates a creamy béchamel with a smooth finish. Warming the milk with the Serrano ham helps its savoury taste blend into the filling.
Butter
Combines with the flour to create the roux, which thickens the béchamel and keeps the filling stable as it cooks and cools.
Find the complete list with measurements in the recipe card below.
How to Make Croquetas de Jamón Serrano
Step 1: Put the chopped Jamón Serrano and the milk in a saucepan and simmer for 15 minutes.
Step 2: Drain the Jamón Serrano and set it aside. Keep the infused milk to make the croquettes.
Step 3: Sauté the chopped onion and garlic in the extra virgin olive oil until soft and translucent. Add the butter and, once melted, add the flour and stir well. Pour in the infused milk gradually, stirring until smooth. Cook for 10 minutes.
Step 4: Add the reserved Jamón Serrano and the nutmeg and mix well.
Step 5: Leave the mixture to cool, then refrigerate it overnight.
Step 6: Shape the croquettes the next day. Coat each one in flour, dip it into the beaten eggs, then roll it in breadcrumbs.
Step 7: Deep fry the croquettes in hot vegetable oil until golden brown. Drain on kitchen paper to remove the excess oil. Serve warm with mayo mixed with Spanish paprika.
Frequently Asked Questions
Use vegetable oil or another neutral oil with a high smoke point. These oils heat steadily and give the croquettes an even golden surface.
Prosciutto can be used, but the flavour will be milder. Chop it finely and warm it in the milk the same way as the Serrano ham.
Air frying is possible, but the coating will not match the texture of traditional frying. Spray with oil and cook at 200°C – 400°F until golden.
Yes. A pinch of white pepper or more nutmeg can be added, but keep the amounts small so the filling remains smooth and balanced.
Extra Help from the Kitchen
Salt the Breadcrumbs Lightly – A small pinch of salt in the breadcrumb coating keeps the seasoning balanced without affecting the béchamel inside.
Chill the Coated Croquettes Before Frying – A short rest in the fridge helps the coating stay firm in the hot oil and reduces the risk of cracks.
Use Two Forks for Dipping – Switching between flour, egg, and breadcrumbs is easier with forks instead of fingers, keeping the coating neat.
Test the Oil with a Small Piece First – Dropping a tiny breadcrumb into the oil helps confirm the temperature before frying a full batch.
Keep a Wire Rack Ready – Resting the croquettes on a rack instead of paper towels helps maintain a crisp surface on all sides.
Variations and Twists
Serrano Ham and Manchego Croquetas – Add grated Manchego to the béchamel after mixing in the Serrano ham to create a richer, creamier filling.
Salted Cod Croquetas – Replace the Serrano ham with desalted, flaked salted cod and warm it in the milk before preparing the béchamel.
Chicken Croquetas – Use finely chopped or shredded roast chicken in place of the ham and fold it into the béchamel once thickened.
Mushroom and Spinach Croquetas – Sauté mushrooms and spinach before adding the butter and flour, then mix them through the béchamel.
Storage and Shelf Life
Store shaped but uncooked croquettes in an airtight container in the fridge for up to 2 days. Freeze the coated croquettes by placing them on a tray in a single layer until firm, then transfer them to a sealed container for up to 2 months.
Fry them straight from frozen without thawing. Keep cooked croquettes in the fridge for 1–2 days and warm them in the oven at 180°C – 350°F until heated through, keeping the coating crisp.
Croquetas de Jamón Serrano Recipe
Golden Croquetas de Jamón Serrano with béchamel and ham make an easy snack that goes well with vegetables, simple salads, and crusty bread on quiet evenings.
Ingredients
- 250 g – 9 oz. Jamón Serrano – sliced and chopped
- 1 L – 4 cups milk
- 50 g – 3 ½ tbsp butter
- 70 g – ⅔ cup flour
- 2 tbsp extra virgin olive oil
- ½ medium onion – finely chopped
- 1 garlic clove – chopped
- 1 pinch nutmeg
- Flour
- 1 egg – beaten
- breadcrumbs
- mayo
- Spanish paprika
Instructions
-
Put the chopped Jamón Serrano and the milk in a saucepan and simmer for 15 minutes.
-
Drain the Jamón Serrano and set it aside. Keep the infused milk to make the croquettes.
-
Sauté the chopped onion and garlic in the extra virgin olive oil until soft and translucent. Add the butter and, once melted, add the flour and stir well. Pour in the infused milk gradually, stirring until smooth. Cook for 10 minutes.
-
Add the reserved Jamón Serrano and the nutmeg and mix well.
-
Leave the mixture to cool, then refrigerate it overnight.
-
Shape the croquettes the next day. Coat each one in flour, dip it into the beaten eggs, then roll it in breadcrumbs.
-
Deep fry the croquettes in hot vegetable oil until golden brown. Drain on kitchen paper to remove the excess oil. Serve warm with mayo mixed with Spanish paprika.
Looks absolute delicious. Jamon is the food I miss most from Europe. Over in spain jamon is everywhere, and even free with any beer in Granada.
I miss Europe, too! The great thing about food is that it gives us a chance to remember and relive those experiences (if only vaguely) through taste memories. And I have to say, there’s a wonderful tapas place nearby that makes exquisite Spanish croquetas, I love the ones with jamón; the ones with chicken aren’t too shabby, either!
I miss Europe for the same reasons, so may countries just a drive away. These croquettes look so good, I’m going to try your recipe.
Australia is sort of like Europe, in Canberra it’s only a short drive into Country NSW and slightly longer into country Victoria. Like Europe the regional differences in Australia are stark especially with the various dialects of Strine. I discovered in my recent vanilla slice crawl through southern NSW and country Victoria just how many variations you can get.
Seriously though, you’re right, we are a long way from distinctive language and culture groups. I think it’s one of the good things of having lots of people from other countries come and visit and settle in Australia.
Your croquettes recipe is making my mouth water 🙂
Hahahahahahaha LOVED your comment, Gary! 🙂
Look amazing Manu:)
Un abbraccio!