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Crispy Serrano croquettes on a plate with paprika mayo and sliced ham.

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.

Course: Appetiser
Cuisine: Spanish
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Author: Manuela Zangara

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

  1. Put the chopped Jamón Serrano and the milk in a saucepan and simmer for 15 minutes.
  2. Drain the Jamón Serrano and set it aside. Keep the infused milk to make the croquettes.
  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.
  4. Add the reserved Jamón Serrano and the nutmeg and mix well.
  5. Leave the mixture to cool, then refrigerate it overnight.
  6. Shape the croquettes the next day. Coat each one in flour, dip it into the beaten eggs, then roll it in breadcrumbs.
  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.