Spanish Jamón Croquetas

There’s a good reason why Spanish Jamón croquetas are amongst the most treasured little bites in the world. They’re absolutely addictive! Creamy, salty and crunchy – the perfect tapas bite!

When I think of Spanish Jamón Croquetas, I’m transported back to my childhood, to the 70s. My mother made them to impress her Friday night girls’ nights, but while they drank all the wine, I would invariably cook and eat most of them. Nothing has changed, I still ‘test’ a few to ensure they’re OK before anyone else gets a look in.

In Spain they’re a national treasure and are served at every tapas bar in all manner of experimental form. My favourite, and the most classic is jamón ham. The Spanish cousin to Italy’s Prosciutto. Spanish ham in itself is one of my most favourite things to eat in its own right. Reaching dizzying expense, jamón can be out of a lot of people’s budget – but I say go for the cheaper varieties like Serrano, they still impart a tonne of flavour to each fried nugget. Unless you’re a gazillionaire, don’t use the Jamón Iberico – that’s best on its own with a giant glass of Tempranillo.

These croquetas are the perfect bite alongside a leisurely glass of wine or cider and when paired with a simple garlic mayonnaise (known as alioli in Spain). I've paired mine with a smoked paprika alioli which ups the ante even further - it's pure perfection.

What's Ahead?

Why they work

They're addictive - I become a little obsessive around croquetas, maybe it's the deep fried crunch, maybe the creamy and salty interior. Maybe a combination of both. All I know is that I monitor everyone's intake to see how many I can get away with eating. I'l always eat the lion's share. :)

Stuff You'll Need

These croquetas use a bechamal style base, a thick creamy flour and butter combo that creates the body and creaminess of the final croqueta. There's nothing out of the ordinary to hunt out at the supermarket - here are the key flavours.

• All purpose (plain) flour
• Butter - mixes with the flour to create a 'roux'
• Milk - This creates the looser, yet still thick batter/bechemal.
• Flavourings - we flavour the milk with shallot, parsley, bay leaf, cloves and peppercorns before adding it to the roux.
• Spanish Jamon - I don't use the super-fancy stuff (iberico) for this recipe, I'll choose a mid-range serrano ham. You can use Italian prosciutto too, just don't tell a Spanish person.
• Breading station - separate bowls of flour, egg and breadcrumbs (I like to use Japanese panko for a larger crumb and crunchier texture).
• Oil for deep frying - I'll use a vegetable, canola or sunflower oil.

Step by Step

Making your croquettas is easier than you'd think. There's a full recipe below but here's a quick breakdown to show you how simple things are.

1. Step 1 - Season the milk by warming it and infusing it with the flavours of peppercorns, cloves, shallot, parlsey and bay leaf for a while
2. Step 2 - Strain the milk and return to the pan and add the finely chopped ham. Set aside.
3. Step 3- Melt the butter and then add the flour - cook it out a little into a crumb.
4. Step 4 - Pour in the ham and milk mixture and stir
5. Step 5 - Bring the mixture together to form a thick doughy batter - you can add a little more milk if it becomes too thick to manage.
6. Step 6 - Spread the dough onto a plate leave to completely cool.
7. Step 7 - Roll stumpy sausage shapes and arrange on a plate as you continue until all the dough is used.
8. Step 8 - Dredge each croqueta through flour then egg and then finally coat with the breadcrumbs.
9. Step 9 - Heat some oil in a small pan for deep frying to around 360ºF/180ºC and fry the croquetas in batches until golden brown. Drain on paper towels and repeat until they're all done.

Ready to get cooking?

I prefer the term 'timeless' over 'retro', croquetas get a bit of a bad rep for being a bit old fashioned, but honestly, nobody in Spain thinks this! They're treasured and enjoyed in every corner of the country, and for good reason. Once you create your own at home you'll see why!

Serve as part of a bigger tapas offering, there's some more suggestions below. These little treats are just perfect alongside a wine, sangria, ice-cold beer or dry cider or a fruity cocktail.

One last thing, I will invariably serve my croquetas with some kind of mayonnaise (alioli) - always HOMEMADE mayo, a simple garlic mayo or more often my favourite smoked paprika alioli. Jamon croquetas and alioli together are pure perfection. Hope you enjoy the recipe.

More Spanish recipes

If you liked this recipe for Jamon croquetas, I'm sure you'll love some more of my tasty Spanish recipes.

• Crab Croquettes
  
• Romesco Sauce with Fish
• Spanish Bean & Chorizo Stew
  
• Chorizo Tapas with Fino Sherry
  
• Pisto Manchego
  
• Spanish Chicken
  
• Spanish Pork Ribs with Sherry & Garlic
  
• Pinchos Morunos
  
• Spanish Roasted Red Pepper Salad
  
• Spanish Eggplant Salad
  
• Chorizo & Prawns in Fino Sherry

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