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Crispy Spanish Ham Croquettes with Creamy Bechamel Filling

Crispy Spanish ham croquettes with a creamy bechamel filling and golden exterior in about 40 minutes.

About This Recipe

Crispy Spanish Ham Croquettes are all about a golden crust and a creamy bechamel filling. The magic happens when we chill the filling before frying.

Croquetas de Jamón are a beloved Spanish tapas dish that perfectly marries crispy texture with a velvety inside. The key ingredient is a rich bechamel sauce, which we enrich with Spanish ham.

This method works beautifully because chilling the filling helps it hold its shape when frying, preventing sogginess. Watch for that golden color; it means they’re ready to come out.

Expect a satisfying crunch on the outside, followed by a creamy, savory filling that melts in your mouth. One common pitfall is overcooking the croquettes, so keep an eye on them as they fry.

Serve these croquettes with a zesty aioli or a simple green salad to balance the richness. They make a snack or appetizer any day of the week.

Why This Recipe Works

Chilling Before Frying: Chilling the filling allows it to firm up, making it easier to shape and preventing it from falling apart in the oil.
Gold and Crisp: Frying at the right temperature ensures a crispy exterior while keeping the inside creamy and warm.
Layered Flavor: The combination of ham and nutmeg in the filling adds depth, enhancing the savory profile of each bite.

Chef's Pro Tip: Fry in small batches to maintain the oil temperature, ensuring each croquette gets perfectly golden and crispy.

Pinar - MsPinaQ

2026-10-04

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

Handy tools while you cook

All tools

Cups → Grams Oven °C / °F Servings

Directions

1
Heat olive oil in a medium saucepan over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
2
Stir in flour and cook for 2 minutes, stirring constantly to avoid lumps. Gradually whisk in milk until smooth.
3
Add chopped ham, nutmeg, and black pepper. Cook until mixture thickens, about 5 minutes. Transfer to a bowl and chill for at least 2 hours.
4
Once chilled, form the mixture into small balls or cylinders. Dip each in beaten eggs, then roll in breadcrumbs.
5
Heat vegetable oil in a deep pan to 350°F (175°C). Fry croquettes in small batches until golden brown, about 3-4 minutes.
6
Remove croquettes and place on paper towels to drain excess oil. Serve hot with a side of aioli or a simple salad.