Creamy Ham and Cheese Croquettes with Serrano Ham
Spanish-style croquettes combine a velvety béchamel sauce enriched with quality Serrano ham and cheese for a luxurious appetizer or light meal. The crispy golden exterior yields to a creamy, savory interior bursting with ham flavor and umami from the cheese. What sets this version apart is the emphasis on quality Serrano ham fried separately to concentrate its flavor before folding into the béchamel, rather than simply stirring it raw into the sauce. Nutmeg adds subtle warmth without overpowering the ham and cheese. These are perfect for entertaining—make the filling ahead and refrigerate, then bread and fry just before serving. Ideal as Spanish tapas, a first course, or light lunch with a simple salad. The double-breadcrumb coating ensures exceptional crispness. Best served hot and fresh from the pan with a squeeze of lemon or alongside Spanish sherry.
Ingredients
- Serrano ham, finely chopped(optional)prosciutto1:1european cured meat
milder, slightly sweeter
- 9 tbsp butter, unsalted
- ground nutmeg(optional)
- 1 cups all-purpose flourcornstarch0.75:1thickenergluten-free
sets faster, less flour taste
- 4 cups whole milk
- cheese, shredded or grated(optional)
- salt(optional)
- 1 egg, beaten
- breadcrumbs, fine, preferably panko(optional)
- frying oil, vegetable or peanut oil(optional)clarified butter1:1cooking fatadds dairy
richer flavor, higher burn point
- olive oil, for frying ham(optional)
Instructions
- 1
Finely chop the Serrano ham.
- 2
Quickly fry the chopped ham in a hot pan with a little olive oil until lightly crisped.
- 3
In another hot pan, melt the butter over medium heat.
- 4
When butter is almost melted, stir in the nutmeg.
- 5
Add the flour and mix thoroughly until no lumps remain.
- 6
Gradually add the milk while whisking continuously to prevent lumps from forming.
- 7
Stir in the cheese and salt, whisking until the cheese is fully incorporated.
- 8
Add the fried ham and whisk until the mixture reaches the desired thickness.
- 9
Transfer the mixture to a large plate, cover with plastic wrap, and refrigerate until firm.
- 10
Beat the egg in a small bowl.
- 11
Once the mixture is cold and firm, lightly oil or flour your hands to prevent sticking.
- 12
Shape small portions of the mixture into ovals or desired shapes.
- 13
Coat each croquette first in breadcrumbs, then in egg, then again in breadcrumbs.
- 14
Heat a generous amount of frying oil in a pan until very hot.
- 15
Fry the croquettes until golden and crispy on all sides.
- 16
Transfer to paper towels to drain excess oil.
- 17
Serve immediately.
Tips
Whisk the milk in slowly and continuously while cooking the roux to prevent lumps, the foundation of silky croquettes. Patience here transforms texture dramatically.
Refrigerate the filling until very firm before shaping—this prevents the mixture from falling apart during breading and frying. Overnight is ideal if time allows.
Use a slotted spoon to move croquettes in hot oil and resist overcrowding the pan, which lowers temperature and causes greasy results rather than crispy exteriors.
Good to Know
Uncooked breaded croquettes keep refrigerated for 1 day or frozen for 1 month in an airtight container. Cooked croquettes are best served fresh but keep refrigerated for 2 days; reheat briefly in a 180C oven to restore crispness.
Prepare the béchamel filling up to 2 days ahead and refrigerate. Shape and bread the croquettes several hours or overnight before frying, storing them on a parchment-lined tray in the freezer. Fry directly from frozen, adding 1-2 minutes to cooking time.
Serve immediately while hot and crispy as part of a Spanish tapas spread with manchego cheese, olives, and jamón, or as a first course with Spanish sherry or crisp white wine. Pair with a simple green salad for a light meal.
Common Mistakes
Do not add milk too quickly or without whisking to avoid lumpy béchamel.
Do not skip the refrigeration step or the filling will be too soft to shape cleanly.
Do not allow oil to cool below 170C or croquettes will absorb oil rather than crisp.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make croquettes ahead and freeze them before cooking?
Yes. Shape, bread, and freeze on a lined tray for 2 hours, then transfer to freezer bags for up to 1 month. Fry directly from frozen, adding 1-2 minutes to cooking time. Do not thaw before frying or they may fall apart.
What if I don't have Serrano ham?
Substitute prosciutto, pancetta, or even high-quality deli ham. Prosciutto is closest in flavor and texture. Adjust salt slightly depending on the saltiness of your substitute, as Serrano ham is quite salty.
How do I prevent the croquettes from absorbing excess oil during frying?
Ensure the oil reaches 180C before adding croquettes. Use a thermometer to check. Do not overcrowd the pan, which drops temperature. Maintain medium-high heat and fry until golden, typically 2-3 minutes per side.