Serrano Ham Croquetas

I previously posted a recipe for Portuguese Salt Cod and Potato Croquettes. These croquetas are from Spain and they are different in taste and texture. They are crunchy on the outside with a very rich and creamy filling. The taste is divine, but they are quite rich, so you can't eat too many at one time.

Making the base is easy but shaping them can be a bit difficult. That is why the filling needs plenty of time to chill and firm up. But the results are worth the bit of effort.

Serrano Ham Croquetas
(Makes 16 to 20 pieces, depending on shape and size.) 

• 7 tablespoons butter
• 1/2 small onion, finely chopped (about 1/3 cup)
• 6 tablespoons all-purpose flour, plus more for breading the croquetas
• 2 cups whole milk
• 1/4 teaspoon ground nutmeg
• Salt and white pepper
• 1 heaping cup of finely diced ham (preferably Serrano ham, but a similar ham will do)
• 2 cups fine dry white bread crumbs
• 2 large eggs, beaten
• Olive oil, for frying


Serrano Ham Croquetas

In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring, for about 2 minutes until they are translucent but not browned. Whisk in the flour and stir continuously to smooth. Continue stirring with a wooden spoon until the mixture thickens and forms a paste, another 3 to 5 minutes. Slowly add the milk, whisking constantly until smooth. Add the nutmeg and season lightly with salt and white pepper (the ham is salty, so not much extra salt is needed).

Add the diced ham and stir to combine.

Pour the mixture into a well-oiled medium-sized shallow bowl. Let it cool to room temperature, then wrap in plastic and place in the refrigerator for at least 2 hours or overnight to fully chill and allow the mixture to become firm.

Place 3 medium, shallow bowls, one beside the other. In the first, place 1/4 cup of flour. In the second, place the breadcrumbs. In the third, the beaten eggs.

Lightly flour your hands. Using a tablespoon, scoop up some of the mixture. Lightly roll it in flour, shaking off excess, then gently shape it into a croqueta form (oval) or a ball. 

Dip the croqueta in the breadcrumbs, then in the egg, then in the breadcrumbs again. Place on a baking sheet. Repeat with the remaining mixture.

Once the croquetas are all shaped, place them in the refrigerator for half an hour before you’re ready to cook them. (If you don’t want to cook them all at once, you can also freeze some and thaw when desired.)

To fry, line a baking sheet with paper towels. Pour enough oil into a medium frying pan so that it’s about one inch deep. Heat the oil to 375 degrees. Fry the croquetas several at a time, being careful not to overcrowd the pan. Lower the heat if the oil gets too hot or starts to smoke. Turn the croquetas once to cook on both sides. The whole process should take about 2 to 3 minutes. Drain them on the paper towel-lined baking sheet and serve immediately.