Snack
Spanish ham croquettes – crispy croquetas recipe
Creamy croquettes with ham, béchamel, and a crispy breadcrumb coating — one of Spain's most beloved tapas. Made with a thick béchamel that is chilled, shaped, and fried to golden perfection.
Shopping List
Rate:
165 min total
20 servings
Medium
Ingredients
servings
Béchamel
- 60 g Butter
- 60 g Flour
- 5 dl Milk
- 150 g Cooked ham, finely diced
- 0.3 tsk Nutmeg, grated
- 0.5 tsk Salt
Coating
- 80 g Flour
- 2 stk Eggs, beaten
- 150 g Fine breadcrumbs
Frying
- 5 dl Neutral oil for deep-frying
Instructions
- 1
Make the béchamel
- Melt butter in a saucepan. Stir in the flour and let it cook for 2 min.
- Add the milk gradually, stirring constantly. Cook to a thick, smooth béchamel (about 10 min).
- Stir in the ham, nutmeg, and salt. Pour the mixture into a flat dish and press cling film directly onto the surface. Chill for at least 2 hours.
15 minPot - 2
Shape and coat
- Scoop portions of the cold mixture and shape into elongated croquettes (about 5 cm).
- Dredge in flour, then beaten egg, and finally breadcrumbs.
15 minBowl - 3
Deep-fry
- Heat oil to 180 °C (360 °F). Fry the croquettes in batches for 2–3 min until golden. Drain on kitchen paper.
10 min180°CPot
Details
Storage
Fresh
- • Duration: 1 days
- • Temperature: 5°C
- • Method: Store coated, unfried croquetas in the fridge. Fry just before serving.
Frozen
- • Duration: 60 days
- • Temperature: -18°C
- • Method: Freeze coated, unfried croquetas. Fry straight from frozen.
Tips
Preparation
- • The colder the béchamel, the easier it is to shape the croquettes. Overnight in the fridge works even better.
Author
N
Nordmad
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad