the classic recipe
Spanish ham croquettes
The Spanish ham croquette is portable perfection — a golden breadcrumb crust that shatters on the first bite, giving way to a silky, molten béchamel laced with small pieces of Iberian ham that melt into every mouthful. It's the soul of a great tapas bar, grandmother's kitchen tradition, the perfect snack. We made them on Sundays with the leftover ham hanging in the kitchen, and people still fight over the last one on the plate.
yields 5 servings·778 kcal per serving·cuisine Spanish
The traditional recipe
Instructions
In a medium saucepan, melt the butter with the olive oil over medium heat. Add the finely chopped onion and garlic and sauté for 5 minutes, stirring, until translucent and soft but not browned.
Add the Iberian ham cut into small pieces (0.5–1 cm) and sauté for 1 minute until fragrant.
Add the flour all at once and stir vigorously with a whisk for 2 minutes to cook the roux and eliminate the raw flour taste.
Pour in the warm whole milk in a slow, steady stream, whisking constantly to prevent lumps. Season with nutmeg, pepper, and salt to taste (go easy on salt — the ham is already salty).
Cook over medium-low heat, stirring constantly, for 20–25 minutes until the dough pulls away from the sides and is very thick and glossy. Stir in the chopped parsley and remove from heat.
Spread the dough onto a buttered baking dish in a 2–3 cm layer. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours (overnight preferred).
Remove the chilled dough. With lightly floured hands, shape into cylinders approximately 6 cm long and 3 cm in diameter.
Dip each croquette in beaten egg, then coat in fine breadcrumbs (not panko), pressing gently to adhere. For a sturdier crust, repeat the egg-and-breadcrumb coat a second time.
Heat the olive oil to 180 °C (355 °F) in a deep skillet. Fry in small batches (4–5 at a time, without crowding) for 1–2 minutes, turning once, until evenly golden.
Remove with a slotted spoon, drain on paper towels for 1 minute, and serve immediately.