Croquetas de Jamón – Classic Spanish Ham Croquettes Made at Home

Introduction

Have you ever tasted a dish that instantly takes you to another country?

I first heard about croquetas from my Italian friend Simone, who spent time in Spain. He told me they were the best thing he ever ate there. Later I found out they’re everywhere like bars, home kitchens, you name it.

Croquetas de Jamón are one of Spain’s most iconic tapas. Golden on the outside, creamy inside, and packed with the rich flavor of cured ham, they’re the perfect bite with a glass of wine or a casual chat with friends.

In this recipe, you’ll learn how to make them from scratch step by step using Japanese dry-cured ham called Jamón Minakami. It’s my little twist to bring Spain and Japan together in one dish.

Ingredients

• 60g Jamón Minakami (or serrano/Parma ham), finely chopped

• 1/2 onion, minced

• 30g unsalted butter

• 40g plain flour

• 300ml milk (warm)

• Pinch of nutmeg

• Salt and pepper to taste

• 1 egg, beaten

• Plain flour and breadcrumbs for coating

• Oil for deep-frying

Instructions

Make the filling

Melt the butter in a pan, then sauté the onion until translucent.

Add the flour and cook for 1–2 minutes to form a roux.

Gradually pour in the warm milk while whisking constantly until smooth.

Season with salt, pepper, and nutmeg.

Add the chopped ham and mix well.

Let the mixture cook until thick like mashed potatoes, then transfer to a tray.

Cover and refrigerate for at least 2 hours.

Shape the croquetas

Take a spoonful of the chilled mixture and shape it into a small log or oval.

Repeat until all the filling is shaped.

Bread the croquetas

Coat each croqueta with flour, then dip in beaten egg, and finally coat with breadcrumbs.

Optional: chill them again to firm up before frying.

Fry until golden

Heat oil to 170–180°C.

Fry the croquetas in batches until golden brown and crisp.

Drain on paper towels.

Serve hot

Enjoy them while they’re warm and creamy inside!

Tips

• Use cured ham with deep flavor for the best taste.

• Chill the mixture well so it’s easier to shape.

• You can freeze the shaped croquetas before frying. They keep well!

Watch the Full Recipe on YouTube

Want to see how creamy they get inside?

Check out my full video here:

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