Spanish Croquetas de Jamón - Creamy & Crispy
Looking for the perfect snack? These Spanish Croquetas de Jamón are a true classic that melts in your mouth. As a hobby cook, I love the combination of an ultra-creamy béchamel sauce and a delightfully crispy breading. Originally from Spain, these delicious croquettes are a staple tapa in every bar. Even if it sounds a bit elaborate at first, preparation is easy: we cook a savory roux, stir it with fresh milk into a silky mixture, and refine it with hearty ham. Once the mixture is well chilled, we form small rolls that are fried golden brown in hot oil. This dish is the ultimate comfort food for a quick bite or as a highlight for a cozy dinner. Don't worry, even if you're not a professional chef, you'll get the hang of forming them quickly. Grab your pan and let's conjure up these crispy treasures in the kitchen together – completely homemade and made with love!
Ingredients
Preparation
Melt the butter (40 g) in a small saucepan over medium heat and briefly sauté the wheat flour (40 g) while constantly stirring with a whisk.
Gradually add the whole milk (250 ml) while stirring vigorously until a smooth, thick béchamel sauce forms. Season with freshly grated nutmeg (1 pinch).
Fold the finely diced Iberico ham (50 g) into the sauce, fill the mixture into a bowl and let it firm up in the refrigerator for at least 2 hours.
Form small croquettes from the firm mixture using two spoons.
Dip the croquettes first in the beaten egg (1) and then roll them thoroughly in the breadcrumbs (50 g).
Heat the sunflower oil for frying (200 ml) in a pan and fry the croquettes until golden brown, turning them carefully.
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