Croquetas De Jamon Serrano Recipe

Cook the Roux

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 2 minutes to form a roux. Do not let it brown.

Add Milk

Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook until the mixture thickens, about 5-7 minutes.

Incorporate Ham and Seasoning

Finely chop the Serrano ham and add it to the thickened mixture. Stir in the nutmeg, salt, and black pepper. Mix well and cook for an additional 2 minutes.

Cool the Mixture

Transfer the mixture to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool in the refrigerator for at least 2 hours or until fully set.

Shape the Croquetas

Once the mixture has cooled, use your hands to shape it into small cylinders or balls, about the size of a walnut.

Prepare for Breading

Set up a breading station with one bowl for beaten eggs and another for breadcrumbs.

Bread the Croquetas

Dip each shaped croqueta into the beaten eggs, allowing excess to drip off, then roll it in the breadcrumbs until fully coated.

Fry the Croquetas

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the breaded croquetas in the oil. Fry until golden brown on all sides, about 3-4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.