Croquetas are a beloved tapa in Spain, with origins tracing back to France before making their way to Spanish tables in the late 19th century.. They’re also enjoyed in places like the Netherlands, Sicily and South American countries. With their crisp outer layer and creamy, melt-in-your-mouth filling, croquetas come in a range of flavors depending on where you get them. Classic choices include cheese or Serrano ham, while some Spanish restaurants get creative with fillings like cod, octopus, or mushrooms. We definitely recommend trying these if you’re ever in Spain, they won’t disappoint!

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 24

Ingredients

• 4 tablespoon unsalted butter
• ¼ cup extra virgin olive oil
• 1 cup all-purpose flour
• 1 medium onion very finely diced
• 4 cups whole milk at room temperature
• 1 pinch nutmeg
• 8 ounces Serrano ham finely diced
• 2 beaten eggs
• Flour for breading
• Breadcrumbs for breading

Preparation

1. Heat the butter and oil in a heavy pan over medium high heat for about 2
   minutes. Add the diced onion and sauté for a few minutes, until it just starts
   to color, then add a pinch of salt and the nutmeg. (Don't add too much salt,
   as the Serrano ham is already salty.)
2. Add the diced ham and sauté for 30 seconds, then add the flour and stir
   continuously until the flour turns light brown. Don't stop stirring, or the
   flour will burn!
3. When the flour changes color, gradually add the milk, stirring constantly. It
   should take about 15-20 minutes to add it all.
4. Turn off the heat and let the dough cool to room temperature.
5. Place the croquette dough inside of a buttered bowl and cover with plastic
   wrap, making sure the plastic touches the surface of the dough to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight.
6. To make the ham croquettes, shape them into little logs with two spoons, or
   pipe the mixture with a pastry bag.
7. Heat a pan of olive oil on the stove. Bread the croquettes by tossing them in
   flour, rolling them in beaten egg, and then coating them with the
   breadcrumbs.
8. Fry the ham croquettes in the hot oil for 5 minutes, turning them halfway
   through so they brown evenly. Drain on paper towels to catch excess grease, and let them cool for a few minutes. Enjoy immediately.