There’s no better appetizer out there than croquetas de jamón. They’re crispy on the outside and soft on the inside, with a creamy, cheesy ham filling that melts in your mouth, and they remind me a little of quipes since they’re fried and always disappear just as fast.
What you’ll need to make croquetas de jamon
To make these croquettes, you’ll need ham whether it’s sliced, cubed, or a whole piece. I like using smoked ham for a little extra flavor, and serrano ham works very well too.
You’ll also need cheese. Manchego is my favorite, but asiago or white cheddar also work well.
The base is simple with equal parts butter and flour, then milk to bring it all together and smooth it out into a creamy filling.
Chill the croqueta mixture before shaping
When I learned how to make these croquetas de jamon in culinary school, we always chilled the mixture first before shaping because it firms up, holds its shape better, and makes the croquetas much easier to roll without sticking.
Wet your hands to stop mixture from sticking
Every few croquetas, wet your hands lightly with water so the mixture doesn’t stick and you can keep shaping them smoothly without making a mess and keeping them even.
Set up your breading station
Have your flour, beaten eggs, and breadcrumbs ready in separate bowls, and season each with salt and black pepper so every layer builds flavor as you go from one croqueta to the next.
Make an avocado crema for dipping
Blend an avocado with lime juice, salt, pepper, and a splash of water until it’s smooth and creamy. Add just enough water to thin it into a light, velvety crema that’s perfect for dipping and balances the rich, savory flavors of the croquetas.
Croquetas de Jamon (Ham Croquettes)
Ingredients
- ½ lb ham
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- ½ cup milk
- ¼ cup shredded cheese manchego, asiago, white cheddar
- Salt
- Black pepper
- Frying oil
For Breading
- All-purpose flour
- 2 eggs beaten
- Breadcrumbs
- Salt
- Black Pepper
Instructions
- Add the ham to a food processor and pulse until very fine.
- Melt the butter in a pan over medium heat, add the ham, and cook for 2–3 minutes until lightly browned and fragrant.
- Add the flour, mix well, and cook for 2–3 minutes, stirring constantly, until a thick paste forms.
- Pour in the milk and continue stirring until smooth and thick. Turn off the heat, mix in the cheese, and season with salt and black pepper.
- Transfer the mixture to a container, spread it out, and let it cool completely. Refrigerate for 20 minutes hours until cooled.
- Divide into 12 portions and shape into small logs or balls. Coat each one in flour, then egg, then breadcrumbs.
- Heat oil over medium heat and fry until golden brown on all sides. Transfer to a rack to drain and serve warm. Buen provecho!
