Dish

Croquetas de jamón

Croquetas de jamon

Croquetas de jamón are made by first making a roux with butter and flour, then adding milk to create a thick béchamel sauce. Diced ham is then added to the sauce and the mixture is chilled until firm. The chilled mixture is then rolled into small balls, coated in breadcrumbs and fried until golden brown. The result is a crispy, creamy and savory bite-sized snack. Croquetas de jamón are typically served with a side of aioli or tomato sauce for dipping.

European cuisine› Mediterranean cuisine› Spanish cuisine

Snack

Origins and history

Croquetas de jamón originated in Spain in the 19th century and were originally made with leftover meat. They have since become a popular tapa and can be found in many bars and restaurants throughout Spain.

Dietary considerations

Croquetas de jamón are not suitable for those with gluten or dairy allergies. They are also high in calories and fat due to the frying process.

Variations

Variations of croquetas can be made with different fillings such as chicken, cheese or mushrooms. Some recipes also call for the addition of herbs or spices to the béchamel sauce for added flavor.

Presentation and garnishing

Croquetas de jamón can be presented on a small plate with a side of aioli or tomato sauce for dipping. They can be garnished with a sprinkle of chopped parsley or paprika for added color and flavor.

Tips & Tricks

To make the béchamel sauce, it is important to cook the flour and butter mixture until it turns a light golden color to avoid a raw flour taste in the final product. Chilling the mixture before rolling it into balls will also make it easier to handle.

Side-dishes

Croquetas de jamón can be served as a standalone snack or as part of a larger tapas spread. They pair well with other Spanish dishes such as patatas bravas or tortilla española.