Spanish Croquettes are delicious side dish that are filled with a thick sauce and chunks of ham. All wrapped up in a crunchy breadcrumb coating. These are an ideal side dish but also as a snack and canapes/appetizers. The fried coating means they are easy to pick up and nibble without getting all messy.
This is traditionally a Spanish dish using serrano ham, however any leftover ham is perfect as the filling. Spanish croquettes are a beloved tapa perfect for sharing with friends or enjoying as a snack. The ham adds a lovely depth of flavour, and the creamy filling is smooth and comforting.
To make these Spanish croquettes, start by heating olive oil and butter in a pan over medium-high heat. Once the butter melts, sauté a finely diced onion until it just begins to change colour. This only takes a few minutes, so keep an eye on it! Add a pinch of salt and a little nutmeg for warmth and complexity. Then, toss in the diced ham and cook it for another 30–60 seconds, releasing its savoury goodness.
Next, stir in the flour, making sure to constantly stir until it begins to change colour. This step is essential for developing a rich base. Once the flour has transformed, slowly add the milk, stirring all the while to avoid any lumps. Patience is key here—slowly incorporating the milk ensures a smooth, velvety mixture. After seasoning with black pepper, remove it from the heat and let it cool to room temperature.
Once cooled, transfer the mixture to a lightly buttered dish and cover it tightly before placing it in the fridge. Let it chill for at least 4 hours, or ideally overnight. This makes the mixture easier to shape into small logs.
When you’re ready to fry, prepare three dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each croquette in flour, then dip in egg, and finally coat with breadcrumbs. Heat the oil to 325°F (160°C) and fry in batches, turning them until golden brown. Once done, place them on kitchen paper to drain excess oil. Serve them hot for an irresistible snack! A full printable recipe is below.
Spanish Croquettes
Ingredients
For the Filling
- ½ lbs ham cut into small pieces
- 1 medium onion peel/finely diced
- 60 g unsalted butter room temperature
- 65 ml olive oil
- 125 g flour all purpose
- 1 litre milk whole
- salt to taste
- black pepper to taste
- 1 pinch nutmeg optional
For the Coating
- 2 large eggs free range/beat
- flour for dredging
- breadcrumbs for coating
Instructions
- In a solid based pan, add the oil and butter and place over a medium high heat.65 ml olive oil, 60 g unsalted butter
- When the butter has melted, add the onion and sauté until it just begins to change colour. This is only a few minutes.1 medium onion
- Add a pinch of salt and the nutmeg if using. If the ham you are using is already salty, add less salt now.1 pinch nutmeg, salt
- Add the ham and continue to sauté for a further 30 – 60 seconds.½ lbs ham
- Add the flour and constantly stir until the flour changes colour. Do not stop stirring as the flour will burn and ruin the dish.125 g flour
- As soon as the flour changes colour, slowly add the milk, continually stirring making sure there are no flour lumps, and the mixture is lovely and smooth. This will take about 15 minutes to add the milk and combine everything. Taking things slowly produces great results. Add a pinch of pepper.1 litre milk, black pepper
- When fully mixed with no flour lumps, remove from the heat and allow to cool to room temperature.
- Lightly butter a dish large enough to hold the croquette mixture.
- Transfer the mixture into the dish and clingfilm/plastic wrap tightly or a good lid. Place in the fridge and chill for a minimum of 4 hours but ideally overnight. This makes the mixture easier to form.
- When you are ready to cook, using your hands, roughly divide into equal portions (20 – 24) and shape into logs and put on a plate.
- As with most breading routines, you need three dishes, one with flour, one with beaten eggs and the third with the breadcrumbs. One by one, you cover them in flour, shake of excess, dunk into the egg and then into the breadcrumbs. I prepare them all prior to heating the oil to prevent rushing around.2 large eggs, flour, breadcrumbs
- Turn on your fryer or add oil to a deep sided pan (no more than ½ way up the side). The temperature should be 325F/160C.
- Add the croquettes in batches for about 5 minutes not forgetting to flip them over until golden brown all over. Remove and place on kitchen paper to drain any excess oil. Serve warm/hot and enjoy.