Homemade Ham Croquettes

• 500ml whole milk
• 50g butter
• 50g flour
• 200g chopped Iberian ham
• Breadcrumbs
• 2 beaten eggs
• Oil for frying
• Salt, pepper, nutmeg

👨‍🍳 Step-by-step instructions

1. 1

   Melt the butter in a saucepan. Add the flour all at once and stir with a whisk for 2 minutes until lightly toasted.

2. 2

   Gradually add the hot milk, stirring constantly to prevent lumps. Cook for 15 minutes over medium heat.

3. 3

   Stir in the finely chopped Serrano ham, nutmeg, salt, and pepper. Mix well.

4. 4

   Spread the mixture into a greased tray, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 4 hours.

5. 5

   Shape the croquettes with floured hands or two spoons.

6. 6

   Dip each croquette into the beaten egg, then coat in breadcrumbs. Repeat for a thicker coating.

7. 7

   Fry in plenty of olive oil at 180°C until golden on all sides.

8. 8

   Drain on paper towels and serve immediately.

💡 Chef's tip

The mixture must rest for at least 4 hours in the fridge, overnight is better. Cold croquettes are much easier to shape and coat.

📝 Our take

Homemade ham croquettes are the dish most missed when absent. The béchamel must be genuinely thick, the Iberian ham must come through clearly, and the coating must be thin and crispy. There are no shortcuts, but the result justifies the two hours.

🍷 Wine & food pairing

Very cold lager or a glass of Manzanilla in tapas style. The crispy coating calls for something fresh and slightly bitter.