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Spanish ham croquettes (Croquetas de jamon)

Prep-time Bake-time
60 min 5 min
6 people


  • 2 cups of fresh milk 1.5% 1L
  • ¼ Lurpak unsalted butter 250g
  • ¼ cup of Caputo all-purpose flour 1kg
  • 1 pack sliced Iberian Cebo ham 100g
  • 1 Arla cheddar & mozzarella cheese grated 150g
  • 1 tsp Maldon sea salt flakes 250g
  • ½ tsp Maldon crushed pepper 50g
  • 2 fresh organic eggs large x 6
  • 1 bowl of Panko bread crumbs 227g
  • 1 bowl of Caputo all-purpose flour 1kg


1.In a saucepan, heat the milk but not to boil. In a separate saucepan, melt the butter over medium heat and add the flour, stirring constantly to make a roux.

2.Slowly pour the lukewarm milk into the roux, stirring constantly so that no lumps form. Continue to cook the mixture until it thickens. Add the chopped ham, the cheese mixture and season with salt and pepper.

3.Transfer the mixture to a shallow pan and allow it to cool to room temperature. Once cool, shape into small cylindrical croquettes and refrigerate for 15 minutes.

4.Dip each croquette first in the flour, then in the beaten eggs and finally coat with the breadcrumbs. Heat the oil in a frying pan over medium heat and fry the croquettes in batches until golden brown on all sides.

5.Remove the croquettes from the oil and place them on paper towels to drain.

6.Serve warm or cold.