Ham and Cheese Croquettes

Directions

1. Finely chop the onion and sauté it in a little oil over medium heat until translucent.
2. Add the diced Serrano ham to the pan and cook for 3–5 minutes until lightly browned. Remove from heat and set aside.
3. In a saucepan, melt the butter over medium heat. Sprinkle in the flour and stir constantly to form a smooth roux.
4. Gradually pour in the milk, whisking continuously to prevent lumps, until a thick and creamy béchamel sauce forms.
5. Stir the cooked ham, onion, and grated cheese into the béchamel. Season with salt, pepper, nutmeg, and smoked paprika. Mix until smooth and well combined.
6. Transfer the mixture to a dish, cover, and refrigerate for at least 3 hours, or until firm enough to shape.
7. Once chilled, shape the mixture into small cylinders or balls. Dredge each croquette in flour, dip in beaten egg, and coat with breadcrumbs.
8. Heat vegetable oil in a deep skillet or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy, about 3–4 minutes.
9. Drain on paper towels and serve hot.

Recipe Details

• Prep Time: 20 minutes + 3 hours chilling
• Cook Time: 15 minutes
• Total Time: 3 hours 35 minutes
• Servings: 4–6
• Difficulty: Medium

Variations & Substitutions

• Add finely chopped herbs like parsley or chives to the filling for extra flavor.
• Substitute Serrano ham with cooked bacon or prosciutto.
• Use a mix of cheeses for a richer, more complex flavor.

Serving Suggestions