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Jamon and Queso Croquetas


For the Bechamel:
4 tablespoons butter
1 cup onion, minced
½ cup all-purpose flour
2 ½ cups milk
1 cup diced Jamon Serrano
¾ cup grated Manchego cheese
Pinch nutmeg
Salt, to taste

To finish the croquetas:
1 cup all-purpose flour
3 eggs, whisked together
3-4 cups panko breadcrumbs
Oil, for frying


Make the béchamel: heat the butter in a saucepan on medium low heat and cook the onions until transparent. With a wooden spoon, stir in the flour and cook it for 2-3 minutes. Whisk in the milk and nutmeg. Cook, stirring constantly, until the sauce thickens, about 8-10 minutes. Fold in the cheese and Jamon Serrano. Taste the mixture and add salt if desired. Spread the mixture onto a large plate. Refrigerate until very cold and firm.

Bread and fry the croquetas: place the flour in one bowl, the eggs in one bowl and the breadcrumbs in a third. Form the chilled croqueta mixture into 1-inch round balls or 2-inch long cylinders. Dip each croqueta into the flour, then in beaten egg, then in breadcrumbs. Making sure that they are well covered.

When you are ready to serve the croquetas, heat oil in pot or cast iron pan to 350 degrees. Fry the coquetas a few at a time, until golden, about 3 minutes. Serve with your favorite marmalade, everything works deliciously