Croquetas de Jamón Serrano

Steps

1. Step 1

   Melt the butter in a medium heavy saucepan over medium heat. Add the diced ham and chopped onion and cook, stirring, until the onion is soft and translucent but not browned, about 6 minutes.

   8 min

   • 5 tbsp unsalted butter
   • 6 oz serrano ham
   • 1/2 cup yellow onion
2. Step 2

   Sprinkle in the 3/4 cup flour and stir constantly for 2 to 3 minutes, until the mixture looks like wet sand and smells toasty. Keep the heat at medium so it doesn't brown.

   3 min

   • 3/4 cup all-purpose flour
3. Step 3

   Add the warm milk a splash at a time, stirring hard after each addition until completely smooth before adding more. Once all the milk is in, keep stirring over medium-low heat for 8 to 10 minutes, until the mixture is very thick and pulls away from the sides of the pan in one mass. Stir in the nutmeg and season well with salt and pepper — it should taste a little salty now, since it will be milder cold.

   12 min

   • 2 cups whole milk
   • 1/4 tsp ground nutmeg
   • salt
   • black pepper
4. Step 4

   Scrape the mixture into a lightly oiled 8-inch square dish or similar, spreading it into an even layer about 3/4 inch thick. Press plastic wrap directly onto the surface and refrigerate until completely firm, at least 4 hours or overnight.

   4 hr, hands-off

5. Step 5

   Set out three shallow bowls: the 1 cup flour in one, the beaten eggs in the second, the panko in the third. Scoop about 2 tablespoons of the cold mixture at a time and roll between your palms into a log about 2 inches long. Lightly flour your hands if it sticks.

   20 min

   • 1 cup all-purpose flour
   • 3 eggs
   • 2 cups panko breadcrumbs
6. Step 6

   Roll each log in flour, then egg (let the excess drip off), then panko, pressing gently so the crumbs stick all over with no bare patches. Set them on a tray and chill 30 minutes while the oil heats — this keeps them from bursting.

   30 min, hands-off

7. Step 7

   Pour the oil into a deep heavy pot to a depth of about 2 inches and heat over medium-high to 350°F. If you don't have a thermometer, a panko crumb dropped in should sizzle briskly and brown in about 30 seconds.

   10 min · 350°F

   • 6 cups neutral oil, such as sunflower or canola, for frying
8. Step 8

   Fry the croquetas in batches of 5 or 6, turning once, until deep golden all over, 2 to 3 minutes per batch. Don't crowd the pot, and let the oil come back to 350°F between batches. Lift out with a slotted spoon onto a paper-towel-lined plate and sprinkle with a little salt.

   15 min

9. Step 9

   Rest 2 to 3 minutes before eating — the centers are molten hot. Serve warm.

   3 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026