Summary: Creamy croquettes made with thick bechamel and diced Spanish ham, breaded and fried until golden. A staple of Spanish tapas bars. Ready in 1 hour plus chilling, serves 6.
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Category: Appetizers, Spanish Cuisine
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Quick overview
- Dish: Ham Croquettes
- Category: Appetizers, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Spanish ham, 5.3 oz
- Guide: 12 Most Famous Spanish Dishes
- Total time: 1 hour + 4 hours chilling (30 min prep + 30 min cooking + chilling)
- Difficulty: Medium
- Servings: 6 (portion weight: 5.3 oz)
- Key technique: Bechamel, breading, frying
- Preparation types: Frying
- Dietary info & allergens: Contains gluten, milk, eggs. Not suitable for vegetarians.
- Suitable for: Tapas, starter, party food
- Nutritional values (per serving): 380 kcal, Protein: 14 g, Fat: 22 g, Carbs: 30 g
- Storage: 3 days in fridge, 1 month in freezer
- Pairing: Beer, dry sherry, red wine
- In short: Creamy ham croquettes with a crispy golden shell.
- Last updated: 25. 9. 2026
WAGUU says: “A good croquette is a work of art – crispy outside, molten and creamy inside.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 350°F for frying |
| Servings: | 6 |
At a glance
Crispy golden croquettes with a creamy bechamel and ham filling. Irresistible as a tapa or party snack.
Ingredients
Base servings: 6 • Portion weight: 5.3 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Butter | 4 tbsp | Unsalted |
| All-purpose flour | 0.5 cup | For the roux |
| Whole milk | 2.5 cups | Warm |
| Spanish ham | 5.3 oz | Finely diced |
| Nutmeg | 1 pinch | Freshly grated |
| Salt | 1 tsp | Fine sea salt |
| Eggs | 2 pcs | Beaten, for breading |
| Breadcrumbs | 1.5 cups | Panko or fine |
| Olive oil | 2 cups | For frying |
Why you will love this recipe
- Creamy inside, crispy outside: The perfect contrast of textures.
- Make ahead: The filling can be prepared a day in advance.
- Freezer-friendly: Freeze before frying for a quick snack anytime.
Why it works: A thick bechamel holds its shape when chilled, allowing the croquettes to be breaded and fried without falling apart. The breadcrumb coating becomes golden and crispy in the hot oil.
Recipe overview
Prep: 30 min | Cook: 30 min | Difficulty: Medium | Servings: 6 | Type: Starter | Origin: Spanish
Detailed method
Total progress: 0 % done
Phase 1: Making bechamel – 15 min
Equipment: Saucepan, whisk
1. Melt the butter in a saucepan. Add the flour and cook for 2 minutes, stirring. Gradually add the warm milk, whisking constantly, until smooth. Cook for 10 minutes until very thick.
VCP: The bechamel is thick and pulls away from the sides of the pan.
Before you continue:
Add the milk slowly and whisk constantly to avoid lumps. If lumps form, strain the bechamel and return to the pan.
Phase 2: Adding ham – 5 min
Equipment: Same pan
2. Stir in the diced ham, nutmeg and salt. Cook for 2 minutes. Transfer to a bowl, cover with cling film and chill for at least 4 hours or overnight.
VCP: The mixture is thick and well combined.
Phase 3: Shaping – 10 min
Equipment: Spoon, hands
3. Take spoonfuls of the chilled mixture and shape into 2-inch long cylinders or small balls.
VCP: The croquettes hold their shape and are uniform in size.
Phase 4: Breading – 10 min
Equipment: Three shallow bowls
4. Roll each croquette in flour, then beaten egg, then breadcrumbs. Set aside on a tray.
VCP: Each croquette is evenly coated.
Phase 5: Frying – 5 min
Equipment: Deep pan or fryer
5. Heat the olive oil to 350°F. Fry the croquettes in batches for 2–3 minutes until golden brown. Drain on paper towels.
VCP: The croquettes are golden and crispy.
Before you continue:
Do not overcrowd the pan – the temperature will drop and the croquettes will absorb oil.
Phase 6: Serving – 2 min
Equipment: None
6. Serve warm as a tapa or party food.
VCP: The croquettes are hot, crispy and creamy inside.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 2 quart capacity | Non-stick pan | Bechamel may stick |
| Whisk | Balloon whisk | Wooden spoon | Lumps |
| Deep pan or fryer | 3 quart capacity | Wok | Oil splatter |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 253 kcal | 380 kcal | 2280 kcal |
| Fat | 14.7 g | 22 g | 132 g |
| of which saturates | 6 g | 9 g | 54 g |
| Carbohydrates | 20 g | 30 g | 180 g |
| of which sugars | 4 g | 6 g | 36 g |
| Protein | 9.3 g | 14 g | 84 g |
| Salt | 0.8 g | 1.2 g | 7.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: The bechamel must be very thick – it should hold its shape when chilled.
- Tip 2: Chill the mixture overnight for the best flavor and easiest shaping.
- Tip 3: Use panko breadcrumbs for an extra crispy coating.
- Tip 4: Fry at a constant 350°F to ensure a crispy shell without absorbing oil.
Scientific background
The bechamel thickens due to the gelatinization of starch from the flour. Chilling sets the mixture, making it firm enough to shape. When fried, the breadcrumb coating dehydrates and becomes crispy through the Maillard reaction, while the interior remains creamy.
Fine Dining – Professional techniques
- Plate composition: Serve three croquettes per person on a small plate with a dot of aioli.
- Texture contrasts: The crispy shell contrasts with the creamy filling.
- Temperature contrast: Serve hot, with a cold beer.
- Aromatic additions: A sprinkle of smoked paprika or fresh parsley.
Sensory radar
- Appearance: Golden-brown cylinders with a crispy crust.
- Aroma: Fried breadcrumbs, ham, nutmeg.
- Taste: Savory, creamy, with a hint of smokiness from the ham.
- Texture: Crispy outside, molten and creamy inside.
Pairing
- Wine: Dry sherry or a light red wine.
- Beer: A cold lager.
- Non-alcoholic: Sparkling water.
Different preparation variations
- Chicken croquettes: Replace ham with shredded chicken.
- Cheese croquettes: Add grated Manchego or blue cheese.
Allergens and dietary information
Contains: Gluten, milk, eggs • Gluten: Contains gluten • Not suitable for: Vegetarians, lactose-free
Suitable for
Tapas, starter, party food, picnic.
Substitution catalogue
- Whole milk: Oat milk or lactose-free milk.
- All-purpose flour: Gluten-free flour blend.
FAQ
Why do my croquettes burst in the oil?
The bechamel was not thick enough or not chilled enough. Cook it longer and chill overnight.
Can I freeze croquettes?
Yes, freeze them after breading and before frying. Fry from frozen, adding 1 minute to the cooking time.
Can I make them gluten-free?
Yes, use gluten-free flour for the roux and gluten-free breadcrumbs. The texture will be slightly different.
What oil is best for frying?
Light olive oil or sunflower oil. Extra virgin olive oil has a strong flavor that can overpower the croquettes.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Make a double batch and freeze half before frying. 10+ people: Fry in batches and keep warm in a low oven (200°F).
Serving suggestion
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Reheat in a hot oven (400°F) for 5–10 minutes.
Author: WAGUU Petr & Team • Published: 27 Sep 2026
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Most common mistakes
- Thin bechamel: If the bechamel is too thin, the croquettes will burst. Cook it until very thick.
- Not chilling enough: The mixture must be completely cold and firm before shaping.
- Oil too hot: If the oil is too hot, the croquettes will brown outside before the inside is hot.
- Overcrowding the pan: Fry in small batches to maintain the oil temperature.