# Croquetas de Jamón

A recipe for extremely creamy and flavorful Spanish croquetas de jamón with an optional fried egg topping.

- Total time: 720 min
- Cuisine: Spanish
- Category: Appetizer
- Language: en

## Ingredients

- 800 g whole milk
- 200 g heavy cream
- 100 g all-purpose flour
- 75 g butter
- 25 g extra virgin olive oil
- 100 g jamón ibérico
- 1 large onion
- 2 eggs for topping
- 2 eggs for coating
- breadcrumbs (panko)
- salt
- pepper

## Instructions

1. Dice the jamón into small cubes.
2. Heat the milk and cream until just about to boil.
3. Remove from heat, add the jamón, and cover the pot to infuse the liquid with flavor.
4. Crack eggs and set the yolks aside. Fry the egg whites until golden and crispy.
5. Finely dice the onion.
6. Melt butter with olive oil in a pan and sauté the onion with a pinch of salt and pepper over medium heat for 15-20 minutes until all moisture is gone.
7. Add flour and stir to combine with the fat, forming a roux. Cook the roux for another 10 minutes over medium heat.
8. Gradually add the warm milk mixture in three or four additions, stirring continuously with a spatula to avoid lumps.
9. Once all the milk is incorporated, add the chopped fried egg whites and the reserved egg yolks.
10. Chill the mixture in the fridge for 12-24 hours.
11. Shape the croquetas with two spoons.
12. Freeze the shaped croquetas for 4-6 hours.
13. Coat the frozen croquetas in beaten egg and breadcrumbs (panko).
14. Fry the croquetas at 180°C (356°F) for about 2-3 minutes in small batches.

## Equipment

- pot
- knife
- cutting board
- stove
- pan
- spatula
- whisk
- fridge
- freezer
- deep fryer
- plate
- bowl

## Tips

- To infuse the liquid with jamón flavor, heat milk and cream until just about to boil, remove from heat, add jamón, and cover the pot.
- For the béchamel, properly poach the onion before adding the flour to remove all humidity.
- Use a spatula instead of a whisk when adding milk to the roux to avoid developing too much gluten, which makes the mixture too dense.
- If the milk is warm and added little by little, you won't have problems with lumps.
- To make coating easier and reduce falling soldiers during frying, shape the croquetas and then freeze them for 4-6 hours before coating.

## Source

- Original video: https://www.instagram.com/p/DGTIFjGN9Ys/
- Recipe page: https://www.cliprecipe.com/recipe/308af08e-7cbe-4627-9708-5382a80f60de
- Extracted: 2025-10-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt