Croquetas au Jambon Serrano
Photo : Pranav Kumar Jain / Unsplash
La fierté des bars espagnols : béchamel très crémeuse au jambon, panée et frite, croustillante dehors et fondante dedans.
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Cook the onion and ham
Melt the butter with the olive oil over low heat. Add the onion and cook gently until soft and see-through. Add the ham and cook for 1 minute.
Cook the flour
Stir in the flour. Keep stirring for 3 minutes so it loses its raw taste, but don't let it brown.
Make the white sauce
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Chill
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Shape and coat
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Fry
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Cook the onion and ham
Melt the butter with the olive oil over low heat. Add the onion and cook gently until soft and see-through. Add the ham and cook for 1 minute.
Cook the flour
Stir in the flour. Keep stirring for 3 minutes so it loses its raw taste, but don't let it brown.
Make the white sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape and coat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Croquettes came to Spain from France in the 19th century, but Spanish cooks made them their own with a softer, creamier béchamel and leftovers from the cocido stew or a little jamón. They were a classic way to make nothing go to waste.
Today every Spanish grandmother and every bar has its own version — and its own opinion on how creamy the inside should be.
⭐ Why It's Famous
A good croqueta is the test of a Spanish kitchen: crisp shell, almost liquid centre, never floury.
💡 Fun Fact
The Madrid Fusión food congress has crowned a "world's best ham croqueta" — creaminess is what the judges look for first.
Spain (from the French croquette)
40.42°N, -3.70°W
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