Ham croquetas: béchamel, chilling and frying in batches

This proposal splits the work into two stages: cook a thick béchamel, then shape and fry once it is cold and firm. Chop the ham finely to distribute it through the mixture. No cheese or sauces are needed to complete the filling.

Ingredients and timing for 4 servings

Preparation: 25 min; cooking and frying: 35 min; chilling: about 4 h or until firm. Approximate total: 5 h.

Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.

• 80 g sliced cured ham
• 50 g butter
• 60 g wheat flour for the mixture and 40 g for coating
• 500 ml milk
• 2 eggs for coating
• 150 g breadcrumbs
• Olive or sunflower oil for frying, according to the pan

Step-by-step method

1. Finely chop the ham with clean utensils. Melt the butter over medium-low heat and add 60 g flour. Stir for about 2–3 minutes without browning.
2. Gradually whisk in the milk to remove lumps. Cook, stirring, until the béchamel is thick and pulls away from the sides. Stir in the ham and cook for another 1–2 minutes.
3. Spread in a shallow dish and cool quickly; refrigerate as soon as possible, always within two hours. Keep covered in the fridge for about 4 hours until completely cold and firm enough to shape. This rest takes place in the fridge, not at room temperature.
4. With clean hands and utensils, shape small, similarly sized pieces. Coat in the reserved flour, beaten egg and breadcrumbs. Keep waiting batches chilled.
5. Fry a few at a time in oil at about 170–180 °C without letting it smoke. Turn carefully. They should be golden and piping hot throughout; exterior colour alone does not confirm thorough cooking.
6. Lift out with a slotted spoon, drain and serve freshly cooked. Discard leftover coating egg and flour that touched the pieces; clean the work area.

Adapt the recipe to your kitchen

If the cold mixture remains too soft, do not try to fix it simply with more breadcrumbs: review its thickness before shaping. Yield varies with size; the photograph is not an exact yield.

This recipe contains milk, wheat and egg; check ham and breadcrumb labels too. Use shallow containers and refrigerate leftovers promptly; see the linked official guidance.

Thorough cooking: Food Standards Agency · Cooling and leftovers: ACSA.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose your ham and plan your purchase

You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.

Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.