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HAM CROQUETTES WITH CREAMY BECHAMEL SAUCE

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HAM CROQUETTES WITH CREAMY BECHAMEL SAUCE

HAM CROQUETTES WITH CREAMY BECHAMEL SAUCE

Delicate croquettes made with finely chopped dry-cured ham and a rich homemade béchamel sauce, breaded and fried until golden and crispy. Best served warm alongside fresh salads or raw onions for a refreshing contrast.

🕒 Prep Time: 15 min + chilling time

🍳 Cook Time: 30 sec per batch
🍰 Servings: 10 croquettes

Ingredients

Croquettes:

  • 50 g dry-cured ham (finely chopped)
  • 1 egg
  • Plenty of breadcrumbs
  • Plenty of oil for frying

Béchamel Sauce:

  • 2 tbsp vegetable oil
  • 1 tbsp finely chopped onion
  • 25 g butter
  • 1 tbsp all-purpose flour
  • 125 ml hot milk
  • Pinch of nutmeg
  • Salt and pepper to taste

Instructions

  1. Finely chop the dry-cured ham. If it’s firm, grate half and finely chop the rest. You can also use a food processor for larger quantities. Serrano ham is traditional, but a lightly smoked Mangalitsa ham works beautifully.
  2. Prepare the béchamel sauce: heat oil and sauté finely chopped onion until translucent. Add butter, then gradually whisk in flour to form a roux. Slowly add hot milk, whisking continuously. Simmer for about 2 minutes until thickened and coating the whisk. Remove from heat.
  3. Stir the chopped ham into the béchamel. Season with salt, pepper (white or black), and a pinch of nutmeg.
  4. Pour the mixture into a covered container and refrigerate for several hours or overnight until firm enough to shape. It can be stored in the fridge for up to 2 days.
  5. Turn the chilled béchamel onto a work surface and cut into roughly equal rectangles (about 10 pieces).
  6. Beat the egg with 1 tbsp water or milk and a pinch of salt in a bowl. Place breadcrumbs generously on a large plate.
  7. Shape each piece into a ball or roll (rolls are easier to handle). Dip each piece in egg wash, then coat thoroughly with breadcrumbs, pressing to ensure even coverage and prevent breaking during frying.
  8. Heat plenty of oil in a deep pan to fry croquettes. Fry without turning for about 30 seconds until golden and crisp. Remove with a slotted spatula and drain on paper towels.
  9. Serve hot with a fresh salad or sliced raw onions.

💡 Tips

  • Make sure croquettes are well coated with breadcrumbs to avoid breakage.
  • Use a deep frying pan with enough oil to submerge croquettes for even cooking.
  • Refrigerate croquettes before frying to help them hold shape.

🎉 Perfect For

  • Elegant appetizers or tapas
  • Party snacks and finger foods
  • Pairing with fresh, crisp salads or sharp onions