If you’ve ever been to Spain and walked into a tapas bar, you already know. There’s always a plate of Croquettes somewhere on the counter — golden, a little greasy, impossibly good. You pop one in your mouth and the outside shatters into this ridiculously creamy, ham-loaded center that makes you immediately reach for another one. That’s the magic of Spanish ham croquettes, and there’s a reason they’ve been a bar staple for generations.
The funny thing is, Croquettes started as leftover food. Seriously. The word “croquette” comes from French cooking, but it was Spanish home cooks who ran with the idea and turned it into something iconic. You take whatever you’ve got (leftover chicken, fish, ham), fold it into a thick béchamel, let it set, bread it, and fry it.
What started as a way to stretch a meal became the single most beloved bar snack in the country. And the jamón serrano version? That’s the undisputed champion.
From Scrappy Leftovers to the Most-Ordered Tapa in Spain
Walk into pretty much any tapas bar in Madrid, Seville, or Barcelona and you’ll find croquetas de jamón on the menu. They show up at high-end spots too — dressed up with truffle or blue cheese — but honestly, the homemade jamón serrano croqueta your friend’s mom makes on a Sunday is still the one that hits different. There’s no improving on that.
The Béchamel Makes or Breaks It
Here’s the thing about croquetas, they live or die by the béchamel. Too thin and they fall apart in the fryer. Too thick and you get something chalky. What you want is that sweet spot where the inside practically oozes when you bite in, but the croqueta still holds its shape long enough to get that perfect golden crust.
You start by cooking flour in butter and a little olive oil, then work the milk in slowly, stirring the whole time until it’s completely smooth. Then you fold in the ham (finely chopped, good quality jamón serrano), along with some sautéed onion.
The trick is to cook the onion and ham together first so the flavors meld before they hit the béchamel. Once it’s all combined, you spread the mixture in a dish, cover it, and let it chill overnight. Cold béchamel is so much easier to shape.
Next day: shape them, roll them egg, and breadcrumbs, and into hot oil they go. Two minutes and you’ve got these golden, shatteringly crispy little things that are creamy and packed with ham flavor on the inside. Honestly addictive.
Spanish Ham Croquettes ingredients
Perfect for Literally Everything
Spanish ham croquettes work for a dinner party appetizer, a casual weeknight meal, game day snacking, really anything. Kids go crazy for them, and they freeze beautifully, so you can make a huge batch on the weekend and just pull out a handful whenever you want them.
Straight from the freezer into the fryer, no thawing needed.
There’s a reason every Spanish family has their own croqueta recipe and will argue that theirs is the best. Once you’ve had a really good homemade one, still hot, the outside crackling, the inside basically melting, store-bought will never cut it again.
Spanish Ham Croquettes: The Golden Bite That Never Misses
Description
Looking for the ultimate Thermomix ham croquettes? This classic Spanish recipe works for everything from a quick appetizer to a dinner party showstopper. Crispy shell, creamy inside, loaded with jamón serrano flavor — once you make these in your Thermomix, you'll never go back to stirring béchamel by hand.
Ingredients
Method
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Chop the Ham
Drop the ham into the bowl and run 5 seconds / speed 7.
Scoop it out into a separate bowl and set aside.
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Start the Roux
Don't bother washing the bowl. Add the oil, butter, and onion, then hit 3 minutes / 212°F (100°C) / speed 5.
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Toast the Flour
Dump in the flour and let it cook 3 minutes / 212°F (100°C) / speed 2. You need this step so the béchamel doesn't taste pasty.
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Build the Béchamel
Pour in the milk, add your nutmeg and pepper, and give it a quick 10 seconds at speed 6 to get everything smooth.
Now cook 8 minutes / 212°F (100°C) / speed 4. When it's thick and glossy, add the chopped ham back in and cook 2 more minutes / 212°F (100°C) / speed 2.
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Let It Set
Spread the mixture into a lightly greased dish and lay plastic wrap right on the surface — you don't want a skin forming.
Cool it down, then stick it in the fridge for at least 4 hours. Overnight is better.
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Bread and Fry
Shape the croquetas with your hands or two spoons. Roll through flour, dip in beaten egg, coat in breadcrumbs.
Fry in 340–355°F (170–180°C) oil until they're deep golden all over. Set them on paper towels to drain.
Nota
A few things I've learned along the way:
Whole milk makes a big difference — the béchamel comes out noticeably smoother and richer.
These freeze really well before frying, so make a double batch and stash half for later.
Want to sneak in a little extra flavor? A handful of grated cheese stirred into the béchamel is never a bad call.
Why bother with the Thermomix for croquetas?
Honestly, it takes all the tedious parts out of the process. No lumps, no standing at the stove stirring for 15 minutes straight, and the ham gets chopped in five seconds flat. Once you make croquetas this way, doing it by hand feels like a punishment. 😅