Ham and Béchamel Croquettes

These Ham and Béchamel Croquettes are creamy on the inside and crispy on the outside. Perfect as an appetizer, snack, or even a tapas-style dinner, they are made with a rich ham-infused béchamel sauce that’s rolled, breaded, and fried to golden perfection.

• Preparation time: 30 minutes
• Chilling time: 1–2 hours
• Cooking time: 15 minutes
• Total time: Approx. 2–3 hours (including chilling)
• Yield: About 20 croquettes

For the ham béchamel filling:

• 500 ml whole milk
• 125 g cooked ham, diced (preferably firm-textured)
• 35 g unsalted butter
• 35 g all-purpose flour
• 1/2 medium onion, finely chopped
• 1/2 garlic clove, minced
• 1 tsp fine salt (adjust to taste)
• Freshly ground black pepper, to taste

For breading and frying:

• 2 eggs, beaten
• 1 cup all-purpose flour
• 1–1 1/2 cups breadcrumbs (panko or fine)
• Vegetable oil, for frying

1. Make the Béchamel Base

• In a medium saucepan over medium heat, melt the butter.
• Add the chopped onion and cook for 3–5 minutes until soft and translucent.
• Stir in the minced garlic and cook for another minute.
• Add the flour and whisk continuously to form a smooth roux. Cook for 1–2 minutes without browning.
• Gradually add the milk, whisking constantly to avoid lumps.
• Cook and stir for 6–8 minutes until the mixture thickens and begins to pull away from the sides.

2. Add the Ham and Seasoning

• Stir in the diced ham.
• Season with salt and pepper.
• Cook another 2 minutes until thick and uniform.
• Remove from heat and let cool slightly.

3. Chill the Mixture

• Transfer the mixture to a shallow container.
• Cover with plastic wrap, pressing directly onto the surface.
• Refrigerate for at least 1 hour (or overnight) until firm.

4. Shape the Croquettes

• With floured hands, take small portions and roll into logs or balls.
• Roll each croquette in flour, then dip in beaten egg, and coat with breadcrumbs.
• Place on a baking sheet and chill again for 30 minutes.

5. Fry the Croquettes

• Heat oil in a deep skillet or fryer to 350°F (175°C).
• Fry the croquettes in batches for 2–3 minutes until golden brown.
• Drain on paper towels and serve hot.

• Cheese addition: Mix in a few tablespoons of grated Manchego or Parmesan.
• Herb boost: Add chopped parsley or chives to the filling.
• Make ahead: Freeze breaded, uncooked croquettes for up to 2 months. Fry directly from frozen, adding 1–2 extra minutes.

• Estimated: 90–110 kcal depending on size and frying oil absorption

• Serve with aioli, mustard, or spicy tomato sauce
• Great as tapas with olives and cured meats
• Pair with a crisp white wine or sparkling cava

• Creamy, savory interior with a crispy shell
• Easy to make in batches for parties
• Comfort food with a gourmet twist
• Delicious hot or at room temperature