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Plate of fried Serrano ham croquettes.

Croquetas de Jamón Serrano Recipe - Traditional Spanish Ham Croquettes

This easy and delicious croquetas de jamón serrano recipe is my mother-in-law's favorite.
5 from 16 votes
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Course: Appetizer, Tapas
Cuisine: Spanish
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24 croquettes
Calories: 91.9kcal


  • 4 tbsp unsalted butter (60 g)
  • ¼ cup olive oil (60 ml)
  • 1 scant cup flour (just under one cup -- 120 g)
  • 1 medium onion very finely diced
  • ¼ gallon whole milk at room temperature (1 liter)
  • 1 pinch nutmeg
  • ½ pound jamón serrano diced into small pieces (225 g)
  • flour for breading
  • 2 beaten eggs
  • bread crumbs for breading (try Panko for non-traditional extra crispy croquettes!)


  • Melt the butter and warm the oil in a heavy pan over medium high heat.
  • Add the diced onion and sauté for a few minutes, until it just starts to color.
  • Add a pinch of salt and the nutmeg. Don't add too much salt as the Serrano ham is already salty.
  • Add the diced ham and sauté for 30 seconds more.
  • Add the flour and stir continuously, until the flour turns a light brown color. You must not stop stirring or the flour will burn!
  • When the flour changes color, add the milk little by little, always stirring until you incorporate the entire amount. It should take about 15-20 minutes to add it all.
  • Turn off the heat and let the dough cool to room temperature.
  • Butter the sides of a large bowl and place the croquette dough inside, covered directly with plastic wrap. Refrigerate a minimum of 4 hours, but preferably overnight.
  • To make the ham croquettes, shape them into little logs (or use a pastry sleeve if you have one.)
  • Next, while heating a pan full of olive oil on the stove, pass the croquettes through the three step breading process. First, cover them in flour, then in egg, and, finally, in the breadcrumbs.
  • Fry the ham croquettes in the hot oil for about five minutes (making sure to turn halfway so they brown evenly) and then let them cool for a few minutes before enjoying!


  • The trick to creamy croquettes is to add the milk very slowly and to stir constantly. 
  • You can substitute prosciutto or Iberian ham for the jamón Serrano -- or any other high quality cured ham.
  • You can easily freeze the breaded prepared croquette logs. They'll last for three months in the freezer.
  • If you have leftovers, they'll last up to three days in the fridge. To reheat, place in a hot oven (350°F/170°C) for about 10 minutes.


Calories: 91.9kcal | Carbohydrates: 3.05g | Protein: 4.92g | Fat: 6.85g | Saturated Fat: 2.55g | Trans Fat: 0.08g | Cholesterol: 27.67mg | Sodium: 214.84mg | Potassium: 66.34mg | Fiber: 0.13g | Sugar: 2.27g | Vitamin A: 142.12IU | Vitamin C: 0.34mg | Calcium: 49.98mg | Iron: 0.26mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!