Jamón Croquetas with Creamy Béchamel

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Golden-fried croquettes filled with a silky béchamel sauce blended with finely chopped Spanish cured ham, perfect as a savory snack or appetizer. This spanish-inspired snacks ready in about 35 minutes turns unsalted butter, all-purpose flour, whole milk, warmed into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups whole milk, warmed
• 150 g Spanish cured ham (Jamón Serrano), finely chopped
• 1/4 tsp nutmeg, ground
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour (for dredging)
• 2 large eggs, beaten
• 1 cup fine dry breadcrumbs
• enough to fill 3 inches of a deep pan vegetable oil (for frying)

Instructions

1. Step 1: Melt 4 tbsp unsalted butter in a medium saucepan over medium heat. Stir in 1/3 cup all-purpose flour and cook, whisking constantly for 2 minutes to form a roux without browning.
2. Step 2: Gradually add 1 1/2 cups warmed whole milk while whisking vigorously to avoid lumps. Continue whisking and cook for 5-7 minutes until the sauce thickens and coats the back of a spoon.
3. Step 3: Remove from heat and stir in 150 g finely chopped Spanish cured ham, 1/4 tsp ground nutmeg, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread the mixture onto a shallow dish, cover with plastic wrap touching the surface, and chill for at least 3 hours until firm.
4. Step 4: Shape the chilled béchamel mixture into small logs about 2 inches long and 1 inch thick.
5. Step 5: Prepare three shallow bowls: one with 1/2 cup all-purpose flour, one with 2 beaten large eggs, and one with 1 cup fine dry breadcrumbs.
6. Step 6: Dredge each croqueta log first in flour, then dip in beaten eggs, and finally coat evenly with breadcrumbs.
7. Step 7: Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry croquetas in batches for 3-4 minutes until golden brown and crisp, turning occasionally.
8. Step 8: Remove with a slotted spoon and drain on paper towels. Serve warm as an appetizer or snack.