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Croquetas de jamón Serrano

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30 g g Butter Butter
2 tbsp tbsp Olive Oil Olive Oil
1 Onions Onion
Salt Salt
7 tbsp tbsp Flour Flour
180 ml ml Milk Milk
(full fat)
3 Eggs Egg
Vegetable Oil Vegetable Oil
(for frying)
160 g g Breadcrumbs Breadcrumbs
60 g g Manchego cheese Manchego cheese
8 slices slice Serrano ham Serrano ham

Croquetas de Jamón Serrano

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20 min


1 Melt the butter and oil together in a saucepan over a medium heat. Add the onion and season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.

2 Add the flour and cook for one minute, stirring constantly. Add the milk and cook for 3-4 minutes, whisking constantly. Whisk in the Serrano ham and 40g of the Manchego. Season to taste and remove from the heat.

3 Transfer the mixture to a bowl and allow to cool, then place in the fridge for at least one hour, or up to two days.

4 Beat the eggs in one shallow dish, and stir together the breadcrumbs and remaining Manchego in a second.

5 Scoop heaped tablespoons of the cooled filling, using floured hands to form 5cm croquettes.

6 Working with one croquette at a time, coat them in the beaten egg, then dredge in the breadcrumbs, gently pressing them on to coat. Transfer to a baking tray lined with parchment paper. 

7 Heat 5cm of vegetable oil in a large, heavy pot until it registers 190˚C on a thermometer, or until a breadcrumb dropped into the oil sizzles on impact.

8 Working in small batches to avoid crowding the pan, deep-fry the croquettes for 1-2 minutes until deep golden brown, flipping once halfway through. Using a slotted spoon, transfer to a plate lined with kitchen paper to drain. Serve immediately.