Traditional Spanish Croquetas

8 steps. Take it one step at a time.

1. 01

   In a large saucepan, melt the butter

   In a large saucepan, melt the butter over medium heat.

2. 02

   Add the flour and cook

   Add the flour and cook for 2 minutes, stirring constantly to form a roux without browning it.

   2 min
3. 03

   Slowly pour in the milk, a little

   Slowly pour in the milk, a little at a time, whisking vigorously to prevent lumps. Continue until the sauce is thick and smooth.

   10 min
4. 04

   Stir in the chopped Serrano ham, nutmeg, and a pinch of salt

   Stir in the chopped Serrano ham, nutmeg, and a pinch of salt. Cook for another 2-3 minutes.

   3 min
5. 05

   Spread the mixture

   Spread the mixture into a shallow dish, cover with plastic wrap (touching the surface), and refrigerate for at least 4 hours, or overnight.

   4 hr
6. 06

   Take a tablespoon of the chilled dough

   Take a tablespoon of the chilled dough and roll it between your palms to form a small cylinder or log.

7. 07

   Dip each croqueta first

   Dip each croqueta first into the beaten eggs, then roll in breadcrumbs until evenly coated.

8. 08

   Heat olive oil in a deep pan

   Heat olive oil in a deep pan to 350°F (177°C). Fry the croquetas in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels before serving.

   3 min