{"id":9440,"date":"2026-03-16T10:32:39","date_gmt":"2026-03-16T09:32:39","guid":{"rendered":"https:\/\/ridzsttt.lucusprueba.es\/?p=9440"},"modified":"2026-03-16T10:32:39","modified_gmt":"2026-03-16T09:32:39","slug":"how-to-make-ham-croquettes-a-spanish-style-recipe-with-bechamel-and-a-crisp-coating","status":"publish","type":"post","link":"https:\/\/ridzsttt.lucusprueba.es\/en\/how-to-make-ham-croquettes-a-spanish-style-recipe-with-bechamel-and-a-crisp-coating\/","title":{"rendered":"How to make ham croquettes: a Spanish-style recipe with b\u00e9chamel and a crisp coating"},"content":{"rendered":"\n<p>If you\u2019ve been wondering how to make ham croquettes so they\u2019re creamy inside and golden outside, the key is a well-cooked b\u00e9chamel, proper chilling time, and frying at the right temperature. At <a href=\"https:\/\/ridzsttt.lucusprueba.es\/en\/\">Museo del Jam\u00f3n<\/a>, croquettes are a classic bar bite\u2014crisp, tasty, and with ham evenly distributed. You can get a very similar result at home by nailing the texture of the mixture and the coating.<\/p>\n\n\n\n<p>Below you\u2019ll find a practical guide with tips that really matter: how to avoid lumps, how to get a mixture that\u2019s easy to shape, and how to fry them without splitting.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients (and why each one matters)<\/h2>\n\n\n\n<p>For balanced croquettes, you don\u2019t need anything fancy\u2014what matters is proportion and texture.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Butter: adds flavor and richness to the b\u00e9chamel.<\/li>\n\n\n\n<li>Flour: gives structure; cooking it well avoids a raw flour taste.<\/li>\n\n\n\n<li>Whole milk: helps achieve a smoother texture (best added hot).<\/li>\n\n\n\n<li>Finely chopped ham: the star; the finer the chop, the better it integrates.<\/li>\n\n\n\n<li>Salt, pepper, and nutmeg (optional): always adjust at the end so you don\u2019t overdo it.<\/li>\n\n\n\n<li>Egg and breadcrumbs: for an even, sturdy coating.<\/li>\n\n\n\n<li>Oil for frying: enough depth so they brown quickly without soaking up grease.<\/li>\n<\/ul>\n\n\n\n<p>If you want more ideas from traditional Spanish cooking with ham, take a look at <a href=\"https:\/\/ridzsttt.lucusprueba.es\/en\/traditional-dishes-with-iberian-ham\/\">Traditional Dishes with Iberian Ham<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Which ham to use (so it\u2019s tasty without being too salty)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Common sense wins here: ham brings intensity and salt, so it\u2019s best to adjust seasoning at the end.<\/li>\n\n\n\n<li>Chop it very small: it spreads evenly, so every bite tastes of ham without large chunks.<\/li>\n\n\n\n<li>Add it at the end: once the b\u00e9chamel is smooth and thick, so the aroma stays in.<\/li>\n\n\n\n<li>Watch the salt: taste the mixture before adding any.<\/li>\n<\/ul>\n\n\n\n<p>If you\u2019d like an easy format to chop and control quantities, the <a href=\"https:\/\/ridzsttt.lucusprueba.es\/en\/store\/\">Online store<\/a> has ham and cured-meat options for different cooking uses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Lump-free b\u00e9chamel with the right croquette texture<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: make the roux (butter + flour)<\/h3>\n\n\n\n<p>Melt the butter over medium heat. Add the flour and stir for a couple of minutes. This step is crucial: the flour needs cooking so the b\u00e9chamel tastes clean and thickens properly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2: add hot milk gradually<\/h3>\n\n\n\n<p>Warm the milk (don\u2019t let it boil) and add it in several additions, stirring constantly with a whisk or wooden spoon. At first it may clump up\u2014keep going and it will turn smooth.<\/p>\n\n\n\n<p>You\u2019re aiming for a thick b\u00e9chamel that leaves a clear trail when you drag a spoon through it and takes a few seconds to close. If it\u2019s too loose, shaping becomes messy and croquettes are more likely to open while frying.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3: add the ham and adjust seasoning<\/h3>\n\n\n\n<p>Once the texture is right, stir in the chopped ham for a minute. Season with pepper and only a little salt if needed (often very little). Take it off the heat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Chilling time: the detail that changes everything<\/h2>\n\n\n\n<p>Spread the mixture in a dish and cover it \u201cskin-on\u201d (plastic wrap touching the surface) so it doesn\u2019t form a crust. Chill at least 6\u20138 hours; overnight is ideal.<\/p>\n\n\n\n<p>Chilling helps it set (easier shaping), deepens flavor, and lowers the risk of splitting during frying.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Shaping and coating for an even crunch<\/h2>\n\n\n\n<p>Shape with two spoons or slightly damp hands. Keep pieces similar in size so they fry evenly.<\/p>\n\n\n\n<p>Classic coating:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Beaten egg<\/li>\n\n\n\n<li>Breadcrumbs<\/li>\n<\/ul>\n\n\n\n<p>More resistant coating (highly recommended if you\u2019ll freeze them):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Egg + breadcrumbs, then repeat a second round. This creates a sturdier layer and a more even crunch.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Frying without surprises: temperature, batches, and draining<\/h2>\n\n\n\n<p>Good frying means small batches and oil hot enough to seal quickly. If you overcrowd the pan, the temperature drops and croquettes absorb more oil.<\/p>\n\n\n\n<p>Simple tips:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Don\u2019t overcrowd the pan or fryer.<\/li>\n\n\n\n<li>Turn gently once golden.<\/li>\n\n\n\n<li>Drain on a rack or paper towel\u2014don\u2019t press them.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to freeze them and have croquettes ready anytime<\/h2>\n\n\n\n<p>Freeze croquettes already shaped and coated, spaced out on a tray. Once solid, transfer to a bag or container.<\/p>\n\n\n\n<p>For best results, fry straight from frozen\u2014no thawing. They keep their shape and the inside stays creamy.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Serving ideas, Madrid-style<\/h2>\n\n\n\n<p>Croquettes go with everything: a simple salad, a cured-meat board, or a casual tapas spread. If you\u2019re planning a bar-and-bites day in the city center, check <a href=\"https:\/\/ridzsttt.lucusprueba.es\/en\/plans-madrid\/\">The Best Plans in Madrid<\/a> for ideas where ham and tapas are part of the plan.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>How to make ham croquettes (step by step):<br \/>\n1) Cook a thick b\u00e9chamel (butter + flour + hot milk).<br \/>\n2) Stir in finely chopped ham.<br \/>\n3) Chill the mixture 6\u20138 h (overnight is best).<br \/>\n4) Shape and coat (egg + breadcrumbs).<br \/>\n5) Fry in hot oil until golden and drain.<\/p>\n","protected":false},"author":6,"featured_media":9443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-9440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/posts\/9440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/comments?post=9440"}],"version-history":[{"count":2,"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/posts\/9440\/revisions"}],"predecessor-version":[{"id":9457,"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/posts\/9440\/revisions\/9457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/media\/9443"}],"wp:attachment":[{"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/media?parent=9440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/categories?post=9440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ridzsttt.lucusprueba.es\/en\/wp-json\/wp\/v2\/tags?post=9440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}