It’s tapas time! Ham croquettes are the perfect crowd-pleaser, and easier to make at home than you might expect.

No visit to Spain is complete without a proper tapas crawl. In fact, I could eat tapas every day, and not only when in Spain.

Another thing that’s certain: you can offer me the longest menu of all sorts of delicious tapas, my choice will always include ham croquettes.

If you have tasted this classic Spanish tapas dish, you will likely remember a creamy, cheesy flavour with a distinct salty flavour.

You might be surprised (or not), when I am telling you these little appetizers if made according to the classic recipe do not include cheese at all. The filling is down to a simple mix of flour, milk, eggs, and butter. And of course, the delicious jamon iberico, the excellent Spanish ham.

That said, making classic food comes in many variations and today I have one for you I really love: croquettes made with serrano ham … and cheese! Go ahead and have a try. I am more than convinced you will love this variation of the classic Spanish appetizer as much as I do.

Making the dough is easier than thought. Believe me, once you have tried it for the first time, these tasty little nuggets will become one of your favourite homemade appetizers.

Spanish ham croquettes are often shaped as small rolls, but I prefer them shaped into little balls. This adds more of the crunchy coating.

While ham croquettes are easy and quick to prepare, these tasty little bites are no appetizer you can make out of a craving and serve within a short time. The dough needs to be made a day ahead and rest in the fridge to get the right texture. Otherwise, the croquettes will not keep firm when coated and fried.

Crispy on the outside and deliciously creamy on the inside, it’s no surprise croquetas de jamon iberico are a favourite not only in Spain but around the world. Which makes them the perfect, easy-to-make appetizer for your next garden party or inviting over some friends for an aperitivo on the terrace.

Whatever the occasion, serve these delicious ham croquettes with a nice Spanish sparkling wine. Jamon Iberico (ham) and Cava is a classic combination. The complex distinct nutty flavour of this particular Spanish ham wonderfully counters the yeasty minerality of a vintage Cava.

Recipe: Spanish Ham Croquettes (Croquetas de Jamon)

Serves 20 pieces

For the dough
100 g serrano ham, thinly sliced
100 g Manchego cheese, grated
1 small onion, finely chopped
250 ml cold milk
60 g butter
75 g flour
salt, pepper, and nutmeg
2 eggs, beaten
125 g panko-breadcrumb mix
flavourless oil for frying (about 1 litre)

Method

Removed the fat from the ham, then rip it into small pieces.

In a small saucepan, melt the butter over medium heat. Add the onion and fry until translucent. Add the flour and cook for 2 minutes, stirring constantly.

Take from the heat and add the milk in small quantities while still stirring constantly until obtaining a smooth dough. Put back on the heat, then add ham and cheese. Season with a pinch of salt, pepper and nutmeg.

Transfer the dough into a small bowl, cover with cling film and refrigerate overnight.

Place flour, beaten eggs and the breadcrumb-panko mix into three separate shallow bowls.

Using a teaspoon, form the dough into little balls. Dip first into the flour, then the eggs and finally the breadcrumb-panko mix. Ensure each ball is completely coated.

In a deep saucepan, heat the oil over high heat. Test if the oil is ready with a little cube of bread; it should brown in about 30 seconds.

Fry the croquettes in batches until golden, for about 3 to 4 minutes. Drain on kitchen paper.

Serve still warm.