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Croquetas de jamón (Ham Croquettes)

Croquetas de Jamon Ibérico Image Used Under Creative Commons License From

Croquetas de jamón (Ham Croquettes) may be one of the most popular and therefrore common items on the tapas menu, but these little mouthfulls of delight are in no way mundane and homemade are the best.


½ litre whole milk
200 ml of meat stock (optional)
1 medium onion
250 gr of finely chopped York or Serrano ham
1 tablespoon butter
2 tablespoons of extra virgin olive oil
5 tablespoons of flour
1 tablespoon of cornstarch
Salt, pepper and nutmeg (to taste)

Bread crumbs
2 eggs to coat the croquettes
Oil for frying


Chop the onion very small (or pass it through the mincer), the objective is that it is hardly noticeable when biting. Chop the ham finely. In a large frying pan, put a tablespoon of butter and two tablespoons of extra virgin olive oil. Add the onion and fry over very low heat.

Next add the chopped ham and sauté for 1 minute or two. Continue on a low heat and add the flour, stirring without stopping so that it does not burn. Immediately afterwards pour in, little by little, the milk while stirring. (Dissolve the cornstarch with the stock and add it to the béchamel sauce. If you don't want to add stock, increase the amount of milk.)

Continue stirring and add pepper, a pinch of ground nutmeg and a little salt to taste (be careful as the ham is already very salty).

When the mixture peels off the sides of the pan, transfer it to a large bowl and let it cool. Once cold cover the mixture with film and then place it in the fridge to rest (for a minimum of 2 hours, or even overnight). It is important to not put the film on immediately, to avoid condensation from the heat and steam. If you're in a hurry or they're for the same day, you can use the freezer to cool them quickly and make them easier to handle.

Once cool and rested, we can begin to shape the croquettes. Beat two eggs in a deep dish and place the breadcrumbs on a flat plate. Place a little oil on your hands so that the mixture does not stick, then form the desired shape for the croquettes. Then pass each one, initially, in the breadcrumbs. Then dip each croquette in the beaten egg and then, again, in the breadcrumbs. This will ensure a crisp outer shell.

Heat a good amount of light oil in a deep frying pan to fry and, once hot, fry the croquettes. It is best to do them in small batches. Unless deep frying, be careful to bathe the croquettes with the oil on their upper side while they are frying to prevent them from opening and the filling coming out. Once golden, transfer to absorbent paper to remove the excess oil.

These ham croquettes are a bocadito de dioses (a morsel for the gods), a real treat, ideal for both a party starter and an informal snack at home.

Las croquetas de jamón que hacia mi madre

Cómo hacer Croquetas de Jamón | Fácil Tradicional y Caseras

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