Serrano Ham and Manchego Croquettes

A thick ham and Manchego béchamel chills firm, then gets a sealed panko crust for crisp Spanish tapas croquettes served hot in small batches.

210 min

6 tapas servings

Ingredients

4 tbsp unsalted butter

1 1/2 cups all-purpose flour, divided

2 cups whole milk

4 oz Serrano ham, finely diced

4 oz Manchego cheese, finely grated

1/8 tsp freshly grated nutmeg

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

3 large eggs

2 cups panko breadcrumbs

3 cups neutral oil, for shallow-frying

Heavy saucepan · Small saucepan · Whisk · Shallow dish · Parchment-lined tray · Three shallow bowls · Heavy skillet · Wire rack

Seal the ends

Pay special attention to both ends during the second egg-and-panko coat; exposed filling can escape into the oil.

Fry as guests gather

Keep shaped croquettes chilled and fry only a small batch at a time so each plate arrives crisp and hot.

01. Warm the milk until steaming and have the ham, Manchego, and nutmeg ready beside the stove.

02. Melt butter, whisk in flour, and cook to a pale, smooth roux without browning it.

03. Gradually whisk in warm milk, then simmer and stir until the béchamel is thick enough to hold a furrow.

04. Fold in ham, Manchego, nutmeg, salt, and pepper off the heat; press parchment or wrap onto the filling.

05. Refrigerate for at least 2 hours, until the filling is cold and firm enough to shape cleanly.

06. Roll the cold filling into even short logs, keeping the rest chilled while you work.

07. Dredge in flour, egg, and panko, then repeat the egg and panko coating to cover thin spots.

08. Set the breaded logs on a tray and chill until the crumb coating feels firmly attached.

09. Heat neutral oil in a heavy skillet to 350 F, checking it with a thermometer.

10. Fry a few at a time, turning gently until evenly deep golden; drain on a rack and serve each batch hot.