About this recipe

Golden, crispy on the outside and impossibly creamy on the inside, these Spanish croquetas are a beloved tapas staple. Made with a rich béchamel base studded with jamón serrano and a hint of nutmeg, they're hand-rolled, breaded, and fried to perfection. Perfect for a tapas spread or as a crowd-pleasing appetizer any night of the week.

Instructions

1. 1

   Melt the butter in a saucepan over ^[medium heat]. Add the finely minced yellow onion and cook, stirring often, for 4–5 minutes until softened and translucent but not browned. Add the all-purpose flour all at once and stir constantly with a wooden spoon or whisk for 2 minutes to cook out the raw flour taste — the mixture will look like a thick paste.

2. 2

   Gradually pour in the milk, a splash at a time, whisking vigorously after each addition to prevent lumps. Once all the milk is incorporated, reduce the heat to ^[medium-low] and continue stirring for 8–10 minutes until the béchamel is very thick — it should pull away from the sides of the pan and hold its shape on a spoon. Stir in the diced jamon serrano, nutmeg, fine sea salt, and white pepper. Taste and adjust seasoning.

3. 3

   Spread the béchamel mixture evenly onto a lightly greased baking sheet or into a shallow dish. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight, until completely firm and cold.

4. 4

   Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Scoop heaped tablespoons of the chilled béchamel and shape each into a small oval or cylinder (about 2 inches long) using lightly floured hands. Dredge each croqueta in all-purpose flour, shaking off the excess, then dip in beaten egg, and finally roll in breadcrumbs to coat evenly. Place on a clean baking sheet. Repeat with all the mixture.

5. 5

   Pour the sunflower oil into a pot to a depth of at least 2 inches and heat over ^[medium-high heat] to ![350°F]. Working in small batches of 4–5 at a time (do not crowd the pot), fry the croquetas for 2–3 minutes, turning once, until deep golden brown all over. Remove with a slotted spoon and drain on a paper towel-lined plate. Return the oil to temperature between batches.

6. 6

   Serve the croquetas immediately while hot and crispy. They pair beautifully with a simple aioli, a squeeze of lemon, or alongside other tapas like patatas bravas and gambas al ajillo.