Croquetas de jamón recipe: the béchamel that does not burst

This croquetas de jamón recipe follows the method that wins Spain's contests: milk infused with ham, a béchamel cooked for 20 minutes and 12 hours of cold before frying at 180 °C.

The reference is Alejandro Cano of Salino, in Madrid, winner of the twelfth Best Ibérico Ham Croquette Championship at Madrid Fusión in January 2026. Vinetur reports that he infuses fresh milk with ham bone the day before; Time Out adds a thin panko crust and sunflower oil at 180 °C. The dish belongs on any list of what to eat in Madrid.

The quantities are the house's own, with less flour than the 2020 winning recipe from the restaurant Iván Cerdeño, published by ¡Hola!, and no gelatine.

A croqueta is a béchamel given enough time twice: on the stove and in the fridge.

Ingredients

• 1 litre fresh whole milk
• 1 piece of ham bone (about 200 g) or 60 g ham trimmings
• 90 g unsalted butter
• 110 g plain flour
• 150 g jamón ibérico or serrano, finely diced
• Grated nutmeg and salt
• 3 eggs, beaten
• 200 g fine breadcrumbs or panko
• 1 litre sunflower oil

Method

1. Heat the milk with the ham bone to about 80 °C, without boiling. Cover, leave for 1 hour off the heat, strain and skim the fat: the flavour passes into the milk.
2. Melt the butter over a low heat, add the flour and stir for 4 minutes without colouring, so the roux loses its raw flour taste.
3. Whisk in the warm milk in three additions: warm milk on a hot roux forms no lumps.
4. Cook over a low heat for 20 minutes, stirring, until the béchamel comes away from the sides. This drives off water, and excess water is what bursts a croqueta.
5. Stir in the ham and a little nutmeg and cook for 2 minutes. Taste before salting: the ham is already salty.
6. Spread in a tray 2 cm deep, press cling film onto the surface and chill at 4 °C for at least 12 hours, until firm enough to shape.
7. Shape 30 g portions, dip in egg and coat in crumbs, leaving no bare patch. Chill for 30 minutes so the coating sets.
8. Fry five or six at a time in oil at 180 °C for about 2 minutes and drain on a rack. Cooler oil soaks in and opens the crust.

Which ham to use and what to pour

Ibérico gives more aroma because its fat melts into the béchamel; a good serrano works and costs less. Serve the croquetas hot with a cold fino or manzanilla sherry.

Croquetas de jamón recipe: questions and answers

Why do croquetas burst when frying? The causes are a béchamel that is too wet, a gap in the coating or oil below 170 °C.

Can you freeze croquetas de jamón? Yes, breaded and raw. Freeze them apart on a tray, then fry from frozen at 170 °C for 3 to 4 minutes.

Can you make them in an air fryer or the oven? Yes, with a drier crust: brush with oil and cook at 200 °C for 8 to 10 minutes.