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Ham and cheese croquetas
Croquetas are small breaded and fried bites, very popular in Spain.
They are made from a thick base of béchamel sauce, mixed here with ham and cheese.
On the outside, it's crispy, and on the inside, it's meltingly creamy.
In Spain, they are often eaten as an aperitif or as an appetizer in tapas bars.
They are made from a thick base of béchamel sauce, mixed here with ham and cheese.
On the outside, it's crispy, and on the inside, it's meltingly creamy.
In Spain, they are often eaten as an aperitif or as an appetizer in tapas bars.
467 4/5 (1 reviews)
Last modified on: June 14th 2026
For 25 pieces, you will need:
- 1
2 slices smoked ham - 2
350 g bechamel sauce - 3
80 g grated cheese - 4
50 g flour - 5
1 egg - 6
100 g breadcrumbs - 7
Fine (or table) salt - Total weight: 690 grams
Times for this recipe
Preparation
1 hour
Cooking
35 min.
All in all
1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 4 min.
Grilled ham
Grill 2 slices smoked ham (in this case, Spanish Serrano) to taste in a small frying pan over medium heat, without fat.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 30 min.
Béchamel with cheese and grilled ham
Prepare 350 g bechamel sauce; it needs to be fairly thick, so not too much milk.
Once finished and still hot, add 80 g grated cheese, mix well to melt it, then add the chopped ham, mix again, film and chill in the fridge.
Stage 4 - ⌛ 7 min.
Place a sheet of baking paper on a baking sheet.
Line a piping bag with a 10 to 14 diameter tip, then fill it with the cold ham and cheese béchamel.
Poke out puffs, the width of the baking sheet, onto the baking paper, then place in the fridge to set aside.
Line a piping bag with a 10 to 14 diameter tip, then fill it with the cold ham and cheese béchamel.
Poke out puffs, the width of the baking sheet, onto the baking paper, then place in the fridge to set aside.
Stage 5 - ⌛ 2 min.
Cut the cold puddings into 3 to 5 cm pieces and return to the fridge.
Stage 6 - ⌛ 4 min.
Stage 7
1) Roll a cylinder of béchamel in flour, coat well and tap to remove excess flour.
Stage 8
2) Dip the cylinder into the beaten egg and coat well.
Stage 9
3) Then roll it in the breadcrumbs, which, thanks to the egg, adhere well.
Stage 10 - ⌛ 15 min.
Place the croqueta on a plate or board.
Do this for all your croquetas.
Do this for all your croquetas.
Stage 11 - ⌛ 15 min.
Frying
Heat frying oil in a pan or deep fryer to 180°C (360°F).
Fry the croquetas, in packs of 5 or 6, in the hot oil.
Stage 12 - ⌛ 15 min.
Once nicely colored, place them as you go on a sheet of paper towel on a warm plate and sprinkle with salt.
Do this for all the croquetas.
Do this for all the croquetas.
Stage 13
Serve immediately as an aperitif or starter.
Keeping: Eat immediately, but can be frozen before breading.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 13 g RDI=21 % | 36 g RDI=14 % | 24 g RDI=34 % | 246 kcal RDI=12 % | 1,032 kJ RDI=12 % |
| Per piece | 3 g RDI=6 % | 9 g RDI=4 % | 6 g RDI=9 % | 68 kcal RDI=3 % | 285 kJ RDI=3 % |
| Whole recipe | 94 g RDI=145 % | 249 g RDI=94 % | 171 g RDI=235 % | 1,700 kcal RDI=85 % | 7,121 kJ RDI=85 % |
How much will it cost?
For 25 pieces
2.70 €
Per piece
0.15 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Gratin of Jerusalem artichokes à la ComtoiseSpinach and hard-boiled egg gratinStuffed artichokes au gratinScallops au gratinCroque-monsieur potatoes See all 32 other
Grated cheese
Flour
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