Croquetas de jamon
Photo: deramaenrama · CC BY 2.0

History

Spanish croquetas evolved from French croquettes brought to Madrid courts in the 19th century; Spanish cooks deepened the bechamel and folded in ham, the bones from which give a long-simmered stock. Javier Bonet's Sala de Despiece in Chamberi (originally on Ponzano, moved to Alonso Cano in 2024) helped redefine the modern small-batch Madrid tapa; older tabernas at Casa Mariano, La Tape and dozens of vermuterias serve the canonical bar croqueta daily.

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Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 24Hands-on 45 minTotal 10 hrDifficulty Intermediate

Ingredients

  • 150g diced jamón ibérico (or serrano), with its trimmings and a small bone if available
  • 1 small onion, finely chopped
  • 120g unsalted butter
  • 120g plain flour
  • 1 litre whole milk, warmed
  • Half teaspoon freshly grated nutmeg
  • White pepper
  • Sea salt only if needed (the ham carries enough)
  • For coating: 150g plain flour, 3 large eggs beaten, 200g fine breadcrumbs (panko works)
  • 1 litre neutral oil, for deep-frying
  • Lemon wedges (optional)

Method

  1. Warm the milk in a saucepan with the ham bone (if you have one) and any trimmings; infuse 20 minutes off the heat. Strain.
  2. Melt the butter in a wide heavy pan over medium-low heat. Soften the onion 10 minutes until translucent and sweet, never coloured.
  3. Add the diced jamón and cook 2 minutes more.
  4. Tip in the flour. Whisk and cook the roux 4 minutes; it should look pale gold and smell biscuit-y.
  5. Pour in the warm infused milk in three additions, whisking hard between each, until the bechamel is smooth and thick.
  6. Reduce to low heat. Cook 25 to 30 minutes, stirring constantly with a wooden spoon, until the bechamel pulls cleanly from the sides of the pan and looks glossy.
  7. Season with nutmeg, white pepper and salt (taste first).
  8. Spread into an oiled shallow tin in a 2cm layer. Cover the surface with cling film pressed flat to stop a skin forming. Refrigerate at least 8 hours, ideally overnight.
  9. Cut the cold bechamel into cylinders 5cm long. Roll each lightly into a smooth cylinder shape.
  10. Coat each croqueta in flour, then beaten egg, then breadcrumbs; for a thicker shell, repeat the egg and breadcrumb step.
  11. Heat the oil to 180C. Fry the croquetas in batches of 4 to 6, turning often, for 90 seconds to 2 minutes until deep gold.
  12. Drain on a rack and serve hot. The bechamel inside should be liquid enough to flow on the first bite.

Tip from the editors. The bechamel must cook long enough that it pulls cleanly from the pan; a short cook leaves the croqueta gluey inside. The defining cue is a glossy mass that holds the shape of the spoon for 2 seconds.

Where to eat croquetas de jamon

Croquetas de jamon in Madrid

Sala de Despiece ★ 4.4

€€ SpanishChamberi

Sala de Despiece in Madrid's Chamberi runs the room like a butcher's counter: stainless steel benches, white tiles and the meat carved in front of you.

OrderThe lomo en manteca (pork loin in lard) and the bone marrow roasted with capers. Glass of Mencia by the glass.

TipWalk-in only; arrive before 13:30 for lunch or 20:30 for dinner. The bar stools are the seats locals want.

Directions

La Tape ★ 4.2

€€€ Cocktail barWine barChamberi

La Tape on Calle San Bernardo in Madrid is the wine-bar-and-tapas room since 2015, with 80 by-the-glass references, a focused daily-changing tapas pizarra.

DrinkBy-the-glass wines

FoodTapas, small plates

TipWalk-in. Closed Sundays. The corner terrace seats 14; the inside bar is the standing-room scene.

Directions

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Croquetas de jamon in Miami

Islas Canarias Restaurant ★ 4.8

$$ Brunch

Islas Canarias in West Miami past Tamiami is a family Cuban diner that has hosted ham croquetas since 1977, defended as the city's reference by Miamians.

Why locals goOut in West Miami past Tamiami, this family Cuban diner has hosted ham croquetas since 1977 that ninety-five percent of Miamians defend as the city's reference.

TipOrder the croquetas by the dozen. The full breakfast plate with palomilla and platanos goes for around fifteen dollars.

Directions

Ariete ★ 4.8

$$ $24-42BrunchCuban-American brunch with biscuits and bone marrow

Ariete in Coconut Grove is Michael Beltran's Michelin-starred Cuban-American room on Main Highway, with a Saturday and Sunday brunch that runs the kitchen.

OrderBeltran's biscuits with whipped lardo and the omelette of the day

TipBook three weeks out. The bar takes walk-ups at 11am sharp; the dining room is full by 12:15.

Directions

Chug's Diner ★ 4.2

$$ $14-22BrunchCuban-American diner brunch

Chug's Diner in Coconut Grove is Michael Beltran's Cuban-American counter at 3444 Main Highway, the 2025 Bib Gourmand pick for breakfast plates and weekend.

OrderPan con bistec breakfast with eggs and crispy potatoes

TipMornings before 10am beat the queue. Order the pan con bistec breakfast and a cortadito.

Directions

Versailles ★ 4.5

$$ CaribbeanUntil Mon-Thu 00:00, Fri-Sat 01:00, Sun 00:00

Versailles in Miami is the 1971 Cuban institution at 3555 SW 8th Street, open until midnight every night and 1am on weekends with the ventanita pouring.

TryCuban full plates and ventanita cafecito

TipWeekend 1am closing on the dining room; the ventanita stays open later. Order vaca frita and a cortadito.

Directions

Vicky Bakery ★ 4.3

$ Street food

Vicky Bakery in Miami is the family-owned Cuban panaderia chain founded 1972, with Miami Lakes at 13925 NW 67th Avenue pouring pastelitos and cafecito.

TryPastelitos and cafecito

TipGuayaba con queso is the classic; the croquetas restock through the day. Goldbelly ships nationwide.

Directions

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