Jamón croquettes with romesco sauce

Jamón croquettes with romesco sauce

Have You Eaten
Billy Law

Jamón is dry-cured ham, sliced paper thin, and is the culinary symbol of Spain. The two primary types are jamón serrano, which is the more common cured ham from white pigs, and jamón Ibérico, from Iberian black pigs, which has a better quality and richer flavour. These jamón croquettes are easy to make, but if you‘re entertaining, it‘s best to make the romesco sauce and have the croquettes rolled out the day before, then all you have to do is deep-fry them.


Quantity Ingredient
80g butter
1/2 brown onion, finely diced
75g plain flour
500ml full-cream milk
100g jamón, finely diced
1/2 teaspoon salt
60g grated mozzarella cheese
75g plain flour, extra, for dusting
1 egg, lightly beaten
120g panko crumbs
vegetable oil, for deep-frying
sea salt
Romesco sauce


  1. Melt the butter in a saucepan over low–medium heat, then add the onion and sauté for 2 minutes until soft and translucent. Add the flour and cook for 1 minute, stirring constantly to make sure there are no lumps.
  2. Pour in the milk, a little at a time, making sure each addition of milk is incorporated into the flour before adding more. Continue to cook over low heat, stirring constantly and scraping the bottom of the pan to prevent the mixture from burning, until it thickens to the consistency of mashed potato.
  3. Turn off the heat and transfer to a bowl. Mix in the jamón and salt. Cool slightly, then cover with plastic wrap and refrigerate overnight.
  4. With floured hands, take 1 heaped spoonful of mixture and roll it into a ball. Poke your index finger into the centre of the ball to make a dent. Fill with some mozzarella cheese, pinch to seal the cheese inside, then roll it back into a ball. Repeat with the rest of the mixture.
  5. Prepare 3 separate trays of flour, beaten egg and panko crumbs. Working in batches of 5 balls, place them in the tray with the flour, shake the tray and let them roll around until well coated. Repeat the process with the tray of beaten egg, and then finally roll the balls in the tray of panko crumbs. Use a fork to transfer the balls from tray to tray if necessary.
  6. Pour the vegetable oil into a large saucepan until about one-third full, then heat the oil to 160°C over medium heat. Use a kitchen thermometer to test if the oil is hot enough, or, alternatively, drop a cube of bread into the oil — it should turn golden brown within 30 seconds. It is important that the oil is at the correct temperature; if it is too hot, the croquettes will explode.
  7. Deep-fry the croquettes in small batches for 2–3 minutes, or until golden brown. Drain on paper towel, sprinkle with sea salt and serve hot with the romesco sauce.
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