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Croquetas de Jamon Serrano
Mild Tasty Croquettes Found at Tapas Bars!
2 eggs, beate with a little water
4 Tbls. flour
a pinch of La Chinata bittersweet paprika
3 Tbls. Romulo olive oil
salt and pepper
1 cup of milk
1/2 lb. Redondo Iglesias jamon serrano, diced
1/2 onion, minced
2 cups bread crumbs
Romulo olive oil for frying


Often served as tapas, croquetas are a favorite throughout Spain. I use jamon serrano in almost all my food now, and it is particularly tasty in these hot tapas.

1. Heat the oil in a pan and saute minced onions until transparent.

2. Stir in the flour and cook it briefly, then whisk in the milk.

3. Cook, stirrig constantly, until the sauce thickens.

4. Season with salt, pepper, and paprika.

5. Stir in the jamon and spread the mixture into a dish. Refrigerate until solid.

6. Place the beaten eggs in oe dish, the bread crumbs in another.

7. With moistened hands, form the chilled mixture into balls or cylinders.

8. Dip each croqueta first in bread crumbs, then in beate egg, then in bread crumbs again, taking care that they are well-covered.

9. Allow to cool for 30 minutes.

10. Heat oil in a deep fryer and fry the croquetas, a few at a time, until golden - about 3 minutes.

Serve hot with other tapas. Also, perfect with your favorite beer.

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Preparation Time: Serves:
Recipe Origin: Spain
Submitted by:
Donald B. Harris

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