1 Review

Ham and Manchego Cheese Croquettes Recipe

Receta de Croquetas de Jamón y Queso Manchego

1 hour, 45 minutes

30 pieces

Croquetas are the quintessential tapa – bite sized finger food you can enjoy with a cold glass of beer. Crisp on the outside and creamy in the middle, croquetas are a favorite at our tapas bar. Our chef created this recipe to showcase the flavors of Serrano ham and Manchego cheese from Spain.



Nutritional Facts

Serving Size 8.1 oz/231 gr;
Calories 514;
Calories from Fat 226;
Total Fat 25.4 gr (39%);
Saturated Fat 8.7 gr (43%);
Trans Fat 0.3 gr ;
Cholesterol 115 mg (38%);
Sodium 940 mg (39%);
Total Carbohydrates 51 gr (17%);
Fiber 2 gr (10%);
Sugars 7 gr ;
Protein 19 gr (39%);
Vitamin A 9%;
Vitamin C 1%;
Calcium 22%;
Iron 19%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


In a small bowl, mix the cornstarch into ¾ cup of the milk until smooth and set aside. 


In a medium saucepan, warm the remaining milk and keep on low heat until needed. 


Heat a medium sized pot over medium-low heat, add the butter and olive oil, and sweat the onions until soft and translucent. Add jamón and lightly sauté for 1-2 minutes. 


Slowly add the flour to the pot, stirring constantly with a wooden spoon. Allow mixture to cook, stirring frequently, for about 5 minutes, until fragrant. Do not allow to brown. Add the milk in a steady stream, whisking constantly, then add the cornstarch mixture and season with the nutmeg. Mix well, reduce heat to low, and allow to cook, stirring constantly, for about 5 minutes, until the mixture is very thick. Stir in the grated cheese and mix until melted, about another minute or so. Pour onto a baking sheet with a 1-inch rim and spread out evenly.  Allow to cool at room temperature for one hour, uncovered.  


Transfer the cooled mixture to a piping bag fitted with a 1 inch round tip. Evenly cover a second sheet tray with about 1/2 -inch layer of flour.  Pipe the mixture onto the floured tray to form long sticks. You will have about 5-6 sticks when finished. Refrigerate until very firm, about 1-2 hours. 


Cut each stick into 2-3 inch logs and toss well in flour to coat all sides. In a shallow dish, beat the eggs with 2 tbsp cold water and place breadcrumbs in a wide, shallow dish.  Pat the excess flour from each croquette, roll in the egg mixture and then the breadcrumbs until well coated. Arrange on a clean tray and refrigerate until needed.  


Fill a large, shallow heavy pot or wok with 2-3 inches of oil. Heat oil to 350°F and fry the croquetas in batches, avoiding crowding, until golden brown on each side and hot and creamy within. Drain well on absorbent paper and serve warm with the alioli on the side.

Ratings and Reviews


1 Reviews

Taste just like the ones I ate in Spain. A bit involved to make from scratch, but worth the effort!

May 2017