Croquettes with Serrano Ham and Manchego Cheese

Name: Croquettes with Serrano Ham and Manchego Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1/4 cup finely chopped onion; Coarse salt and freshly ground pepper; 7 tablespoons all-purpose flour, plus more for shaping; 3/4 cup whole milk; 6 tablespoons finely chopped serrano ham; 1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces); 3 large eggs; 1 1/2 cups fresh bread crumbs; Vegetable oil, for frying; Fresh flat-leaf parsley sprigs, for garnish

Servings: persons

2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup finely chopped onion
Coarse salt and freshly ground pepper
7 tablespoons all-purpose flour, plus more for shaping
3/4 cup whole milk
6 tablespoons finely chopped serrano ham
1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)
3 large eggs
1 1/2 cups fresh bread crumbs
Vegetable oil, for frying
Fresh flat-leaf parsley sprigs, for garnish

1
Heat the butter and oil in a medium saucepan over medium heat until the butter has melted.
2
Add the onion; season with salt and pepper.
3
Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
4
Add the flour; cook, stirring, 1 minute.
5
Whisk in the milk, and cook, whisking, 3 minutes.
6
Whisk in the ham and 1/3 cup cheese.
7
Season with salt and pepper as desired.
8
Spread the mixture onto a baking sheet, and let cool completely.
9
The mixture can be refrigerated in an airtight container up to 2 days.
10
Whisk together the eggs in a shallow dish.
11
Stir together the bread crumbs and remaining 1/4 cup cheese in another shallow dish.
12
Scoop tablespoons of the cooled mixture, and shape with floured hands into 2-inch ovals.
13
Working with 1 oval at a time, coat in the beaten egg, then in the bread crumb mixture.
14
Transfer to a parchment-lined baking sheet.
15
Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375F on a deep-fry thermometer.
16
Working in batches to avoid crowding, fry the croquettes, flipping once, until dark golden brown, 1 to 2 minutes total.
17
Using a slotted spoon, transfer to paper towels to drain.
18
(Adjust the heat between batches as needed to keep oil at a steady temperature.)
19
Serve warm, garnished with parsley sprigs.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons olive oil, 1/4 cup finely chopped onion, Coarse salt and freshly ground pepper, and more.

Yes, Croquettes with Serrano Ham and Manchego Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!