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Receta de Croquetas de Jamón y Queso Manchego - Ham and Manchego Cheese Croquettes Recipe

La Tienda Kitchens

  • 1 hour 45 minutes
  • 30 pieces
Ham and Manchego Cheese Croquettes Recipe
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.
Rated 5 Stars


  • 4tablespoons olive oil
  • 4tablespoons butter
  • 1quart milk
  • 2cups flour
  • 1/4cup cornstarch
  • 9ounces Jamón Serrano, diced
  • 1onion, diced
  • 1/8teaspoon nutmeg
  • 1/2cup Manchego cheese, grated
  • 1teaspoon salt
  • 4eggs
  • 3cups breadcrumbs
  • 2cups flour
  • Pastry bag
  • 1-2quarts frying oil
  • Alioli sauce
Chef View



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


Prepare a baking sheet tray with at least a one inch edge.  A cookie sheet works well. 


In a saucepan, warm the milk and set aside or keep on low heat until needed.


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


Add the flour to the pot and mix to form a roux. Pour the milk slowly and mix with a whisk. Add the nutmeg and add the cornstarch mixture. Mix well and cook over low heat for 5 minutes.  Add cheese and mix until melted another minute or so. Then pour onto the baking sheet tray and spread it out evenly.  Let cool for one hour, uncovered. 


Fill a pastry bag with the cooled mixture and cut off the tip of the bag to make a 1 inch hole. Prepare your second sheet tray with about 1/2 inch layer of flour.  Pipe a long tube of mixture onto the tray and continue until you have piped all of the mixture onto the tray and you have about 5-6 tubes.


Cut into 2-3 inch logs and dredge well in flour on all sides. In a shallow dish, beat the eggs with a little water and spread breadcrumbs onto a sheet tray or shallow dish.  Dredge each croquette in the egg mixture, then the breadcrumbs and place on a clean tray. 


Fill a heavy pot with enough frying oil to be 2-3 inches deep. Heat to 350 F and fry in batches until golden brown on each side. Serve warm with sauce.

Reviews (1)

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May 2017

Rated 5 Stars

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

The Best of Spain