Few bites are as comforting and indulgent as a perfectly made Serrano ham croquette. With their golden, crispy exterior and creamy béchamel interior studded with savory ham, it’s no wonder these Spanish-inspired delights have earned their place on tapas menus around the world. They’re small enough to enjoy in just a few bites yet are packed with flavor, making them the perfect choice for an appetizer, snack, or party platter.
At Barsecco, serrano ham croquettes are given a special upgrade and are served with spicy sriracha aioli and homemade mixed berry preserves. This combination of savory, spicy, and sweet makes every bite an adventure. Today, we’ll explore their origins, how to make them at home, and why these sauces take them to another level.
A bite of spanish culinary history
Croquetas are a beloved staple of Spanish cuisine, appearing in tapas bars from Madrid to Barcelona. Although there are variations with chicken, fish, or vegetables, Serrano ham remains a popular filling thanks to its rich, nutty, slightly salty flavor. The magic of a croquette lies in the contrast of a crunchy breadcrumb exterior giving way to a creamy interior that melts in your mouth.
Serrano ham, a dry-cured Spanish delicacy made from white pigs, is aged for months to develop its signature depth of flavor. When folded into a béchamel base, it creates a luxurious filling that’s both satisfying and refined.
Why serrano ham shines in croquettes
The appeal of Serrano ham croquettes isn’t just in their crispy exterior; it’s also in the way the ham infuses the creamy filling with complexity. The saltiness and umami qualities of serrano ham balance the richness of the béchamel, and its firm texture provides just enough bite within the softness. The end result is indulgent yet light, making it hard to stop at just one.
Ingredients you’ll need for serrano ham croquettes
Gather these ingredients to recreate the magic of Serrano ham croquettes at home:
For the croquettes:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk (warm)
- ½ small onion or shallot, finely chopped (optional)
- ¾ cup serrano ham, finely chopped
- Pinch of ground nutmeg
- Salt and pepper, to taste
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
For the sauces:
- Sriracha aioli (mayonnaise mixed with sriracha to taste)
- Mixed berry preserves (homemade or store-bought)
Step-by-step guide: how to make serrano ham croquettes
- Make the béchamel base. Melt the butter in a medium saucepan over medium heat. For a deeper flavor, sauté the onion until soft and translucent before adding the flour. Stir in the flour and cook for one to two minutes to remove the raw taste.
- Add the milk. Gradually whisk in the warm milk, making sure there are no lumps. Continue stirring until the mixture thickens into a smooth, creamy sauce.
- Season it and add the ham. Then add nutmeg, salt, and pepper. Fold in the finely chopped Serrano ham and mix well.
- Chill the mixture. Transfer it to a shallow dish. Cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate it for at least two hours or until it is firm enough to shape.
- Shape the croquettes. Scoop out small portions of the chilled mixture and roll them into logs or balls.
- Bread the croquettes: Dip each one into beaten egg, then roll it in breadcrumbs until it is evenly coated.
- Fry until golden brown. In a skillet, heat the oil to 350°F (175°C). Fry the croquettes in batches until golden brown on all sides, about 2–3 minutes per batch. Drain them on paper towels.
Barsecco’s flavor upgrade: sriracha aioli & berry preserves
Serrano ham croquettes are irresistible on their own, but Barsecco takes them to the next level by serving them with two contrasting sauces. Book your table here.
The sriracha aioli provides a creamy heat that cuts through the richness of the filling. The blend of garlic, chili, and mayonnaise offers just enough spice to awaken the palate without overpowering the delicate ham.
House-made mixed berry preserves provide the perfect counterpoint. Their sweet, tangy flavor balances the savory notes of the ham, and the natural acidity of the fruit refreshes the palate between bites. Together, these dips create a layered experience of spicy, sweet, salty, and creamy flavors.
Serving suggestions
For a true tapas-style experience, arrange the croquettes on a wooden board or small plates with small bowls of sriracha aioli and berry preserves for dipping. Serve them fresh and hot so that the exterior stays perfectly crisp while the filling remains luxuriously smooth.
To impress guests, garnish the platter with microgreens, parsley sprigs, or a dusting of smoked paprika. A chilled glass of dry white wine or sparkling cava pairs beautifully with their rich yet delicate flavors.
Tips and variations
- For extra creaminess, cheese lovers can add grated Manchego or another firm cheese to the béchamel.
- For a lighter alternative, simply brush the croquettes with oil and bake them at 400°F (200°C) until golden.
- They are make-ahead friendly. Shape and bread the croquettes ahead of time, then freeze them in a single layer. Fry them straight from frozen, adding an extra minute to the cooking time.
- Creative fillings: While Serrano ham is a classic, you can swap it for other cured meats, roasted vegetables, or seafood to create different flavor profiles.
A classic with a creative touch
Serrano ham croquettes are the perfect blend of tradition and creativity. While their roots lie in Spanish culinary heritage, small details like Barsecco’s pairing of sriracha aioli and mixed berry preserves show how a familiar favorite can be transformed into something memorable.
Whether enjoyed at a lively brunch, as part of a tapas spread, or made at home for friends, these golden bites never fail to impress. With their crispy exterior, creamy center, and flavorful accompaniments, they prove that the best dishes balance comfort with innovation.