Spanish Ham and Manchego Croquettes With Smoky Paprika Aioli

Imperial November 14, 2026November 14, 2026

Quick Recipe Version (TL;DR)

Yield: 24 croquettes; 8 appetizer servings of 3 croquettes each
Prep Time: 40 minutes
Cook Time: 40 minutes
Cooling and Chilling Time: 4 hours 15 minutes
Total Time: 5 hours 35 minutes

Quick Ingredients

Filling: 70 g unsalted butter, 150 g finely diced jamón serrano, 90 g all-purpose flour, 600 ml whole milk, 100 g finely grated aged Manchego, 2 tablespoons finely chopped parsley, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon black pepper.
Coating: 60 g all-purpose flour, 2 large eggs beaten with 1 tablespoon water, and 150 g fine, dry breadcrumbs.
For frying: 1.5 liters neutral oil, such as sunflower or canola.
Smoky paprika aioli: 120 g mayonnaise, 1 small finely grated garlic clove, 1 tablespoon lemon juice, and 1 teaspoon smoked sweet paprika.
To finish: 1 teaspoon chopped parsley and 1/4 teaspoon smoked sweet paprika.

Do This

1. Warm the milk. Melt the butter, cook the ham for 2 minutes, then stir in the 90 g flour and cook for 3 minutes.
2. Gradually whisk in the warm milk, then cook over medium-low heat for 8 minutes, stirring constantly, until very thick. Remove from the heat and stir in the Manchego, parsley, nutmeg, and pepper.
3. Spread in a shallow dish, cool for 15 minutes, cover the surface, and refrigerate for at least 4 hours.
4. Mix the aioli ingredients and refrigerate until serving.
5. Divide the cold filling into 24 portions and shape into short cylinders. Coat each in flour, beaten egg, and breadcrumbs.
6. Heat the oil to 350°F (175°C). Fry in 4 batches of 6 for approximately 3 minutes per batch, until deeply golden and hot inside.
7. Drain on a wire rack, rest for 2 minutes, and serve with the aioli, parsley, and a light dusting of smoked paprika.

Why You’ll Love This Recipe

A wonderful contrast of textures: A delicate, crunchy breadcrumb shell gives way to a soft, creamy béchamel center.
Big Spanish flavor: Savory cured ham, nutty aged Manchego, and smoky paprika make every bite special.
Easy to prepare ahead: Make the filling the day before, then shape and fry when you are ready to serve.
Perfect for sharing: These little croquettes fit right into a tapas spread or make an impressive appetizer on their own.

Grocery List

Produce: Fresh flat-leaf parsley, 1 small garlic clove, and 1 lemon.
Dairy: Unsalted butter, whole milk, and aged Manchego cheese.
Meat: Spanish jamón serrano, preferably in a piece that is easy to dice; thinly sliced ham also works.
Eggs: 2 large eggs.
Pantry: All-purpose flour, fine dry breadcrumbs, mayonnaise, smoked sweet paprika, ground nutmeg, black pepper, and sunflower or canola oil.

Full Ingredients

Measurement note: Weights are the most reliable choice for the filling and breading. Household equivalents below are approximate.

For the Ham and Manchego Filling

70 g unsalted butter, about 5 tablespoons
150 g jamón serrano, about 5 1/3 ounces, finely diced into pieces no larger than 1/8 inch (3 mm)
90 g all-purpose flour, about 3/4 cup
600 ml whole milk, about 2 1/2 cups
100 g aged Manchego cheese, about 3 1/2 ounces, rind removed and cheese finely grated
2 tablespoons finely chopped flat-leaf parsley, about 8 g
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper

For the Breadcrumb Coating

60 g all-purpose flour, about 1/2 cup
2 large eggs
1 tablespoon water, 15 ml
150 g fine, dry, unseasoned breadcrumbs, about 1 1/3 cups

For Frying

1.5 liters sunflower or canola oil, about 6 1/3 cups; the oil should be about 2 inches (5 cm) deep in your pot

For the Smoky Paprika Aioli

120 g mayonnaise, about 1/2 cup
1 small garlic clove, about 3 g, finely grated
1 tablespoon fresh lemon juice, 15 ml
1 teaspoon smoked sweet paprika

For Serving

1 teaspoon finely chopped flat-leaf parsley
1/4 teaspoon smoked sweet paprika, for lightly dusting the aioli

Spanish Ham and Manchego Croquettes With Smoky Paprika Aioli – Closeup

Step-by-Step Instructions

Step 1: Prepare the ingredients and warm the milk

Finely dice the ham, grate the Manchego, and chop the parsley before you begin cooking. Small pieces of ham make the croquettes easier to shape and give you a little savory flavor in every bite.

Pour the milk into a small saucepan and warm over medium-low heat for about 3 minutes, until it reaches approximately 140°F (60°C). It should be warm, not boiling. Set aside while you start the filling.

Step 2: Make a thick ham béchamel

Melt the butter in a heavy saucepan over medium heat. Add the diced ham and cook for 2 minutes, stirring frequently. Stir in the 90 g flour and cook for 3 minutes, stirring continuously, until the mixture forms a pale, thick paste. Do not let it brown.

Gradually whisk in the warm milk over about 2 minutes, adding a small splash at a time at first and whisking smooth before adding more. Reduce the heat to medium-low and cook for 8 minutes, stirring constantly with a sturdy spatula and scraping the bottom and corners of the pan.

The finished béchamel should be much thicker than a pouring sauce: it should gather into a soft mound, pull away from the sides, and leave a clear trail when you drag the spatula across the bottom. If it still flows freely, cook for another 1 to 2 minutes before continuing.

Step 3: Add the cheese and chill the filling

Remove the pan from the heat. Stir in the Manchego, 2 tablespoons parsley, nutmeg, and black pepper until the cheese melts. The ham and cheese usually provide enough salt, so no additional salt is needed.

Spread the filling in a 9-by-13-inch (23-by-33-cm) shallow dish. Let it cool at room temperature for 15 minutes, then press food-safe wrap directly against the surface to prevent a skin. Refrigerate for at least 4 hours, or overnight, until completely cold and firm enough to handle. Do not leave the filling at room temperature for more than 2 hours in total.

Step 4: Stir together the smoky paprika aioli

In a small bowl, combine the mayonnaise, grated garlic, lemon juice, and 1 teaspoon smoked sweet paprika. Stir until smooth and evenly colored. Cover and refrigerate while the filling chills; the garlic and smoky paprika will mellow into the mayonnaise. This is an easy mayonnaise-based aioli, with no raw-egg preparation required.

Step 5: Shape the croquettes

Line a baking sheet with parchment paper. Divide the cold filling into 24 equal portions, approximately 2 heaped tablespoons each. With lightly oiled hands, roll each portion into a short cylinder approximately 2 inches (5 cm) long and 1 inch (2.5 cm) thick, rounding the ends.

Place the shaped croquettes on the prepared sheet. Keep them cold as you work; if the filling becomes sticky or difficult to handle, refrigerate it for 15 minutes before continuing.

Step 6: Add the breadcrumb coating

Arrange three shallow bowls: one with the 60 g flour, one with the eggs beaten together with 1 tablespoon water, and one with the breadcrumbs. Roll each croquette gently in flour and shake off the excess. Dip it in the egg, letting any excess drip back into the bowl, then coat thoroughly with breadcrumbs.

Press the crumbs on lightly, making sure the ends and sides are fully covered with no exposed filling. Return the coated croquettes to the tray. Use one hand for the wet coating and the other for the dry ingredients to keep things tidy. Refrigerate the tray while the oil heats.

Step 7: Fry until crisp and golden

Pour the oil into a heavy, high-sided pot to a depth of approximately 2 inches (5 cm), keeping the pot no more than halfway full. Heat over medium-high heat to 350°F (175°C), checking with a frying thermometer.

Using a slotted spoon or spider, carefully lower 6 croquettes into the oil. Fry for approximately 3 minutes, turning gently as needed, until evenly deep golden and crunchy. Maintain the oil between 340°F and 355°F (170°C and 180°C). Cut open one croquette from the first batch to check that the center is hot; if needed, give the remaining croquettes another 30 seconds.

Transfer to a wire rack set over a baking sheet. Let the oil return to 350°F (175°C), then repeat with the remaining 3 batches. Avoid overcrowding, which lowers the oil temperature and can make the coating greasy or prone to splitting.

Step 8: Finish and serve

Let the croquettes rest for 2 minutes after frying; the centers will be very hot. Spoon the aioli into a small bowl and dust it with the remaining 1/4 teaspoon smoked paprika. Arrange the croquettes on a platter, scatter with 1 teaspoon chopped parsley, and serve immediately with the aioli alongside.

Pro Tips

Trust the texture, not just the clock: The hot filling must be thick enough to mound before chilling. A loose béchamel will be difficult to shape, even after a night in the refrigerator.
Chill thoroughly: Four hours is the minimum; overnight chilling makes shaping even easier. Warm filling is much more likely to burst through the coating.
Use fine breadcrumbs: They create the even, delicate crust typical of Spanish croquetas. Crush coarse crumbs before using them.
Seal every surface: Bare spots and cracks allow the creamy filling to escape into the oil. Patch any gaps with a little egg and more breadcrumbs.
Keep the oil steady: A thermometer is especially helpful here. Oil that is too cool produces greasy croquettes; oil that is too hot browns the outside before the center warms.

Variations

Jamón ibérico: Replace the Serrano ham with 150 g finely diced jamón ibérico for an especially rich, nutty version.
Spicy paprika dip: Replace 1/4 teaspoon of the aioli’s smoked sweet paprika with 1/4 teaspoon smoked hot paprika, keeping the total paprika at 1 teaspoon.
Chive finish: Replace the parsley in the filling and garnish with the same measured amounts of finely chopped chives.

Storage & Make-Ahead

Filling: Make the filling up to 2 days ahead and keep it covered in the refrigerator at 40°F (4°C) or below. Breaded, unfried croquettes can be refrigerated in a single layer for up to 24 hours; fry within 2 days of making the filling.

Freezing: Freeze breaded, unfried croquettes in a single layer until solid, then transfer to an airtight freezer container for up to 2 months. Thaw on a covered tray in the refrigerator for 12 hours before frying as directed. If the coating feels damp after thawing, gently roll in a little fresh breadcrumb coating before frying.

Leftovers: Refrigerate cooked croquettes within 2 hours and use within 3 days. Reheat on a wire rack over a baking sheet in a preheated 400°F (200°C) oven for approximately 12 minutes, until the centers reach 165°F (74°C). The exterior will crisp again, although freshly fried croquettes have the softest centers.

Aioli: Keep covered in the refrigerator for up to 3 days. Do not freeze.

Nutrition (per serving)

Estimated for 3 croquettes with one-eighth of the aioli. Values vary with the ham, mayonnaise, coating retained, and oil absorbed during frying; the estimate allows approximately 5 g absorbed frying oil per serving.