Air Fryer Croqueta de Jamón y Queso
Golden, crispy Spanish croquettes filled with jamón ibérico, creamy Manchego cheese, and velvety béchamel sauce. These traditionally fried treats are made lighter and easier in the air fryer while keeping their signature crunch and tender, savory center. Serve warm with Spanish mustard or a simple aioli for dipping.
- Prep
- 30 min
- Cook
- 15 min
- Wait
- 2 hr
- Total
- 2 hr 45 min
- Makes
- 12 croquettes (3 per serving)
Steps
Before you start
- Chill the béchamel for at least 2 hours (or overnight) so it's firm enough to shape.
- Have all equipment ready before you begin shaping, as the mixture firms up quickly.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
Make the béchamel
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and stir constantly for 1–2 minutes until it turns light blonde; do not let it brown.
- This is your roux.
- Gradually pour in the warm milk, stirring constantly to avoid lumps.
- Continue stirring until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes.
- The sauce should be very thick but still pourable.
- Season with salt, white pepper, and nutmeg to taste.
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Ready when: Sauce coats the back of a wooden spoon; no lumps remain
Tip: Warm milk prevents lumps from forming. Stir constantly to avoid a grainy texture.
Cool and chill the béchamel
- Pour the béchamel onto a baking sheet lined with parchment paper, spreading it into a thin, even layer about ½ inch thick.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
- Transfer to the refrigerator and chill for at least 2 hours, or overnight, until it is completely firm and cold.
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Ready when: Béchamel is very firm and holds its shape when cut
Tip: A thin layer chills faster than a thick mass. Do not skip this step; warm béchamel cannot be shaped.
Fold in ham and cheese
- Remove the chilled béchamel from the refrigerator.
- Cut it into rough chunks and transfer to a clean bowl.
- Gently fold in the diced jamón and diced Manchego cheese using a rubber spatula or wooden spoon until evenly distributed.
- Work quickly so the mixture stays cold.
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Ready when: Ham and cheese are evenly distributed throughout
Tip: Keep everything as cold as possible. If the mixture becomes soft, refrigerate it for 15 minutes before proceeding.
Shape the croquettes
- Set up a work surface with the cold béchamel mixture, a small bowl of ice water, and two forks.
- Working with a small portion of the mixture (about 2 tablespoons / 30 ml), use two forks to manipulate it into a compact cylinder roughly 2½ inches (6 cm) long and 1 inch (2.5 cm) in diameter.
- If the mixture becomes too warm and sticky, chill it again for 10 minutes.
- Place each shaped croquette on a parchment-lined baking sheet as you work.
- You should have 12 croquettes.
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Ready when: All 12 croquettes are shaped and resting on parchment
Tip: Two forks create the classic torpedolike shape. Keep your hands cool by dipping your forks in ice water between shapes.
Set up the breading station
- Arrange three shallow bowls in a row.
- In the first bowl, place the ½ cup (60 g) all-purpose flour.
- In the second bowl, place the beaten eggs.
- In the third bowl, place the panko breadcrumbs.
- This is your breading assembly line.
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Ready when: All three bowls are arranged and filled
Tip: Setting up ahead of time prevents the croquettes from warming up while you're searching for ingredients.
Bread the croquettes
- Working with one croquette at a time, roll it in the flour, shaking off excess.
- Then dip it into the beaten egg, coating thoroughly.
- Finally, roll it in the panko breadcrumbs, pressing gently so they adhere.
- Lay the breaded croquette on a clean parchment-lined baking sheet.
- Repeat until all 12 croquettes are breaded.
- Arrange them so they do not touch.
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Ready when: All 12 croquettes are completely breaded and arranged separately
Tip: Press the breadcrumbs firmly but gently so they stick to the egg wash and create a durable crust.
Spray and air fry the croquettesOven 375°F / 190°C
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Lightly spray both sides of each breaded croquette with cooking spray.
- Working in batches if necessary, arrange the croquettes in a single layer in the air fryer basket, leaving a little space between each one.
- Air fry at 375°F (190°C) for 12–15 minutes, shaking the basket halfway through the cooking time, until the croquettes are deep golden brown and crispy on all sides.
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Ready when: Croquettes are deep golden brown on all sides; exterior is crispy to the touch
Tip: Spray the croquettes, not the air fryer basket, to prevent sticking. Do not overcrowd; air needs to circulate.
Rest and serve
- Transfer the hot croquettes to a serving platter or wire rack.
- Let them rest for 2–3 minutes so the interior sets slightly and becomes less likely to burst when bitten.
- Serve warm with Spanish mustard, aioli, or romesco sauce for dipping.
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Ready when: Croquettes are still steaming and the exterior is fully set
Tip: A short rest prevents burned mouths and allows the inside to firm up enough to hold its shape when cut.
Good to know
Tips
- Do not skip the chilling step. Firm, cold béchamel is essential for shaping; warm béchamel will be impossible to handle and will leak during air frying.
- The air fryer produces less splatter than traditional deep frying, but the croquettes are still very hot inside. Use tongs or a fork to handle them right after cooking.
- For a classic Spanish presentation, serve at room temperature as part of a tapas spread, or serve hot as an appetizer with a simple aioli made from mayonnaise and minced garlic.
- If you don't have an air fryer, you can bake these at 400°F (200°C) for 18–20 minutes on a parchment-lined baking sheet, but the crust will be less crispy. Traditional deep frying at 350°F (175°C) yields the most authentic result.
Make ahead
Prepare the béchamel, chill, and fold in ham and cheese up to 1 day ahead. Keep the unfilled mixture refrigerated. You can also shape and bread the croquettes up to 4 hours ahead and refrigerate them on a parchment-lined baking sheet, covered. Air fry from cold (add 2–3 minutes to cooking time if starting from the refrigerator).
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 325°F (160°C) for 6–8 minutes until warmed through and crispy again. Do not microwave, as it will make them soggy. Uncooked breaded croquettes freeze well for up to 2 months; air fry from frozen at 375°F (190°C) for 18–20 minutes.
Substitutions
- Manchego cheese, finely diced → Gruyère or Spanish Idiazabal cheese. Use a hard, nutty cheese with good melting properties. Manchego is traditional, but these alternatives provide similar flavor and texture.
- jamón ibérico or jamón serrano, finely diced → Prosciutto di Parma or high-quality deli ham. Jamón ibérico is ideal but expensive; any aged, flavorful ham works. Avoid low-quality deli ham, which lacks depth.
- panko breadcrumbs → Fine dry breadcrumbs or crushed Spanish stale bread. Panko creates the crispest exterior, but fine breadcrumbs work. Japanese panko is now widely available.
- whole milk, warmed → Half-and-half or whole milk with 1 tablespoon butter added. Whole milk is traditional. Half-and-half creates a richer filling but may need slightly less to avoid excessive creaminess.
