Get your fried food fix with these crispy Deer Ham Spanish Croquettes made with a creamy béchamel filling. These Croquetas de Jamón are bursting with flavor and a great idea to serve at your next party to wow your friends and family with wild game.
You'll first need to turn that venison roast in your freezer into a cured and smoked ham using my deer ham recipe.
Everyone loves these croquettes! This Spanish snack’s addictively crunchy, deep-fried shell and rich, creamy interior are so delicious and easy to make. The salty deer ham spills out every time you take a bite.
What Is a Croquette?
Deep-fried foods are loved all across the globe. Many countries have their own version of croquettes. But what is a croquette?
Spanish croquettes consist of breaded and fried balls with different types of fillings. French croquettes are held together by potatoes, whereas Spanish croquettes (croquetas) are made with a béchamel sauce: butter, milk, and flour.
In Spain, croquettes are served as tapas: small, savory dishes to be shared and enjoyed as part of a snack spread. I spent a lot of time eating different tapas while I was in Santiago de Compostela, Spain, with students years ago. Traditional tapas include hot and cold dishes, from olives and sautéed shrimp to fried squid and chorizo. But the first time I bit into a plate of Croquetas de Jamón, I fell in love and had to replicate this delicious dish using homemade deer ham.
Deer Ham Croquettes For A Dinner Party
If you’re hosting friends for a dinner party who might be hesitant about wild game, this croquette recipe is a perfect introduction. The creamy filling and crispy exterior create a combination everyone will love. Plus, the smoked and cured deer ham brings a unique twist to a classic Spanish dish.
Whether you’re planning a dinner party, tapas night, or simply want a delicious snack, these croquettes are guaranteed to impress.
How to Make Spanish Croquettes
- Make the Béchamel Base
- Melt butter and olive oil in a large cast iron skillet over medium heat.
- Add diced onion and sauté for 2 minutes.
- Add the flour and whisk to incorporate it completely. Sauté the flour for about 2 minutes, making a roux, until it turns a light brown color and smells toasted.
- Add the Liquid
- Gradually add the Half & Half, stirring constantly to incorporate each addition until the mixture is creamy, thick, and smooth.
- Season and Mix
- Stir in the nutmeg, salt, black pepper, smoked paprika, and diced deer ham. Mix well.
- Cool the Mixture
- Remove from heat and let it cool slightly. Spread the mixture into a thin layer on a baking sheet and refrigerate until completely set (about 1 hour).
- Shape and Bread
- Place flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
- Working with about 2 tablespoons of dough at a time, shape it into small ovals.
- Roll each croquette in the flour, dip it in the beaten egg, and coat it in breadcrumbs.
- Fry to Perfection
- Heat ½ inch of vegetable or canola oil in a cast iron skillet over medium-high heat until it reaches 350°F.
- Fry the croquettes in batches, about 8 at a time, for 2 minutes on each side or until golden brown.
- Transfer to a paper towel-lined platter to cool slightly. Serve warm.
Tips For Success
- Keep Your Mixture Cold: Chilling the dough makes it easier to shape and bread the croquettes.
- Don’t Overcrowd the Pan: Frying in small batches ensures even cooking and a crispy exterior.
- Serve Immediately: These croquettes are best enjoyed fresh, while the centers are creamy and the exterior is crisp.
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
Join Our Wild Game Cooking Community
Sign up here to receive a new recipe in your email inbox every Tuesday morning!
DID YOU MAKE THIS RECIPE
If you make this Deer Ham Spanish Croquettes Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
Did you enjoy this Deer Ham Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Deer Ham Spanish Croquettes (Croquetas de Jamon)
Ingredients
Croquetas
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 1 medium onion, diced
- ¾ cup all-purpose flour
- 2 cups Half & Half
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 cups deer ham, diced
Breading for Croquetas
- 1 cup all-purpose flour
- 2 eggs, beaten + 2 Tablespoons water
- 1 cup panko bread crumbs
Instructions
- Melt butter and oil in a large cast iron skillet over medium heat.
- Add diced onion and sauté for 2 minutes
- Add the flour and whisk in to incorporate it completely. Sauté the flour for about 2 minutes, making a roux, until it begins to turn a light brown color and smells toasted.
- Add the half & half a little at a time, stirring constantly to incorporate each addition, until you have added it all. Continue stirring the mixture for a few minutes until it is creamy, thick, and smooth.
- Add the nutmeg, salt, black pepper, paprika, and diced deer ham. Mix well.
- Remove your mixture from the heat and let it cool slightly. Transfer the dough to a baking sheet and spread out to a thin layer and place in refrigerator to cool completely and set (about 1 hour).
- Place the flour in a shallow bowl. Then place the beaten eggs in a second shallow bowl. And finally, place the panko breadcrumbs in a third separate bowl.
- Working with roughly 2 Tablespoons of dough at a time, shape them into little, fat thumb-size ovals.
- Roll each croquette in the flour, coating completely.
- Next, dip each croquette, one at a time, in the beaten egg, turning to coat.
- Finally, roll them in the panko breadcrumbs, pressing to coat.
- Now you can heat ½ inch of vegetable or canola oil over med high heat in a cast iron skillet until it reaches 350 degrees F (When you drop a little flour or bread crumbs into the oil and they sizzle, the oil is ready.)
- Fry the croquettes in batches of 8 at a time, making sure not to crowd the oil, about 2 minutes on each side, until golden brown.
- Remove the croquettes from the oil and place them on a paper towel lined platter to cool slightly. Serve warm.
Leave a Reply