Spanish Jamón Croquetas with Chimichurri Dip | Chimmi & Co
Jamón just means ham in Spanish, and these are the classic Spanish tapas bar staple: crispy on the outside, silky and rich on the inside, the kind of thing you order and immediately regret not ordering more of.
Did you know croquetas aren't quite the same thing as French croquettes? The French version is built on a potato base. The Spanish version is built on béchamel, which is what gives it that rich, creamy centre instead of a firmer, more potato-like bite.
Croquetas are usually served with a simple aioli, maybe a squeeze of lemon. We wanted to put our own spin on that tradition, so we swapped the aioli for our Original Chimichurri. The sharp, herby, garlicky hit cuts straight through the richness of the béchamel, and it's not as much of a stretch as it sounds either. Spain and Argentina share more kitchen history than people realise.
Here's how to make a proper batch at home, plus the dip that gives them a bit of a twist.
What You'll Need
For the croquetas (makes about 20):
60g butter
60g plain flour
500ml whole milk, warmed
150g cooked jamón or ham, finely chopped
1 small onion, finely diced
1 garlic clove, minced
Pinch of nutmeg
Salt and pepper
2 eggs, beaten
150g breadcrumbs (panko works well for extra crunch)
Oil for frying
For the chimichurri dip:
1 jar Chimmi & Co Original Chimichurri
A squeeze of lemon juice
Optional: a spoon of Greek yoghurt or sour cream if you want it a bit creamier, though it's excellent straight from the jar too
🎥 Watch this Youtube Shorts on this Spanish Jamon Croquetas
Method
1. Making the béchamel.
Melt the butter in a saucepan over medium heat. Add the onion and garlic, cook until soft, about 4 minutes. Stir in the flour and cook for another minute to get rid of the raw flour taste. Gradually add the warm milk, whisking constantly, until you've got a thick, smooth paste. This takes patience, don't rush the milk in all at once or you'll end up with lumps.
2. Add the filling.
Stir through the chopped jamón, nutmeg, salt, and pepper. Keep cooking and stirring for another few minutes until the mixture is very thick and starts pulling away from the sides of the pan. It should be much firmer than a normal béchamel.
3. Chill it.
Tip the mixture into a shallow dish, cover, and refrigerate for at least 2 hours, ideally overnight. This step matters. A warm or soft mixture will not hold its shape and will fall apart in the fryer.
4. Shape and coat.
Once firm, roll into small cylinders or balls, about a tablespoon each. Dip each one in beaten egg, then roll in breadcrumbs. For extra crunch, double-coat: egg, crumb, egg, crumb again.
5. Fry.
Heat oil to 180°C. Fry the croquetas in small batches for 2 to 3 minutes, until deep golden and crisp. Don't crowd the pan, the temperature will drop and they'll turn greasy instead of crisp. Drain on paper towel.
6. Serve hot, with the chimichurri dip on the side.
Straight from the jar is genuinely all it needs. If you want to stretch it further or mellow the sharpness slightly, fold in a spoon of yoghurt or sour cream.
Why This Pairing Works
Béchamel-based croquetas are rich and a bit heavy, in the best way. Traditional dips like aioli lean into that richness rather than cutting it. Chimichurri does the opposite. The vinegar, garlic, and fresh herbs slice through the fat and reset your palate between bites, so you actually want the next one instead of feeling full after three.
It's also just a good excuse to have a jar of Chimmi & Co on hand for more than steak night.
Notes
These freeze well uncooked. Shape and coat them, then freeze on a tray before transferring to a bag. Fry from frozen, adding an extra minute or two to the cooking time.
Swap the jamón for mushroom, chicken, or leftover roast for different fillings, the chimichurri works with all of them.
