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Saffron, Ham & Cheese Croquetas

With Olive Oil Béchamel

Air-fryer method adapted from “Air fryer Spanish croquetas: little oil but still just as crispy!” on PetitChef (en.petitchef.com)

Ingredients

Flavoured Base

  • 250 ml water
  • 1 small onion, finely sliced
  • 1 clove garlic, finely chopped
  • Finely chopped leftover serrano ham
  • Small pinch saffron strands
  • Salt and pepper
  • Splash of oat milk, milk, or cream

Olive Oil Roux

  • 65-70 g plain flour
  • 35 g olive oil

Optional

  • Finely grated cheese (to taste)

For Coating

  • Plain flour
  • 1-2 eggs, beaten (with a splash of milk if desired)
  • Breadcrumbs
  • Light oil spray (for air fryer basket)

Method

1. Make the Saffron-Ham Stock

In a small saucepan combine:

  • Water
  • Onion
  • Garlic
  • Serrano ham
  • Saffron
  • Salt and pepper

Add a splash of milk/cream.

Bring to a gentle boil, then reduce to a simmer until:

  • Onion is very soft
  • Flavours are infused
  • Liquid is savoury and aromatic

Keep warm on low heat.

2. Prepare the Olive Oil Roux

In a separate pan:

Add olive oil and flour.

Cook gently, stirring continuously, until:

  • The flour is cooked through
  • The mixture becomes slightly sticky

Because olive oil contains no water (unlike butter), add small amounts of water gradually if needed to loosen and help it behave like a traditional roux.

Do not brown - keep it pale.

3. Make the Béchamel

Gradually add the hot saffron-ham mixture to the roux, a little at a time, stirring constantly.

Continue adding liquid in stages until you have:

  • A very thick, smooth béchamel
  • Stiff enough to hold shape when cooled

Stir in grated cheese if using.

Cook briefly to fully thicken, then remove from heat.

4. Chill & Shape

  • Spread mixture into a shallow tray.
  • Cool completely.
  • Refrigerate until firm (at least 1-2 hours).

Shape into quenelles or small cylinders.

Refrigerate again for about 30 minutes before coating (helps prevent splitting during cooking).

Air Fryer Finish

Method adapted from PetitChef's air fryer Spanish croquetas recipe

  1. Set up breading station:

  2. Flour

  3. Beaten egg

  4. Breadcrumbs

  5. Coat each croqueta:

  6. Lightly in flour (optional but improves adhesion)

  7. Dip in egg

  8. Roll thoroughly in breadcrumbs

  9. Lightly grease the air fryer basket with oil spray.

  10. Place croquetas in a single layer with space between them.

  11. Cook at 200C (390F):

  12. 8 minutes on first side

  13. Flip
  14. Cook an additional 3 minutes

  15. Until golden and crisp

  16. Rest briefly before serving.

Notes

  • The mixture must be very firm before shaping.
  • If croquetas split during cooking, the béchamel was too loose.
  • A double breadcrumb coating gives extra crunch.
  • Serve hot - excellent with aioli or a squeeze of lemon.

Attribution

Air-fryer cooking method adapted from "Air fryer Spanish croquetas: little oil but still just as crispy!" published on PetitChef:

https://en.petitchef.com/recipes/starter/air-fryer-spanish-croquetas-little-oil-but-still-just-as-crispy-fid-1581468