Iberian ham cross – Arzábal – 55000 Recipes. Passion for food


Iberian ham croquet – Arzabal

Arzábal finalist of the first edition of Joselito Iberico Ham Croquettes International Championship during Madrid Fusion 2015


  • Flour
  • Nutmeg
  • Pepper
  • Sol
  • Bread a little
  • Liquid egg
  • Ultzama sheep’s milk
  • Minced Iberian ham
  • Onions
  • Butter
  • Virgin olive oil


  1. We make traditional béchamel, with the only difference being that we stew the ham and onion in the butter before adding the flour. Add the boiling milk and work the dough 4h or 4.30h on low heat until the dough reaches the desired point.
  2. Season and adjust and allow to cool. Boleamos and breaded.


  1. Fry in virgin olive oil, at about 190 °, for about 2-3 minutes.
  2. Ready to eat.


Thanks for reading.
David from 55000 Recipes