With their savory creamy filling and a crunchy fried crust, these Ham Croquettes make for an irresistible appetizer.
There’s a restaurant in downtown Milwaukee my wife and I randomly discovered on date night called Cubanitas. I love it when that happens, because most of my favorite food experiences are never planned. This was no exception. The last amazing Cuban I had was in New York years ago, so finding this place felt like a foodie miracle.
You’re probably wondering why I’m bringing up a Cuban restaurant for a recipe that sounds so French. Because it’s at Cubanitas where I tried my first croquetas de jamón, a.k.a. ham croquettes. And it was love at first bite.
Maybe it’s the Midwesterner in me, but I’m a sucker for all things fried, and when you add ham to the equation, you know it’s going to be good. Despite how involved this recipe looks, ham croquettes involve mostly chopping and mixing, and they’re prepped in well under an hour. Serve them as an appetizer, at your next tapas night, or heck, as the main meal. There’s no wrong way to enjoy these fried beauties.
Ham croquettes feature a creamy, savory ham filling that’s upstaged only by the crispy shell. Traditional croquettes typically use breadcrumbs, but I like the salty crunch of saltine crackers. I know. So American.
Are these rich? Yeah, but they certainly don’t taste heavy. You’ll be surprised how easy it is to down three of these in one sitting. I’ll let you decide whether that’s a good thing (it is).
Don’t skip the chilling
I’m not the most patient cook, and the first time I tried frying up ham croquettes, I made a rookie mistake. I didn’t let the filling chill. Long story short, it was a nightmare forming the croquettes, which ended up all flat and misshapen. It was a pasty, sticky mess.
Basically, the filling is like a paste, so it stays soft well after you make it. Letting it cool and then chilling it for at least four hours firms it up, making it easier to scoop and shape into little logs. This also ensures they hold their shape well when fried. It’s an important step, so don’t try to save time here!
How do I store leftovers?
Refrigerate your croquettes in an airtight container for up to 3 days. You can also store them in the freezer using a resealable bag or container. However, I recommend letting the croquettes freeze on a sheet pan for 1 hour first to prevent sticking.
Croquettes reheat really well in my air fryer, so if you own one, that’s your best bet. Otherwise, your oven works as well. Either way, set the temp to 350°F and give them about 8 to 12 minutes.
Serving suggestions
For me, croquettes aren’t complete without a dip. Me? I go the creamy-garlicky route with an Aioli or Garlic Mayo. For a zesty twist, try this Lemon Aioli. Considering how rich croquettes are, I like to add something bright on the side, like a Vinegar Coleslaw. A simple Spring Salad is a refreshing contrast as well, along with a cup of Roasted Tomato Soup for a complete meal.
Ingredients
- 3 tablespoons unsalted butter
- 1/2 small onion finely chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- Black pepper to taste
- 3/4 cup all-purpose flour
- 1 cup milk
- 1 teaspoon fresh parsley finely chopped
- 8 ounces ham finely diced
- 3 eggs beaten
- 1 sleeve saltine crackers processed into fine crumbs
- Oil for frying, enough to fill a pan about 1 1/2 inches deep
Instructions
- Heat the butter in a large skillet over medium heat. Add the chopped onion and minced garlic with salt and pepper, then sauté until they are soft and fragrant, about 3 minutes.
- Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until a thick paste forms. Add the fresh parsley and diced ham and mix until well combined.
- Remove from heat and transfer to a baking pan, smoothing the mixture out evenly. Let the mixture cool for 10 minutes. Cover the pan with plastic wrap and place it in the fridge for at least 4 hours, preferably overnight.
- Once the filling has been chilled, shape it into small balls or logs (roughly 1 tablespoon in size).
- Prepare a breading station by placing the beaten eggs in one bowl and the finely crushed saltine crackers in a shallow dish. Dip each croquette first in the cracker crumbs, then in the egg wash, and finally back into the cracker crumbs for a double coating.
- Heat oil in a deep frying pan to 350°F. Fry the croquettes in small batches until they are golden brown, about 3 to 4 minutes per batch. Remove them with a slotted spoon and drain on paper towels before serving warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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