Ham Croquettes (Croquetas de Jamón)

Raven Higheagle


This a very simple fritter that can be embellished and seasoned in a million different ways. Quickly blended with béchamel sauce, croquetas are a fast solution for leftover ham, chicken or seafood. Serve with a short stack of saltines and lime wedges for the complete Cuban bakery experience.

☆☆☆☆☆ 0 votes
Makes 24
1 Hr 30 Min
20 Min
Pan Fry


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8 oz
cooking ham, cubed
1 Tbsp
dijon mustard
3 Tbsp
unsalted butter
1/4 c
unbleached, all-purpose flour, plus more for dusting
1 1/2 c
whole milk
2 large
eggs, well beaten at room temperature
1 c
dried bread crumbs (panko is best)
kosher salt and freshly ground pepper
1 pinch
freshly ground nutmeg
canola oil for deep frying

How to Make Ham Croquettes (Croquetas de Jamón)


  • 1Combine ham and mustard in a food processor and pulse until it forms a smooth paste.
  • 2Melt the butter in a heavy saucepan over medium-low heat. Add the flour and cook, stirring constantly until well blended but not browned, about 2 minutes.
  • 3In the meantime, gently heat the milk to a gentle simmer but do not let it boil.
  • 4Gradually stir in the milk, whisking constantly until the sauce has thickened and is pulling away from the sides of the pan. Remove from heat.
  • 5Add the pureed ham and mix until well combined. Season with salt, pepper and nutmeg.
  • 6Pour the mixture onto the lined baking sheet using a rubber spatula to spread evenly.
  • 7Bring to room temperature then cover with plastic wrap and refrigerate until set, at least one hour.
  • 8Lay out 1/2 cup of flour, beaten eggs, and bread crumbs in separate mixing bowls.
  • 9Dust hands with flour and spoon the béchamel mixture into walnut sized pieces and roll into desired shape, about one tablespoon per croqueta.
  • 10One by one, roll the croquetas in flour, drop into the egg mixture with a fork or slotted spoon, then transfer to bread crumbs.
  • 11They should be completely coated in bread crumbs so they don’t leak when cooked.
  • 12Add about 3″ of oil to a large heavy skillet. Heat over medium-high heat to 375 degrees.
  • 13Working in batches, carefully add the croquetas.
  • 14Gently turn until brown on all sides, about 2 minutes.
  • 15Remove with a slotted spoon and drain on paper towels or re-purposed grocery paper bags. Serve immediately.

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