Ham Croquetas
- Total Time
- 1 hour 30 minutes, plus overnight chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 20 croquetas
- 1pound honey ham, coarsely chopped
- 1Spanish onion (12 ounces), coarsely chopped
- 4tablespoons unsalted butter
- 1cup all-purpose flour
- 1⅔cups whole milk
- ¼cup curly parsley, finely chopped
- 1tablespoon garlic powder
- 1teaspoon fine salt, plus more to taste
- 2cups finely crushed soda crackers or plain bread crumbs (4 ounces)
- 1large egg, room temperature
- Vegetable oil, for frying (about 4 cups)
- Lime wedges, hot sauce and saltine crackers, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
225 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a food processor, pulse the ham and onion until coarsely ground. Set aside.
- Step 2
In a large saucepan, melt the butter over medium heat. Quickly whisk in ½ cup flour and cook, whisking constantly, until smooth and tan, 2 to 3 minutes. While whisking, gradually add 1 cup milk, then continue whisking until the mixture thickens to the consistency of soft mashed potatoes, 1 to 2 minutes. Add the remaining ½ cup flour and use a wooden spoon or sturdy spatula to stir until very thick, firm and a darker shade of brown, 1 to 2 minutes. Some browning on the bottom of the pan is OK.
- Step 3
To the pan, add the ham mixture, parsley, garlic powder and salt, and vigorously mix until the ingredients are evenly incorporated, 3 to 5 minutes. Transfer the mixture to a sheet pan lined with plastic wrap or parchment paper and pat into a 9-by-7-inch rectangle. Refrigerate for at least 2 hours or preferably overnight.
- Step 4
Cut the chilled paste into 21 (3-by-1-inch) rectangles, then gently roll each into a 3-inch-long cylinder. Make sure the croquetas are smooth and without cracks. Place the croquetas on the sheet pan and chill in the freezer for 30 minutes.
- Step 5
Place the cracker crumbs on a plate. In a medium bowl, combine the egg and remaining ⅔ cup milk, and whisk until combined.
- Step 6
Submerge 4 to 5 chilled croquetas in the milk mixture to thoroughly coat, then transfer immediately to the crackers, making sure the croquetas are coated in the crumbs. Return to the sheet pan and repeat with the remaining croquetas. Freeze again until firm but not frozen, 15 to 30 minutes. Don’t freeze for longer than 30 minutes as they may burst in the hot oil.
- Step 7
Towards the end of the chilling time, fill a small Dutch oven or heavy saucepan with oil to a depth of 1½ inches. Heat over medium-high until a deep-fry thermometer registers 350 degrees. If you don’t have a thermometer, use a croqueta as a test piece: Carefully drop in 1 croqueta. If it immediately begins to fry and brown, the oil is ready. Carefully add 2 to 3 croquetas and fry, turning if needed to evenly cook, until golden brown,1½ to 2½ minutes. Transfer to a plate lined with paper towels and let rest for 1 to 2 minutes before serving. Repeat with the remaining croquetas, working in batches and adjusting the heat to maintain the oil temperature. Serve immediately with lime wedges, hot sauce and saltine crackers.
Private Notes
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Cooking Notes
Kameo
Croquetas are a classic dish from Spain that became part of the Cuban culinary tradition.
Victor
The real recipe does not uses crackers but bread (what you call french bread) when it's hard as a rock after a few days. Then you can grind it with a food processor to get the crumbs.
Peter
You actually can! 15-20 min at 200º Celsius, turning them once to cook and brown them evenly. Best if you drizzle some olive oil on them. That said, they are better fried, and here in Spain you probably wouldn't find them oven baked (or with hot sauce and lime on top, lol).
Katey
When I lived in Spain 40 years ago, I learned to make ham, tuna, chorizo or cod croquettes for my family from an old pueblo woman in Campo Real. There were no refrigerator or freezer pauses. Just make the dough quite stiff, then grab a small handful, roll it, coat with bread crumbs and deep fry. I also learned how to make empanadillas with some of the same proteins, summered in homemade pesto. To this day, neither me nor anyone I’ve ever made these for have had one better.
Profitendieu
I instruct you not to use an air fryer.
Purvis
This is the first recipe I’ve ever seen that calls for curly parsley. The flavor and texture of flat parsley is superior so I can’t imagine why curly is called for here.
Grace
I make these with a tablespoon or so of dry sherry in the ham mixture. It brings them up a notch.
Ana
Can I bake the croquettes ? What oven temperature and for how long?
Abby
Air fryer instructions?
Juarroz
There is no "real" recipe.
nycreb
Agreed, classic Spanish recipe, can sub any cooked protein- I have had w salmon, chicken, chorizo…
Juliet
Sue, I've eaten these MANY times during the 25 years I lived in Spain, and they are delicious. Not unappetizingly dense at all, but smooth and creamy in the middle, crunchy on the outside. I remember having these at my (Spanish) boss's house for lunch when we were entertaining a distinguished visitor from the UK. She could not guess what they were made of. "Mashed potatoes, perhaps?" They can be made with ham, fish, chicken, ground beef... many possibilities. (Time consuming, though.)
JE
Any advice on doing this in an air fryer?
alicia
Classic CUBAN recipe for all those haters out there. If you want to get technical, Ham croquettas actually originated from France. So there, appreciate the recipe and move on.
Kristen
Trying to use up some leftover Christmas ham. Could these be frozen at the step prior to breading do you think?
Sara Chaves
My cuban grandmother taught me how to make these as a child. She loved ham but would also make chicken and fish versions. We always took frozen bags of croquetas on vacation and made sandwiches with them. Brings back so many wonderful memories!
Sal
The flavor on these was okay, but there was far too much flour in the roux. Mine was like a ball in the pan! I am going to try again and use a little over half the flour and see how that goes. Because it balled up, I wasn't able to brown it properly, and the finished croquetas were floury. Trying again this week and will report back.
Isabel
Croquetas are best with *ketchup*! Never in my 36 years of Cuban American life have I seen them served with lime and hot sauce, though I’m sure it’s delicious. Try them crispy and hot and squished between (preferably Cuban) bread with ketchup and a slice of cheese (Swiss is great). Perfect.
Ferguson
These were delicious. I used oyster crackers to make my cracker crumbs because there is apparently a saltine shortage in my part of the country. I never got my white sauce to turn beige or brown even though I cooked it much longer than was called for but it got plenty thick and I just went ahead and used it. No complaints.
Melanie
Mother made turkey croquettes from thanksgiving leftovers. There’s a recipe in the joy of cooking. So delicious.
alicia
Classic CUBAN recipe for all those haters out there. If you want to get technical, Ham croquettas actually originated from France. So there, appreciate the recipe and move on.
Bill McGrath
Any thoughts on trying this in an air fryer? Feasible? Temp/time?
Sue
I don't think that I've ever had anything like this before, and I can't imagine the texture. They sound unappetizingly dense, but I'm sure that folks are raving about them for a good reason. Could someone describe what kind of texture is the goal here?
Juliet
Sue, I've eaten these MANY times during the 25 years I lived in Spain, and they are delicious. Not unappetizingly dense at all, but smooth and creamy in the middle, crunchy on the outside. I remember having these at my (Spanish) boss's house for lunch when we were entertaining a distinguished visitor from the UK. She could not guess what they were made of. "Mashed potatoes, perhaps?" They can be made with ham, fish, chicken, ground beef... many possibilities. (Time consuming, though.)
Katey
When I lived in Spain 40 years ago, I learned to make ham, tuna, chorizo or cod croquettes for my family from an old pueblo woman in Campo Real. There were no refrigerator or freezer pauses. Just make the dough quite stiff, then grab a small handful, roll it, coat with bread crumbs and deep fry. I also learned how to make empanadillas with some of the same proteins, summered in homemade pesto. To this day, neither me nor anyone I’ve ever made these for have had one better.
nycreb
Agreed, classic Spanish recipe, can sub any cooked protein- I have had w salmon, chicken, chorizo…
Grace
I make these with a tablespoon or so of dry sherry in the ham mixture. It brings them up a notch.
Kara
Thank you for this recipe. My husband and I usually dish out lots of money at upscale Spanish restaurants to get these and there just a simple street food.
JE
Any advice on doing this in an air fryer?
Abby
Air fryer instructions?
Profitendieu
I instruct you not to use an air fryer.
TI
8-10 minutes at 395, turn once in between. You’re welcome
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