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Crispy Ham Croquetas Recipe Easy Homemade Croquettes with Creamy Center

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These crispy ham croquetas feature a golden crunchy exterior with a creamy béchamel and smoky ham filling, perfect for family gatherings or quick snacks.

Ingredients

Scale
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour (unbleached preferred)
  • 2 cups whole milk, warmed (or dairy-free alternative like oat milk)
  • Salt and freshly ground black pepper, to taste
  • A pinch of freshly grated nutmeg (optional)
  • 1 cup finely diced cooked ham (smoked ham recommended)
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced (optional)
  • 1 cup all-purpose flour (for coating)
  • 2 large eggs, beaten (room temperature)
  • 1 1/2 cups fresh breadcrumbs
  • Vegetable oil or sunflower oil for frying (about 2 inches deep)

Instructions

  1. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook, whisking constantly, for about 2 minutes until bubbling but not browned.
  2. Gradually pour in 2 cups warmed whole milk, whisking constantly to avoid lumps. Continue whisking until sauce thickens and coats the back of a spoon, about 6-8 minutes. Remove from heat and season with salt, pepper, and nutmeg. Set aside to cool slightly.
  3. In a small skillet, heat a teaspoon of oil over medium heat. Add chopped onion and minced garlic, cooking until soft and translucent, about 3-4 minutes. Add diced ham and cook for another 2 minutes. Remove from heat.
  4. Stir the ham-onion mixture into the béchamel sauce thoroughly. Spread mixture evenly onto a shallow dish, cover with plastic wrap pressed onto the surface to prevent skin forming. Chill in refrigerator for at least 2 hours or overnight until firm.
  5. Once firm, scoop about 1 1/2 tablespoons (20g) and shape into small cylinders or ovals with lightly floured hands. Place on parchment-lined tray.
  6. Set up three shallow bowls: one with flour, one with beaten eggs, and one with fresh breadcrumbs. Roll each croqueta in flour, dip in egg, then coat with breadcrumbs. For extra crunch, double coat by repeating egg and breadcrumb step.
  7. Pour vegetable oil into a deep skillet to about 2 inches deep. Heat to 350°F (175°C).
  8. Fry croquetas in batches, not overcrowding, for 2-3 minutes per side until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
  9. Serve warm with a squeeze of fresh lemon or your favorite dipping sauce.

Notes

Chilling the béchamel mixture is essential to prevent croquetas from falling apart during frying. Maintain oil temperature at 350°F for perfect frying. Double coating croquetas in egg and breadcrumbs yields extra crunch. Leftover filling can be frozen for future use.

Nutrition

Keywords: croquetas, ham croquetas, crispy croquettes, béchamel croquettes, homemade croquetas, Spanish appetizer, creamy croquettes

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