Ham Croquetas, Home Version
Croquetas are small breaded logs of creamy ham filling, fried until crisp outside and soft inside. The filling needs a few hours in the refrigerator to firm up, so start early or make it the day before. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Chill the hot filling quickly in a shallow dish and keep it in the refrigerator until shaping. Fry until the centers reach at least 160°F so the egg coating is fully cooked. Chill leftovers within 2 hours (1 hour if above 90°F) and reheat to 165°F.
Allergens: milk, wheat, egg
Equipment
- medium saucepan
- whisk
- shallow dish
- 2 shallow bowls
- heavy pot or Dutch oven
- deep-fry thermometer
- slotted spoon
Ingredients (for 4 servings)
- 4 tablespoons butter
- 1/4 cup onion, very finely chopped
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 cups cooked ham, very finely chopped
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1 1/2 cups plain dry breadcrumbs
- 4 cups vegetable oil, for frying
Directions
1. Melt the butter in a medium saucepan over medium heat. Add the onion and cook 3 minutes until soft.
2. Stir in the flour and cook 2 minutes, stirring constantly, without letting it brown.
3. Slowly whisk in the milk a little at a time. Cook 5 to 8 minutes, stirring, until very thick and the sauce pulls away from the sides of the pan.
4. Stir in the ham, nutmeg, salt, and black pepper. Spread the mixture in a shallow dish, press plastic wrap onto the surface, and refrigerate at least 3 hours until firm.
5. With damp hands, shape heaping tablespoons of filling into logs about 2 1/2 inches long. You should get about 16.
6. Beat the eggs in one shallow bowl and put the breadcrumbs in another. Roll each log in crumbs, then egg, then crumbs again.
7. Heat about 2 inches of oil in a heavy pot over medium-high to 350°F on a deep-fry thermometer.
8. Fry 4 or 5 croquetas at a time for 2 to 3 minutes, turning, until deep golden brown and hot in the center — at least 160°F so the egg coating is fully cooked.
9. Drain on paper towels and let the oil return to 350°F between batches. Serve warm.
Skill taught
Cooking a very thick white sauce that chills firm enough to shape.
Affordable substitution
Use chopped deli ham ends or leftover baked ham instead of a whole ham steak.
Optional variation
Use finely chopped cooked chicken in place of ham for chicken croquetas.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat in a 375°F oven to 165°F until hot and crisp. Shaped, uncooked croquetas can be frozen and fried from frozen.