These homemade ham croquettes are crisp and golden on the outside, with a rich, creamy filling packed with small pieces of savory ham. They are perfect as an appetizer, party snack, or comforting side dish served with garlic aioli, mustard sauce, or your favorite dipping sauce.
The secret to great croquettes is allowing the creamy filling to chill completely before shaping. Once cold, it becomes firm enough to roll, coat in breadcrumbs, and fry until beautifully crisp.
Recipe Information
Prep time: 30 minutes
Chilling time: 3 hours
Cook time: 20 minutes
Total time: About 4 hours
Servings: 18–20 croquettes
Ingredients
For the creamy ham filling
- 4 tablespoons unsalted butter
- 1 small onion, very finely chopped
- ½ cup all-purpose flour
- 2 cups whole milk, warmed
- 1½ cups finely diced cooked ham
- ½ cup finely grated Parmesan or cheddar cheese, optional
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley, optional
For the coating
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1½ cups breadcrumbs or panko breadcrumbs
- ½ teaspoon paprika, optional
- Pinch of salt
For frying
- Vegetable, sunflower, or canola oil
Instructions
1. Cook the onion
Melt the butter in a large saucepan over medium-low heat.
Add the finely chopped onion and cook for 4–5 minutes, stirring frequently, until soft and translucent. Do not allow the onion to brown.
2. Make the roux
Add the flour to the butter and onion mixture.
Stir continuously for about 2 minutes. The mixture will become thick and paste-like.
Cooking the flour briefly removes its raw taste and helps create a smooth filling.
3. Add the milk
Slowly pour in the warm milk, adding a small amount at a time while whisking constantly.
Continue whisking after each addition until the mixture is smooth before adding more milk.
Once all the milk has been added, cook the sauce over medium-low heat for 5–8 minutes, stirring constantly.
The mixture should become very thick and begin pulling away from the sides of the pan.
4. Add the ham and seasonings
Stir in the diced ham, cheese, garlic powder, nutmeg, salt, black pepper, and parsley.
Cook for another 2–3 minutes, stirring frequently.
The filling should be thick enough that a wooden spoon leaves a clear line across the bottom of the pan.
Taste and adjust the seasoning carefully, as ham can already be quite salty.
5. Chill the filling
Transfer the filling to a shallow bowl or baking dish.
Spread it into an even layer and press plastic wrap directly onto the surface. This prevents a skin from forming.
Refrigerate for at least 3 hours, or preferably overnight.
The filling must be completely cold and firm before shaping.
6. Shape the croquettes
Once chilled, scoop about 1½ tablespoons of filling at a time.
Use lightly floured hands to roll each portion into a short cylinder or oval shape.
Place the shaped croquettes on a parchment-lined tray.
If the filling becomes too soft while shaping, place it back in the refrigerator for 15–20 minutes.
7. Prepare the breading station
Place the flour in one shallow bowl.
In a second bowl, whisk the eggs with one tablespoon of milk.
In a third bowl, combine the breadcrumbs with paprika and a pinch of salt.
8. Coat the croquettes
Roll each croquette lightly in flour and shake off the excess.
Dip it into the beaten egg, allowing any excess to drip off.
Finally, roll it in the breadcrumbs, pressing gently so the coating sticks well.
For an extra-crispy crust, dip the croquettes in egg and breadcrumbs a second time.
9. Chill again
Place the breaded croquettes in the refrigerator for 20–30 minutes.
This short chilling period helps the coating stay in place and reduces the chance of the croquettes opening during frying.
10. Heat the oil
Pour about 2 inches of oil into a deep saucepan or heavy skillet.
Heat the oil to 350°F or 175°C.
The oil should be hot enough to crisp the coating quickly without burning it.
11. Fry the croquettes
Fry the croquettes in small batches for 2–3 minutes, turning occasionally, until evenly golden brown.
Do not overcrowd the pan because this will lower the oil temperature and make the croquettes greasy.
Remove them with a slotted spoon and place them on a wire rack or paper-towel-lined plate.
12. Serve
Allow the croquettes to cool for a few minutes before serving, as the creamy filling will be very hot.
Serve warm with aioli, mustard sauce, spicy mayonnaise, or a simple salad.
Easy Garlic Aioli
Ingredients
- ½ cup mayonnaise
- 1 small garlic clove, finely grated
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- Pinch of salt
- Chopped parsley, optional
Instructions
Mix all the ingredients in a small bowl until smooth.
Refrigerate for 15 minutes before serving so the flavors can develop.
Helpful Recipe Tips
Make the filling very thick
The filling should be much thicker than a regular white sauce. If it is too loose, the croquettes may be difficult to shape and may burst while frying.
Chill it thoroughly
Do not rush the chilling step. Overnight chilling gives the best texture and makes shaping much easier.
Dice the ham finely
Small pieces distribute more evenly throughout the filling and make the croquettes easier to shape.
Keep the oil temperature steady
Oil that is too cool makes greasy croquettes. Oil that is too hot can brown the outside before the center is heated.
Fry in small batches
Frying only a few at a time keeps the temperature stable and produces a crispier coating.
Avoid overhandling
The filling softens as it warms. Work quickly and return it to the refrigerator whenever necessary.
Air-Fryer Instructions
Preheat the air fryer to 390°F or 200°C.
Arrange the breaded croquettes in a single layer, leaving space between them.
Spray generously with cooking oil.
Air-fry for 8–10 minutes, turning halfway through, until golden and crisp.
The air-fried version may not become quite as evenly golden as the fried version, but it will still be delicious.
Oven Instructions
Preheat the oven to 425°F or 220°C.
Place the croquettes on a parchment-lined baking sheet.
Spray or brush them lightly with oil.
Bake for 18–22 minutes, turning halfway through, until crisp and golden.
Make-Ahead Instructions
The filling can be prepared up to two days in advance and stored covered in the refrigerator.
The shaped and breaded croquettes can also be refrigerated for up to 24 hours before frying.
Freezing Instructions
Arrange the breaded, uncooked croquettes in a single layer on a baking sheet.
Freeze until solid, then transfer them to a freezer-safe bag or container.
Freeze for up to two months.
Fry them directly from frozen, adding approximately 1–2 minutes to the cooking time. Do not thaw them first, as they may become too soft.
Storage
Store leftover cooked croquettes in an airtight container in the refrigerator for up to three days.
Reheating
For the crispiest texture, reheat them in an oven or air fryer.
Oven: Reheat at 400°F or 200°C for 8–10 minutes.
Air fryer: Reheat at 375°F or 190°C for 4–6 minutes.
Avoid microwaving when possible, as the breading may become soft.
Variations
Chicken croquettes
Replace the ham with finely chopped cooked chicken.
Cheese croquettes
Leave out the ham and add a mixture of cheddar, mozzarella, and Parmesan.
Mushroom croquettes
Cook finely chopped mushrooms with the onion until their moisture has evaporated, then continue with the recipe.
Spicy ham croquettes
Add finely chopped jalapeño, cayenne pepper, or smoked paprika to the filling.
Bacon croquettes
Replace part of the ham with cooked, finely crumbled bacon.
Frequently Asked Questions
Why did my croquettes burst while frying?
The filling may have been too warm, the coating may have had cracks, or the oil temperature may have been too low. Chill the croquettes well and make sure they are completely coated.
Can I use leftover ham?
Yes. This recipe is an excellent way to use leftover baked ham. Chop it finely before adding it to the filling.
Can I use panko breadcrumbs?
Yes. Panko creates a crispier and slightly lighter coating than regular breadcrumbs.
Why is my filling too soft?
It may not have cooked long enough or may need more chilling time. Return it to the pan and cook for a few additional minutes if necessary.
Can I make these without onion?
Yes. The onion adds sweetness and flavor, but it can be omitted.
Final Notes
These creamy ham croquettes are crunchy, savory, and incredibly satisfying. The crisp breadcrumb shell contrasts beautifully with the smooth, cheesy ham filling, making them a crowd-pleasing choice for parties, family dinners, or holiday gatherings.
