Cuban Ham Croquetas
Crispy golden croquetas filled with creamy ham and cheese, a beloved Cuban appetizer. Pan-fried until crunchy outside, soft and savory inside—perfect for snacking or serving at parties.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1.5 cups ham, finely diced
- ¾ cup sharp cheddar cheese, shredded
- salt and pepper to taste
- ½ cup all-purpose flour for breading
- 2 whole eggs
- 1 cup panko breadcrumbs
- 2 cups vegetable oil for frying
Instructions
- 1
Melt 3 tablespoons of butter in a medium saucepan over medium heat, tilting the pan so the melted butter coats the bottom, about 1 minute.
- 2
Sprinkle 3 tablespoons of flour into the melted butter, then stir constantly with a wooden spoon for 2 minutes until the mixture looks like wet sand.
- 3
Pour in 1 cup of milk slowly while stirring constantly to prevent lumps, continuing to stir until the mixture thickens and coats the back of the spoon, about 3 minutes.
- 4
Add 1.5 cups of diced ham and 0.75 cup of shredded cheese to the sauce, then stir until the cheese melts completely and the filling is smooth, about 2 minutes.
- 5
Taste the filling and add salt and pepper until it tastes savory and balanced.
- 6
Pour the hot filling onto a plate and spread it into a 1-inch-thick layer, then refrigerate for 30 minutes until completely cool and firm.
- 7
Remove the cooled filling from the refrigerator and use a small ice-cream scoop or your hands to form it into cylinders about 3 inches long and 1.5 inches wide, placing each one on a clean plate as you go.
- 8
Pour 0.5 cup of flour onto a shallow dish, then roll each croqueta in the flour to coat all sides, shaking off excess.
- 9
Crack 2 eggs into a shallow bowl, add 1 tablespoon of water, and whisk with a fork until no streaks of white remain.
- 10
Dip each floured croqueta into the egg mixture, turning to coat all sides and letting excess drip back into the bowl.
- 11
Pour 1 cup of panko breadcrumbs onto another shallow dish, then roll each egg-coated croqueta in the breadcrumbs, pressing gently so they stick to all sides.
- 12
Fill a deep skillet or heavy-bottomed pot with 2 cups of vegetable oil and heat over medium-high heat until the oil shimmers and a breadcrumb dropped into it sizzles immediately, about 4 minutes.
- 13
Carefully lower 4 croquetas into the hot oil using a slotted spoon, keeping space between them so they don't touch.
- 14
Fry for 2 to 3 minutes until the breadcrumb coating turns deep golden brown on all sides, gently rolling them halfway through with the spoon.
- 15
Use a slotted spoon to remove the cooked croquetas and place them on a paper-towel-lined plate to drain, then repeat with the remaining croquetas in batches.
- 16
Serve the croquetas warm, either as is or with lime wedges and hot sauce on the side if desired.
Tools you’ll need
- medium saucepan
- wooden spoon
- measuring cups and spoons
- small ice-cream scoop or tablespoon
- three shallow dishes for breading
- fork for whisking
- deep skillet or heavy-bottomed pot (3-quart minimum)
- slotted spoon
- paper towels
- plate
- thermometer (optional, for oil temperature verification)
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