Croquetas de Jamón (Ham Croquettes)
Learn how to make these Croquetas de Jamón (aka ham croquettes) that are perfectly crispy on the outside and creamy on the inside. These are a classic Spanish appetizer that can be found in Puerto Rico, Cuba, and across Latin America. They are known for their signature crispy breaded exterior, and lusciously creamy beschamel filling.
If you’ve ever tried any Puerto Rican recipes, you’re likely familiar with the strong Spanish & European influence that is present in many of our popular dishes. Croquetas are a great example of this, combining savory diced ham with a slightly sweet creamy beschamel sauce.
This popular fried appetizer can be found in bars and restaurants all across Spain and Puerto Rico.
For the full Spanish tapas-style experience, serve these croquetas with marinated olives, patatas bravas, and a pitcher of tinto de verano.
What Are Croquetas?
Croquetas or croquettes are crispy fried bites, often made with a cream or mashed potato based filling (like these papas rellenas).
While the name and origin of croquetas can easily be mistaken as Spanish in origin, croquettes are actually said to have originated in France.
That said, you can find versions of these ham croquettes in Spain, Puerto Rico, Cuba, and across Latin America.
What are croquetas de jamón made of?
Here’s the rundown:
- butter
- onion, minced
- ham, minced
- all purpose flour + more for breading
- whole milk
- salt
- pepper
- nutmeg
- eggs, beaten
- breadcrumbs
- oil for frying
See recipe card for quantities.
Instructions
Variations
There are many variations of croquetas you can find all over the world. Here are some of my favorites to explore:
- shrimp croquetas – this adds a savory bite of protein and lots of flavor
- cheese croquetas – cheese versions are usually made with mashed potato filling, but can be made using a beschamel sauce as well
- cod croquetas – a seafood spin on the classic croqueta, similar to these bacalaitos
What to Eat Croquetas With
These croquetas de jamón are an excellent snack, appetizer, or side. Here are a few of my favorite dishes to serve alongside:
Equipment
You could invest in a deep fryer if you’re getting really into Puerto Rican cuisine. That said, I’ve had success using my all-clad frying pans or a trusty cast iron pan.
Use what is most accessible to you.
I do recommend using a tablespoon scoop to portion out the croquetas. It helps ensure they are equal in size, and makes rolling them easier.
Storage
Like most fried delicacies, croquetas are best enjoyed fresh out of the fryer. I do not recommend storing leftovers.
Reminder
Make sure to let the filling cool in the freezer for several hours before shaping so they don’t fall apart while frying.
Buen provecho,
Croquetas de Jamón (Ham Croquettes)
- Prep Time: 30 minutes
- Cook Time: 30 hours
- Total Time: 3 hours
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish, Snack
- Method: Fried
- Cuisine: Spanish, French, Puerto Rican
Description
Learn how to make these croquetas de jamón (aka ham croquettes) that are perfectly crispy on the outside and creamy on the inside. These are a classic Spanish appetizer that can be found in Puerto Rico, Cuba, and across Latin America. They are known for their signature crispy breaded exterior, and lusciously creamy beschamel filling.
Ingredients
- ½ cup butter
- ½ onion, minced
- 3/4 cup ham, minced
- ⅓ cup all purpose flour + 1 cup for breading
- 2 cups whole milk
- ½ tsp salt
- 1 tsp pepper
- ½ tsp nutmeg
- 2 eggs, beaten
- 1 cup breadcrumbs
- 2 cups canola oil
Instructions
- Make the filling. Melt the butter in a pot over medium heat. Add onion, sauté until fragrant, then add ham and flour. Mix to coat everything with flour and sauté for a few more minutes before adding the milk, salt, pepper, and nutmeg. Mix until smooth and creamy before removing from the heat.
- Prep for the croquetas. Cool the filling and transfer to a freezer safe container. Cover and freeze for 2 hours. Once the time is almost up, heat the oil and prep the breading station with a bowl for flour, a bowl for breadcrumbs, and separate bowl for the beaten eggs.
- Fry the croquetas. Scoop out tablespoons of the filling, roll into balls or logs, then move through the breading station. Dip into flour, then egg, then breadcrumbs. Fry in hot oil in batches until golden brown all around.
Looks so good! Have you ever tried air frying these? If so what temp and how long.
Thank you
Hi Elizabeth, I would try air frying at 400 degrees for 12-15 minutes, or until golden brown. Best of luck!