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,

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