Cuban Ham Croquettes

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These golden, crispy Cuban ham croquettes are a beloved tapa found in every Cuban home and café. A silky béchamel is studded with smoky diced ham, chilled until firm, then breaded and fried to a perfect crisp shell with a creamy, savory center.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 6 gSugar
• 18 gProtein
• 720 mgSodium
• 320 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the béchamel and filling

• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1/2 tsp kosher salt
• 1/4 tsp ground white pepper
• 1/8 tsp ground nutmeg
• 1 1/2 cups finely diced smoked ham (about 7 oz)
• 1/4 cup finely grated yellow onion
• 2 tbsp chopped fresh parsley

For breading

• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 2 tbsp water
• 1 1/2 cups fine dry plain breadcrumbs

For frying

• 2 cups vegetable or canola oil, for deep-frying

Directions

1. Melt the butter in a medium heavy saucepan over medium heat. Whisk in the flour and cook for 2 minutes, whisking constantly, until pale golden and fragrant.
2. Slowly pour in the milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook 5-7 minutes, stirring often, until the béchamel is very thick and pulls away from the sides of the pan.
3. Stir in the salt, white pepper, nutmeg, diced ham, grated onion, and parsley. Cook 2 more minutes to meld the flavors, then transfer to a parchment-lined quarter sheet pan, spreading into an even 1-inch-thick layer.
4. Cover with plastic wrap pressed directly onto the surface and refrigerate at least 4 hours, or preferably overnight, until the mixture is completely cold and firm enough to handle.
5. Using lightly oiled hands, scoop tablespoonfuls of the mixture and roll into 2-inch cylinders or small football shapes. Set on a parchment-lined tray.
6. Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Coat each croquette first in flour (shaking off excess), then egg, then breadcrumbs, pressing gently so the crumbs adhere well. For an extra-crisp crust, repeat the egg and breadcrumb steps once more.
7. Heat about 1 1/2 inches of oil in a heavy saucepan or deep skillet to 350°F (175°C). Fry the croquettes in small batches of 5-6 for 2-3 minutes, turning occasionally, until deep golden brown all over.
8. Remove with a slotted spoon and drain on a paper towel-lined plate. Season lightly with salt while hot. Serve immediately while the outside is crisp and the inside is creamy.

Cook’s Notes

• The béchamel must be very thick – if it is loose, the croquettes will fall apart during frying. Aim for a mashed-potato-like consistency.
• Chilling overnight gives the cleanest flavor and firmest texture, making the croquettes much easier to shape and bread.
• Maintain the oil at 350°F (175°C); too cool and the croquettes absorb oil, too hot and the crust browns before the filling warms through.
• Double-breading (dipping in egg and breadcrumbs twice) creates a sturdier, crunchier shell that resists cracking.
• Serve with a simple garlic-mojo dipping sauce, a squeeze of lime, or a few drops of hot sauce for a classic Cuban finish.

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