Ham Croquetas Recipe

Cook aromatics

In a medium saucepan over medium heat, melt 2 tbs of the butter. Add the minced onion and cook, stirring frequently, until translucent and soft, about 4–5 minutes. Add the garlic and cook 30 seconds more until fragrant. Remove from heat briefly.

Make roux

Return the pan to medium-low heat. Add remaining 2 tbs butter and let melt. Sprinkle the 1 cup flour over the butter and whisk continuously to form a smooth paste. Cook the roux for 2–3 minutes, stirring, so the raw flour taste cooks out but it does not brown significantly.

Add liquids

Gradually whisk in the milk, cream, and stock in three additions, making sure each addition is fully incorporated before adding more so the mixture stays smooth. Increase heat to medium and continue whisking until the sauce thickens to a very thick béchamel-like paste that holds shape on the whisk, about 6–8 minutes.

Season base

Stir in the salt, pepper, and nutmeg. Taste and adjust seasoning as needed. Remove from heat.

Combine filling

Add the finely diced ham, cooked onions and garlic (from Roux & Base step), and chopped parsley to the thickened béchamel in the saucepan. Stir thoroughly until evenly distributed. The mixture should be cohesive and spreadable but not runny. If too loose, return to low heat and cook 1–2 minutes to reduce; if too stiff, stir in up to 1 tbs milk.

Chill mixture

Transfer the filling to a shallow container, press into an even layer, cover tightly with plastic wrap (press the wrap directly onto the surface to prevent a skin), and refrigerate until firm — at least 2 hours, preferably overnight. This chilling makes it easy to shape croquetas.

Prepare breading station

Set up three shallow dishes: one with 0.75 cups flour, one with the eggs beaten with 2 tbs milk (season lightly with a pinch of salt), and one with 2 cups breadcrumbs. Remove chilled filling from fridge.

Shape croquetas

Using wet hands or an ice cream scoop, portion the filling into 1.5-ounce (about 3 tbs) portions. Roll each portion into a smooth cylinder about 2–2.5 inches long, or form small oval patties if you prefer. Place shaped croquettes on a tray lined with parchment and chill for 15–20 minutes to set before breading.

Bread croquetas

Dredge each croqueta lightly in flour, shake off excess, dip into the egg wash to coat evenly, then roll in breadcrumbs to fully cover. For a thicker crust, repeat the egg and breadcrumb step once more. Place finished croquetas on a baking sheet; chill for another 10–15 minutes to help coating adhere.

Heat oil

Pour vegetable oil (and optional neutral oil if using) into a deep skillet or pot to reach about 1.5 inches depth. Heat over medium-high until the oil reaches 350°F (175°C) — or test by dropping a breadcrumb: it should sizzle and brown steadily.

Fry croquetas

Working in small batches (do not crowd the pan), gently lower 6–8 croquetas into the hot oil. Fry, turning occasionally, until golden brown and crisp all over, about 2.5–3.5 minutes per batch. Use a slotted spoon to transfer to a rack or paper towel-lined tray to drain. Repeat with remaining croquetas.

Finish & serve

Season the hot croquetas lightly with flaky salt. Serve warm as a brunch sidekick with lemon wedges, aioli, or mustard on the side. If making ahead, keep in a 200°F (95°C) oven on a rack to maintain crispness for up to 30 minutes.