Ham Or Cheese Croquettes Recipe

Sweat onion

In a medium heavy-bottomed saucepan over medium heat, melt the butter. Add the minced onion and cook gently, stirring occasionally, until translucent and soft but not browned, about 5–6 minutes.

Make roux

Add the 3/4 cup flour to the pan with the softened onion and stir constantly for 1–2 minutes to cook the raw flour taste. The mixture should thicken and form a paste.

Add milk

Gradually whisk in the warm milk in three additions, whisking vigorously each time to avoid lumps. After all the milk is added, continue cooking and stirring for 6–8 minutes until the mixture becomes a thick, smooth béchamel that holds shape on the spoon.

Season

Stir in the salt, black pepper, and grated nutmeg. Remove the pan from the heat and stir in the chopped parsley. Taste and adjust seasoning if needed.

Incorporate filling

Divide the thick béchamel into two bowls if making both varieties. For ham croquettes, fold the finely diced cooked ham into one portion (about 1 cup ham to half the batch). For cheese croquettes, fold the shredded cheese into the other portion so the cheese melts slightly into the hot béchamel. Mix until evenly distributed.

Chill

Transfer each filling mixture to a shallow dish, cover tightly with plastic wrap (press wrap directly onto the surface to prevent skinning), and refrigerate until firm, at least 2 hours or preferably overnight. The mixture should be firm enough to shape into logs or balls.

Prepare coating stations

Place the 1/2 cup flour in a shallow bowl. Beat the 2 eggs in a second shallow bowl. Spread the breadcrumbs in a third shallow bowl or tray. Line a baking sheet with parchment and have it ready in the fridge or freezer to chill formed croquettes briefly.

Shape croquettes

Using damp hands or two spoons, scoop about 2 tablespoons of the chilled filling and shape into cylinders (about 2 inches long) or small oval balls. Repeat until all filling is used—this will make roughly 20–24 croquettes depending on size.

Dredge

Lightly dust each croquette in flour, shake off excess, dip into beaten egg to coat fully, then roll in breadcrumbs until evenly covered. For an extra-crispy finish, double-coat by repeating the egg and breadcrumb step. Place the coated croquettes on the lined baking sheet and chill in the fridge for 15–30 minutes to set the coating.

Heat oil

Pour vegetable oil into a wide skillet to a depth of about 1/2 inch or fill a heavy pot with about 2 inches oil for deep frying. Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns within ~30 seconds. If you don't have a thermometer, maintain a medium-high flame and test with a scrap croquette.

Fry

Fry croquettes in batches so they have space—3–5 minutes per batch—turning as needed, until golden brown and crisp all over. For shallow frying, turn more frequently and add a bit more oil between batches if needed. Avoid overcrowding to keep oil temperature steady.

Drain

Use a slotted spoon or spider to transfer fried croquettes to a tray lined with paper towels to drain briefly. Keep in a warm oven (about 200°F / 95°C) while frying remaining batches to keep them crisp.

Serve

Serve hot with lemon wedges and your choice of dipping sauce (mustard, aioli, or a spicy ketchup). Croquettes are best eaten immediately but can be kept warm in the oven for up to 30 minutes.