Ham & Cheese Croquettes Recipe

Make a thick béchamel

In a medium saucepan over medium heat, melt the butter. Add 3 tablespoons flour and cook, stirring constantly, for 1–2 minutes until bubbly but not browned.

Gradually whisk in the milk, a little at a time, to avoid lumps. Continue whisking until the mixture thickens and comes to a gentle boil, about 4–6 minutes. You should have a thick, paste-like béchamel that holds shape.

Remove from heat and whisk in 1 teaspoon Dijon mustard, grated cheese, salt, and pepper until smooth. Fold in the diced ham and 1 tablespoon minced chives until evenly distributed.

Spread the mixture into a shallow dish or tray, cover with plastic wrap (press the wrap directly onto the surface to prevent a skin), and chill in the refrigerator for at least 1 hour, or until firm enough to shape. (Can be chilled up to 24 hours.)

When the filling is firm, set up a breading station: one shallow bowl with 1/2 cup flour, one with the 2 eggs beaten together with 2 tablespoons milk, and one with 1 cup panko breadcrumbs.

Scoop about 2.5–3 tablespoons of the chilled filling and shape into small logs or ovals (roughly the size of a golf ball or slightly longer). You should get about 9 croquettes (3 per serving). Repeat until all filling is shaped.

Dredge each croquette in flour, shaking off excess, dip in the egg wash, then press into panko breadcrumbs to fully coat. For an extra-crispy shell, double-coat: return to the egg wash and panko for a second layer.

In a heavy skillet, pour oil to reach about 1/4–1/3 inch depth and heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately on contact. Fry croquettes in batches (do not overcrowd) for 2–3 minutes per side, turning gently, until golden brown and heated through. Adjust heat as needed to avoid burning.

Transfer fried croquettes to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if frying in batches.

While croquettes fry, whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust seasoning.

To serve, place three croquettes per plate, spoon or pipe about 1 teaspoon dijonnaise onto each croquette, and sprinkle with thinly sliced chives. Serve immediately.