Cuban ham croquetas are golden-fried béchamel croquettes filled with savory ham, defined by their crispy exterior and creamy, ham-packed center. They're a beloved Cuban snack that requires chilling the filling for clean, elegant frying.
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In a large saucepan over medium heat, melt the butter. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add ½ cup of the flour and cook, stirring constantly, for 1 minute. Slowly whisk in the milk and cook, stirring constantly, until the mixture is very thick and pulls away from the sides of the pan, about 3 minutes.
Remove from the heat and stir in the ham, paprika, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper.
Transfer the mixture to a baking dish and spread into an even layer. Press plastic wrap directly onto the surface and refrigerate until firm, at least 2 hours or up to 24 hours.
Line a rimmed baking sheet with parchment paper. Set up a breading station with the remaining ½ cup flour in one shallow dish, the eggs beaten in a second shallow dish, and the breadcrumbs in a third shallow dish.
Scoop about 2 tablespoons of the chilled ham mixture and shape into a log about 2 inches long and 1 inch wide. Coat in flour, shaking off the excess, then dip in the egg, then roll in the breadcrumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with the remaining mixture.
In a large Dutch oven or heavy pot, heat 2 inches of oil to 350°F. Working in batches to avoid crowding, fry the croquetas, turning occasionally, until deep golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining croquetas.
Serve warm.
Store cooled croquetas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through, or briefly re-fry at 350°F for 1–2 minutes to restore crispness. The filling and shaped croquetas can be frozen for up to 3 months before or after breading.
Candy or deep-fry thermometer · Dutch oven or heavy pot (2-quart minimum) · Two 2-tablespoon cookie scoop (optional but recommended for consistent portioning)
Yes. Shape and bread them up to 24 hours ahead, then refrigerate on the baking sheet before frying. You can also freeze the breaded croquetas for up to 3 months; fry directly from frozen, adding 1–2 minutes to cook time.
The filling must be completely firm before shaping. Refrigerate for at least 2 hours as directed. If the mixture is still soft, it will leak. Also ensure the oil is exactly 350°F; cooler oil will cause them to absorb excess oil and fall apart.
Heat the oil to 350°F. Use a thermometer to check; too low and they'll be greasy, too high and they'll brown before the inside cooks through.
Yes. Serrano ham, jamón, or leftover cooked ham all work. Avoid very salty varieties or rinse and chop finely. Finely chop whatever ham you use to ensure it distributes evenly in the béchamel.
2 to 3 minutes total, turning occasionally, until deep golden brown. Don't rush; they need time for the breadcrumb coating to crisp and the filling to heat through.
