The first time I tried Cuban ham croquettes was at a bakery and honestly could not believe how much flavor was packed into something so small. The crispy golden coating and creamy ham filling were completely different from the croquettes I had made before, and I knew I had to try making them at home.

These croquettes have a rich, creamy ham filling surrounded by a crunchy breadcrumb coating that fries up beautifully golden. They’re perfect as an appetizer, snack, or light meal and are especially good served with a dipping sauce on the side. If you already enjoy recipes like Tuna Croquettes, Chicken Nuggets, or Ham And Cheese Sliders, these Cuban ham croquettes fit perfectly into that homemade comfort-food rotation.

Why You Will Love These Cuban Ham Croquettes

What I love most about this recipe is the contrast between the creamy filling and crispy exterior.

The ham adds plenty of savory flavor while the creamy base keeps the inside soft and rich.

Another thing I like is that they can be prepared ahead and fried when needed.

They’re also great for parties because honestly they disappear incredibly fast.

What You Will Need For Cuban Ham Croquettes

A saucepan works best for preparing the creamy ham mixture.

You’ll also need a baking sheet or tray for chilling the croquettes before breading.

Three shallow bowls help create an easy breading station.

A deep skillet or heavy pot works well for frying.

Ingredients For Cuban Ham Croquettes

For The Filling

• 4 tablespoons butter
• ½ cup onion, finely minced
• ½ cup all-purpose flour
• 2 cups whole milk
• 2 cups cooked ham, finely minced
• ½ teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper

Breading

• 1 cup all-purpose flour
• 2 eggs, beaten
• 1½ cups breadcrumbs

For Frying

• Vegetable oil

How To Make Cuban Ham Croquettes

Melt the butter in a saucepan over medium heat.

Add the onion and cook until softened.

Stir in the flour and cook for about 1 minute.

Gradually whisk in the milk until smooth.

Continue cooking while stirring until the mixture becomes thick.

Add the minced ham, nutmeg, salt, and black pepper.

Cook for another 2 to 3 minutes.

Transfer the mixture to a shallow dish and allow it to cool.

Refrigerate for at least 2 hours or until firm.

Shape the chilled mixture into small logs.

Coat each croquette in flour, then egg, then breadcrumbs.

Heat oil in a deep skillet over medium heat.

Fry the croquettes until golden brown on all sides.

Transfer to a paper towel-lined plate and serve warm.

I usually serve these with a simple garlic aioli because honestly the creamy dipping sauce works perfectly with the crispy coating. These Cuban ham croquettes also go really well with Armenian Salad, Egyptian Salad Recipe, or Mixed Vegetable Salad for a complete meal.

Tips For Cuban Ham Croquettes

Make sure the filling is fully chilled before shaping or it can become difficult to handle.

Finely minced ham gives the smoothest traditional texture.

Do not overcrowd the oil while frying.

A little fresh parsley mixed into the filling honestly adds nice flavor and color.