Croquetas de Jamon (Cuban Ham Croquettes)
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Cook time: 
Total time: 
Serves: 6-8
These ham croquettes are everything a croquette should be: smooth, flavorful, and delightfully crispy.
For the "masa" (the filling):
  • 8 oz package of diced ham
  • 3 tbsp butter
  • 1 tbsp yellow onion, finely chopped
  • 1 cup 2% milk
  • ¾ cup flour
  • ½ tsp salt
  • ⅛ tsp flaked dried parsley
  • ⅛ tsp ground cumin
  • ⅛ tsp flaked oregano
  • ⅛ tsp black pepper
  • ⅛ tsp garlic powder
  • 1 tbsp sherry cooking wine
For breading and frying:
  • 3 eggs, beaten
  • About 1.5 sleeves saltine crackers,finely ground in food processor or blender
  • 2 cups oil, for frying
For the Filling:
  1. Grind the ham in a food processor until finely ground. Set aside.
  2. In a large skillet, lightly saute the butter and onion over medium high heat, about 1 minute. Lower the heat to medium low.
  3. Add in the milk and, stirring constantly, cook about 1.5 - 2 minutes.
  4. In a small bowl, combine the flour and seasonings.
  5. Add the flour mixture, ground ham, and the sherry to the skillet and mix until the ingredients come together as a dough. Remove from heat.
  6. Let the "masa" come to room temperature. Then, cover and refrigerate for at least 2 hours.
For breading and frying:
  1. Once the filling has been refrigerated, take about 1.5 tbsp of dough at a time and form the croquettes into long cylinders with rounded ends (makes about 15-20 croquettes).
  2. One by one, dip the croquettes in the egg, and then cover with the ground cracker crumbs.
  3. Go back and repeat step 2 for each croquette (so that each croquette has been breaded twice).
  4. Let the croquettes come to room temperature before frying.
  5. Heat the oil in a small heavy saucepan to about 375 degrees Fahrenheit.
  6. Fry the croquettes until golden brown. Fry in small batches, letting the oil come back to 375 degrees between batches.
Recipe by The Heart of Homemade at