Ham and Cheese Croquettes

4. Shape the Croquettes

Once chilled:

Scoop out small portions using a spoon
Shape into cylinders or small balls using your hands

Try to keep them uniform in size for even cooking.

5. Coat the Croquettes

Prepare three bowls:

Flour
Beaten eggs
Breadcrumbs

Roll each croquette:

First in flour
Then dip in egg
Finally coat in breadcrumbs

For extra crispiness, you can repeat the egg and breadcrumb step twice.

6. Fry to Perfection

Heat oil in a deep pan to about 170–180°C (340–350°F). Carefully place the croquettes in the hot oil, a few at a time.

Fry for about 2–3 minutes, or until they turn golden brown and crispy.

Remove and place on paper towels to drain excess oil.

🍽️ Serving Suggestions

Serve your ham and cheese croquettes hot, when the inside is still creamy and the cheese is melty. They pair perfectly with:

Garlic aioli
Spicy mayo
Tomato sauce

💡 Tips for Success

Consistency matters: If the mixture is too soft, chill it longer.
No lumps: Whisk continuously when making the béchamel.
Oil temperature: Too hot, and they burn outside; too cool, and they absorb oil.
Make ahead: You can freeze shaped croquettes and fry them later.

🧡 Final Thoughts

Ham and Cheese Croquettes are the perfect mix of crispy texture and creamy richness. Once you master the technique, you can experiment with different fillings like chicken, mushrooms, or even seafood.

If you want, I can also show you a baked (healthier) version or how to make them without frying 👍