Ham and Cheese Croquettes Recipe

Print Recipe

5 from 3 votes

Ham and Cheese Croquettes Recipe

Ham and Cheese Croquettes made with ground ham, sharp cheddar, and scallion- with a perfectly crisp crust.

Prep Time30

Cook Time15

Refrigerating/resting4

Total Time4 45

Course: Appetizer, Dinner

Cuisine: American

Keyword: Ham and Cheese Croquettes Recipe

Servings:

Calories: 193kcal

Author: Sharon Farnell

Equipment

Food Processor

Ingredients

Croquettes

4 cups ham, finely chopped in food processor (about 1.5-2 lbs ham)* (leftover or ham steak)
2 tablespoon unsalted butter
2 tablespoon all-purpose flour
¾ cup milk
salt and pepper, to taste
8 oz shredded sharp cheddar cheese
2 scallions, thinly sliced
1 teaspoon garlic powder

For Dredging/Frying the Croquettes

2 cups finely ground butter crackers, or Panko breadcrumbs
1 egg, lightly beaten
½ cup milk
1 cup all-purpose flour
salt and pepper, to taste
neutral oil, such as canola or vegetable oil

Instructions

Prepare the ham: Cut the ham into small pieces and place in the bowl of your food processor with the blade in place. Pulse until ham is well ground, but some larger pieces remain.
Make the croquettes: Melt butter over medium heat in medium nonstick saucepan.
Add 2 tablespoon flour, and stir to combine.
Cook flour and butter mixture, stirring occasionally for 2 minutes.
Slowly whisk in milk and spices until no lumps are present, and cook (stirring occasionally) until thickened, about 2-3 minutes.
Once thickened, turn off heat and fold in ham, and sliced scallion. Once combined, fold in the cheddar. For best results, transfer the mixture to an airtight container and place in the refrigerator for at least 2 hours, or up to overnight.
When ready to fry, Form into roughly 2” balls, and transfer to a parchment lined sheet.
Add flour to a medium bowl or large rimmed plate and season with salt and pepper, whisking to combine.
Set cracker crumbs in a similar bowl/plate.
In a smaller bowl, whisk together eggs and milk.
To dredge: Carefully coat each ball in flour, then egg, then cracker crumbs. Place back on to parchment-lined sheet, and repeat until all balls are coated
Heat 1” of neutral frying oil in a deep, wide skillet or frying pan over medium-high hear for 3-4 minutes.
Set a cooling rack set over a baking sheet close to your work station for cooling/draining the croquettes as you fry.
Working in batches, fry the croquettes in oil on medium-high heat for 1-2 minutes a side, flipping once (gently) with a spatula, pressing down gently when you flip. Croquettes should be golden.
Once both sides are fried, transfer to rack, and continue to work in batches until all croquettes are fried.
Serve hot with dipping sauce of choice (I love Ken’s honey mustard!)

Notes

I used leftover pieces of spiral sliced honey ham for this recipe, but you could use any thick sliced ham of your choosing for this recipe! Even ham steak would work well. Just cut it into small chinks and grind in the food processor.

Use any milk you have on hand for the croquette batter and dredging. I used 2% milk for these.

I love the taste of sharp cheddar for these, but you could also do Swiss cheese, Gouda, or Monterey Jack for these!

I used scallion for these, but you could sub in either shallot or chives if you have those on hand.

Either ground butter crackers (such as Ritz or something similar) or Panko work for the breading.

Nutrition