Recipe

Cuban-style ham croquettes

Name: Cuban-style ham croquettes
Prep time: 265 min
Cook time: 30 min
Total time: 295 min
Ingredients: 250 g cooked ham, preferably from the leg, chopped very finely; 400 ml whole milk; 80 g common wheat flour; 50 g butter; ½ small onion (approximately 50 g); 1 clove of garlic; ¼ teaspoon ground black pepper; 1 pinch of nutmeg (optional); Salt, only if necessary; 50 g wheat flour; 2 eggs; 140 g fine breadcrumbs or crushed salted crackers; Vegetable oil sufficient for frying, approximately 750 ml to 1 liter depending on the container

Learn to prepare Cuban-style ham croquettes, golden and crispy on the outside with a creamy and savory filling. Step-by-step homemade recipe.

CiberCubaNovember 5, 2026

Cuban-style ham croquettes, golden on the outside and creamy on the inside. Image generated with AI.CiberCuba

Preparation4 h 25 min
Cooking30 min
Total time4 h 55 min
Servings20 croquettes
DifficultyMedium

Ham croquettes are one of those bites that form part of the memories of many Cuban families. They are enjoyed at birthdays, afternoon snacks, parties, and breakfasts, accompanied by bread, cookies, or simply fresh out of the pan.

Although they have European roots, croquettes have earned a special place in Cuban cuisine. They are usually prepared with cooked meats, fish, or ham, using a thick dough that allows them to be shaped before breading and frying.

In this version, we will use finely chopped cooked ham, onion, garlic, milk, and wheat flour. The secret lies in cooking the dough until it has enough consistency, letting it cool, and achieving a breading that does not open during frying.

The result is golden croquettes with a crispy coating and a soft interior, perfect for sharing with family or serving as an appetizer.

Method

Prepare the ham and aromatics. Chop the ham into very small pieces or pass it briefly through a grinder. It should be finely ground but not turn into a paste. Peel and chop the onion and garlic as finely as possible. If you prefer croquettes with a very uniform texture, you can lightly blend the onion and garlic.
Prepare the sofrito. Melt the butter in a deep skillet or saucepan over medium-low heat. Add the onion and cook for 3 or 4 minutes, stirring until tender and translucent, without letting it brown. Incorporate the garlic and cook for about 30 seconds more.
Incorporate the flour. Add the 80 g of wheat flour to the sofrito and stir continuously for approximately 2 minutes. The flour must mix completely with the butter and cook slightly to eliminate its raw taste. Avoid letting it take on a dark color.
Prepare the creamy dough. Pour the 400 ml of milk little by little, in several batches, stirring with a whisk to avoid lumps. Cook over medium-low heat, without stopping stirring, for about 8 to 10 minutes, until obtaining a very thick dough. It should begin to separate from the sides of the saucepan.
Add the ham and seasonings. Incorporate the chopped ham, black pepper, and, if desired, a pinch of nutmeg. Mix well and continue cooking for 3 to 5 minutes, until the ham is distributed and the dough detaches from the bottom when passing the spatula. Taste the mixture before adding salt, because the ham already provides quite a bit.
Cool the dough. Spread the dough on a tray or shallow dish. Let it lose its initial heat and cover it with plastic wrap in contact with the surface to prevent a crust from forming. Refrigerate for at least 4 hours, preferably overnight. Do not leave it more than 2 hours at room temperature. This resting time allows the dough to acquire firmness and be handled without deforming.
Shape the croquettes. Divide the cold dough into about 20 equal portions. With slightly moistened hands, form small and elongated cylinders, trying to make all the croquettes a similar size. Avoid leaving cracks on the surface.
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Bread the croquettes. Prepare three containers: one with the 50 g of flour for coating, another with the beaten eggs, and another with the breadcrumbs or crushed crackers. Pass each croquette first through the flour, shaking off the excess; then through the egg and finally through the breadcrumbs. Press gently to cover the ends well. If you have time, leave the breaded croquettes in the refrigerator for 15 minutes before frying them.
Image generated with AI.CiberCuba
Fry until golden. Heat abundant vegetable oil to about 175 °C. Fry the croquettes in small batches for approximately 2 to 3 minutes, turning them carefully if necessary, until achieving a uniform golden color. Do not fill the pan too much or move the croquettes constantly, as they could break.
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Drain and serve. Remove the croquettes with a slotted spoon and place them on a rack or absorbent paper to remove excess oil. Let them rest for one or two minutes and serve them hot, when the exterior is crispy and the interior creamy.
Image generated with AI.CiberCuba

Tips and variations

Choose the ham well. Use good quality cooked ham, preferably in a piece that you can chop. Very salty or smoked hams modify the flavor of the dough considerably.

Do not add salt at the beginning. The ham contains salt, and as flavors concentrate during cooking, the mixture could become too salty.

Cook the dough well. The flour needs to be cooked to lose its raw taste. The dough must be thick enough to be shaped after cooling.

Do not skip the resting time. A warm or too soft dough can deform or open in the oil.

Watch the oil temperature. If it is too cold, the croquettes will absorb fat. If it is excessively hot, the breading will brown before the center heats up.

You can also freeze them. Place the breaded but un-fried croquettes on a tray, separated from each other. Once frozen, store them in a container or bag suitable for freezing. You can fry them directly from frozen, in small batches, adjusting the time so the center is well heated.

Other recipes: also try meat croquettes and fish croquettes.