Ham and Cheese Croquettes Recipe You Have to Try Today

October 5, 2026

Golden ham and cheese croquettes garnished with parsley and served with mustard sauce

There’s something irresistibly comforting about ham and cheese croquettes. These bite-sized delights combine creamy, cheesy filling with crispy golden exteriors that make every bite a joy. If you’re craving a snack or appetizer that’s both satisfying and easy to make, this ham and cheese croquettes recipe is exactly what you need.

You’ll find this recipe simple enough to whip up on a weeknight but special enough to impress guests. From the first crispy crunch to the gooey, savory center, these croquettes are a crowd-pleaser you’ll want to make over and over.

Why You'll Love This Recipe

Quick and easy to prepare with common pantry ingredients
Perfectly crispy outside with a creamy, cheesy ham filling
Great for snacks, appetizers, or party finger food
Customizable with your favorite cheeses or herbs
Freezable for convenient make-ahead options

Ingredients

Gather these ingredients for the perfect ham and cheese croquettes. The filling is creamy and flavorful, while the coating ensures a crisp finish.

1 cup cooked ham, finely chopped
1 cup shredded sharp cheddar cheese
3 tablespoons unsalted butter
1/4 cup finely chopped onion
3 tablespoons all-purpose flour
1 cup whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 large eggs
1 cup panko breadcrumbs
1/2 cup all-purpose flour (for dredging)
Vegetable oil for frying (about 2 cups)

Recipe Details

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 (about 12 croquettes)
Calories: Approx. 220 per croquette

How to Make Ham and Cheese Croquettes – Recipe You Have to Try

In a medium skillet, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes.
Stir in 3 tablespoons of flour and cook for 1-2 minutes, stirring constantly to form a roux without browning.
Gradually whisk in the warm milk and cook, stirring, until the mixture thickens into a smooth béchamel sauce, about 3-5 minutes.
Remove from heat and stir in the chopped ham, shredded cheddar, salt, pepper, and nutmeg. Mix well until the cheese melts and the filling is creamy.
Transfer the mixture to a shallow dish, cover with plastic wrap directly on the surface, and refrigerate for at least 1 hour until firm.
Once chilled, shape the mixture into small oval croquettes, about 2 inches long. Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls.
Dredge each croquette first in flour, then dip into beaten eggs, and finally coat evenly with panko breadcrumbs.
Heat vegetable oil in a deep skillet or saucepan to 350°F. Fry the croquettes in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
Serve warm with mustard or your favorite dipping sauce and enjoy the crispy, creamy goodness.

Tips for the Best Results

Make sure the filling is well chilled before shaping to prevent croquettes from falling apart.
Use panko breadcrumbs for extra crunch and a lighter texture.
Maintain oil temperature between 340°F and 360°F for even frying and to avoid greasy croquettes.
Customize the filling by swapping cheddar for gruyere or adding fresh herbs like parsley or chives.
Don’t overcrowd the frying pan; fry in batches for the best crispiness and color.

Storage and Reheating

Store leftover ham and cheese croquettes in an airtight container in the refrigerator for up to 3 days. To keep them crispy, reheat in a preheated oven at 375°F for about 10 minutes instead of the microwave.

You can also freeze uncooked croquettes on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding a minute or two to the cooking time.