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croquettes cuban

Cuban Croquettes: A Family Tradition You’ll Love

Cuban croquettes, or croquetas de jamón, are crispy on the outside and creamy on the inside, packed with seasoned minced ham, onion, and warm spices. This beloved snack is a Cuban-American staple—perfect for holidays, brunches, and freezing ahead for whenever cravings hit.

  • Total Time: 1 hour
  • Yield: 20–24 mini croquettes 1x

Ingredients

Scale

  • 1 cup finely chopped cooked ham

  • 1/4 onion, finely minced

  • 2 tablespoons olive oil

  • 2 tablespoons all-purpose flour (plus more for breading)

  • 1 cup whole milk, warmed

  • 1/2 teaspoon paprika

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt (plus more to taste)

  • 1 tablespoon chopped fresh parsley (or 1 tsp dried)

  • 1 packet sazón seasoning (with culantro and achiote preferred)

  • 1 egg, beaten

  • 1 cup plain breadcrumbs

  • 1/2 cup panko breadcrumbs

  • Neutral oil for frying (canola or vegetable)

  • Lime wedges, for serving

  • Optional: saltine crackers, for a traditional side

Instructions

Step 1: In a skillet over medium heat, sauté minced onion in olive oil for 2 minutes. Add the minced ham and cook for another 2 minutes, stirring to combine.
Step 2: Stir in paprika, nutmeg, pepper, parsley, sazón, and salt. Mix well.
Step 3: Add flour and stir until the ham mixture becomes crumbly. Gradually add warm milk while stirring continuously until the dough thickens.
Step 4: Transfer the dough to a shallow dish, flatten slightly, and cover with plastic wrap (touching the dough). Chill for 30–40 minutes.
Step 5: Once chilled, scoop the dough using a cookie scoop and roll into small logs.
Step 6: Bread each croquette by rolling in flour, dipping in beaten egg, and coating with mixed breadcrumbs.
Step 7: Heat oil to 375°F in a deep skillet. Fry croquettes in batches for 2–3 minutes until golden brown. Drain on paper towels and sprinkle with a pinch of salt.
Step 8: Serve hot with lime wedges and optional saltines.

Notes

  • Dough can be frozen after breading and fried from frozen.

  • Mix of panko and plain breadcrumbs gives the best crunch.

  • Use a fork for breading to avoid sticky fingers.

  • Always test one croquette before frying the batch—adjust salt if needed.

  • Great with garlic-lime aioli or served plain with lime.

  • Author: Emilie Faivre
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Cuisine: Cuban-American