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Ham and Swiss Cheese Croquettes

Croquette Main
Croquettes are one of our all-time favorite appetizers, and they are traditionally made using various potato fillings. This recipe gives these crispy morsels of goodness a Spanish twist by using ham as a main filling ingredient. While this recipe is similar to Spanish tapas found at many restaurants, they don't include hard-boiled eggs. Instead, this recipe pays homage to that American favorite, the ham and Swiss sandwich. Swiss cheese blends perfectly with bits of diced ham to create an unforgettable melt-in-your-mouth combination, and you'll find your guests can't get enough of these little guys!

Ham And Cheese Croquettes

40 minutes prep; 1 hour inactive to prepare serves 15-20


  • 6 ounces deli ham, diced
  • 1 cup Swiss cheese, grated
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup small onion, diced
  • 2  cloves garlic, minced
  • 1 pinch cayenne pepper
  • 1/2 teaspoon Dijon mustard
  • 1  egg
  • 1 tablespoon water
  • 1 cup panko bread crumbs
  • 3/4 cup all-purpose flour
  • 2 cups canola oil
  • kosher salt and freshly ground pepper, to taste
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  1. Melt butter in a medium saucepan over medium heat.
  2. Add 2 tablespoons flour to butter and cook for 2 minutes. Stir continuously with a wooden spoon.
  3. Gradually whisk milk into butter mixture. Cook mixture for 5-8 minutes, or until it becomes thick.
  4. Heat 1 teaspoon of cooking oil in a small saucepan, and add onions. Cook onions, stirring occasionally, for 5 minutes.
  5. Add minced garlic to onions, and cook for another 1-2 minutes. Remove pan from heat.
  6. Stir grated Swiss cheese and ham into sauce mixture.
  7. Stir onion and garlic mixture, cayenne pepper and mustard into sauce. Season generously with salt and pepper.
  8. Transfer sauce to the freezer and let chill for 1 hour.
  9. Meanwhile, set up a breading station using three shallow bowls. In one bowl, beat 1 teaspoon of water into egg.
  10. Place the panko bread crumbs into second bowl, and add 3/4 cup flour to third bowl.
  11. Remove sauce from freezer. Use your hand to shape the firm sauce mixture into 3-inch logs or golf ball-sized rounds.
  12. Roll each log into the flour, and then dip them into the egg mixture, shaking off the excess. Cover each log completely with bread crumbs, and place on a sheet of wax or parchment paper.
  13. Pour canola oil into a Dutch oven or large skillet over medium-high heat. Heat oil to 360º F.
  14. Cook the croquettes in small batches until they are deep golden brown. Drain on paper towels, and serve immediately with your favorite dipping sauce.

Recipe adapted from Urban Cookery

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