Smoked Ham and Cheese Croquetas

IngredientsCheese, Pork
Menu PartAppetizer/Small Plate
Cuisine TypeLatin
ham cheese croquetas

Source: Adapted from the Food Network South Beach Wine & Food Festival Cookbook by Lee Brian Schrager; Clarkson Potter/Publishers; 2010

Chef Michelle Bernstein
Miami, Fla.

Cheesy and studded with ham, these Latin-inspired tapas make festive finger food. Chef Bernstein suggests serving them with fig preserves or orange marmalade.


4 tbsp. olive oil, plus more for frying
1 cup minced yellow onion
1 cup plus 4 tbsp. all-purpose flour, divided
1 cup milk
4 oz. gorgonzola dolce, or a creamy blue cheese
8 oz. thinly sliced smoked ham, julienned and cut into 1/4-in. pieces
Salt and freshly ground black pepper, to taste
1 large egg, beaten
2 cups panko breadcrumbs
Fig preserves or orange marmalade (optional)


  1. In large saucepan, heat 4 tablespoons olive oil over medium heat. Add onion; cook about 5 minutes until soft and transparent, stirring often.
  2. Stir in 4 tablespoons flour; cook 1 minute. Whisk in milk and cook, stirring constantly, until thickened.
  3. Stir in cheese until completely melted. Stir in ham; season with salt and pepper. Spread mixture onto baking sheet. Refrigerate batter 30 minutes or until mixture sets.
  4. Place remaining 1 cup flour in a shallow dish. Place beaten egg in another shallow dish and bread crumbs in a third dish. Form chilled batter into 2-inch-long cylinders for croquetas. Dip each cylinder in flour, then egg and finally in breadcrumbs, coating evenly. Chill croquetas in refrigerator 1 hour.
  5. Pour remaining olive oil into large, deep, heavy-bottomed skillet to a depth of 3 inches. Heat oil to 350 F. Fry 3 to 4 croquetas at a time until golden. With slotted spoon, transfer croquetas to paper towels to drain. Serve hot, with fig or orange marmalade for dipping.

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