Spanish Ham Croquettes: A Savory Treat You’ll Fall In Love With!

And these Crispy Milk Croquettes are no different. They’re also known as “crocchette di latte”, and they get that name because of the milky bechamel sauce it’s made with. Ham (or other deli meats) and cheese are usually added, but it’s also a great way to make use of a few meat and cheese scraps in the fridge. The taste and texture will remind you of fried cheese sticks and creamy arancini balls. They’re surprisingly easy to make and easy to customize to your liking.

It’s a great appetizer or savory snack!

How To Make Crispy Milk Croquettes

Make the bechamel sauce:

Melt butter in a saucepan over medium heat. Add the flour and stir until it’s fully incorporated into the butter. Pour in the milk, while whisking constantly. This will prevent lumps! Continue to cook until the white sauce thickens. Season, then add the ham and cheese.

Make the croquettes.

Spread the milk mixture in a baking tin, then cover and refrigerate. Once the mixture has cooled (about 30 minutes), cut it into 10 to 12 pieces (it shouldn't be too big).

Create a breading station by setting up a plate with flour, a shallow bowl with beaten egg, and a plate with breadcrumbs. Fry in medium hot oil until golden. Drain on paper towels before serving.

Tips

When breading the croquettes, make sure that it’s completely covered with the egg wash and breadcrumbs. Otherwise, the filling might leak out.

Whatever meats and cheese you’re adding, make sure to chop them finely before adding them to the bechamel. This will ensure that the croquettes are breaded and fried more easily.

You can use other cheeses as well: parmesan, feta cheese, goat’s cheese, cheddar cheese, swiss cheese, gruyere, and mozzarella will all work.

Don’t have ham? Add other meats like chopped smoked chicken, fried bacon bits, or smoked salmon pieces.

How To Store Milk Croquettes

Store leftovers in the fridge for up to 3 days. Reheat in the oven or Airfryer to make them crispy again.

Instructions

Melt butter in a saucepan over medium heat. Add the flour and stir until it’s fully incorporated into the butter.

Start pouring the milk in batches, while whisking constantly, making sure to remove any lumps.

Continue to cook until thickened.

Season with salt, pepper, and nutmeg, and whisk to combine.

Add the ham and cheese, and stir to combine.

Spread the milk mixture in a small square 8-inch baking tin. Cover with plastic and refrigerate for 30 minutes.

Cut into 10 to 12 pieces.

Dust the pieces with flour, dip each one in the egg wash and then cover with breadcrumbs.

Heat vegetable oil to 180°C/350°F and cook milk nuggets for 3-4 minutes, until golden.

Drain on paper towels and serve.