Cuban Croquetas

Dec 03, 2025 • Tom Jackson

Cuban croquetas (croquetas de jamón) are the kind of appetizer that disappears fast: crisp, golden crust on the outside and a creamy, savory center loaded with smoky diced ham and melty Swiss. Chef Tom’s version starts by browning the ham in butter for extra flavor and a little texture, then building a thick béchamel (roux + milk) that sets up firm once chilled. Swiss cheese goes in at the end for that classic Cubano-inspired combo, and the filling gets pressed flat on a sheet pan so it chills evenly and slices clean.

Instead of rolling traditional cigars, these are cut into tidy slabs that plate nicely and won’t scoot around. After a quick three-stage breading (flour, egg, fine breadcrumbs), they fry in hot oil until crunchy and golden. Serve them with a bold mayo-mustard dip and sliced spicy dill pickles—the tang and acidity make every bite feel like you’re ready for “just one more.”

What You’ll Love About This Recipe

Creamy béchamel center that sets up firm for easy shaping
Smoked ham browned in butter for extra flavor + texture
Swiss cheese melts right into the filling for Cubano vibes
Slab shape plates clean (no rolling around)
Cast iron frying at 350°F for fast, even crunch
Big, tangy mayo–Dijon dip + spicy pickles to cut the richness

Crispy Ham & Swiss Croquetas (Cast Iron Fried)

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Cuban

Servings

14

Prep Time

10 minutes

Cook Time

45 minutes

Calories

443

Creamy ham-and-Swiss Cuban croquetas, fried crisp in cast iron and served with mayo–Dijon and spicy dill pickles.

Print Recipe

Ingredients

Croqueta Filling

4 Tbsp butter
12 oz / 2 cups ham, diced (smoked ham recommended)
1/2 cup flour
2 cups milk
4 oz Swiss cheese, diced
Cattleman’s Grill Lone Star

Breading + Frying

2 cups flour
3 eggs Cuban
2 cups fine breadcrumbs (finer than panko)
3 cups vegetable oil (for frying)

Dip + Serving

1 1/2 cups mayonnaise
1/2 cup Kozlik’s Dijon mustard
14 Holmes Made Dad’s Spicy Garlic Dill Pickles

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Directions

Preheat a Dutch oven over medium heat. Melt the butter, then add the diced ham. Cook until it’s lightly browned and you’ve got a little crisp starting to show—this keeps the filling from being one-note creamy. If you get the occasional oil pop while the ham fries, that’s your cue to stay attentive.
Stir in the 1/2 cup flour and mix until everything is evenly coated. Keep cooking just long enough to knock out the raw flour smell.
Pour in the milk slowly, stirring constantly as it thickens into a béchamel. You’re looking for a thick, sturdy mixture—creamy, but not runny.
Add the Swiss cheese and stir until melted and fully incorporated. Season with Cattleman’s Grill Lone Star to taste (the ham brings plenty of salt, so you’re mainly dialing in peppery, garlicky balance)
Line a sheet pan with parchment paper and spread the mixture evenly. Top with more parchment.
Set another sheet pan on top and press to flatten. Refrigerate until solid—this is what makes clean slicing and easy breading possible.
Slice the chilled filling into slabs. Set up three bowls: flour, beaten eggs, and fine breadcrumbs. Coat each slab in flour, then egg, then breadcrumbs, pressing gently so the crust sticks well.
Fill a Lodge 12” cast iron skillet about 2/3 full with frying oil and heat to 350°F. Fry in hot oil until golden brown. Transfer to paper towels or a wire rack to drain and stay crunchy.
Mix the mayonnaise and Dijon for dipping, and serve with sliced spicy dill pickles for that tangy bite that cuts through the richness.

Image of Crispy Ham & Swiss Croquetas (Cast Iron Fried)

Recipe Note

Recipe FAQ

How do I know the béchamel is thick enough?
It should be thick enough to spread and hold ridges, not pour like sauce. If it’s loose, it won’t slice clean after chilling.

Can I shape these the traditional way?
Yes—roll into “cigars” instead of slabs. Chef Tom’s slab shape is great for plating and topping because it lays flat.

Can I freeze croquetas before frying?
Absolutely. Bread them first, freeze on a tray, then store airtight. Fry from frozen at 350°F—just cook until deep golden.

Why use fine breadcrumbs instead of panko?
Fine crumbs give a tighter shell, which is ideal with creamy fillings.

What should I serve with croquetas?
The mayo–Dijon dip and spicy dill pickles are perfect—tang + acidity keeps the bites from feeling heavy.

What oil temp works best?
350°F for quick browning without overcooking the center.