Virginia Ham and White Cheddar Croquettes

  • Serves

    makes About 30 Croquettes


Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover ham; they pair well with a dry white wine.


  • 2 large russet potatoes, peeled and cut into 1" pieces
  • 3 tbsp. unsalted butter
  • 1 small onion, minced
  • 14 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. Virginia ham, finely chopped
  • 4 oz. white cheddar, grated
  • 14 cup finely chopped chives
  • 1 cup flour, plus more for dusting
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • Canola oil, for frying


Step 1

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes.

Step 2

Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3"-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes.

Step 3

Heat 2" oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.

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