Air Fryer Cheese and Ham Croquettes

Air Fryer Cheese and Ham Croquettes

• Prep time: 20 minutes
• Chilling time: 2 hours (essential)
• Cook time: 10-12 minutes
• Yields: Approx. 12-15 croquettes

Ingredients

For the Croquette Filling:

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk
• 1 cup diced cooked ham (small cubes, like in the image)
• 1 cup diced cheese (gruyere, swiss, or sharp cheddar work best, small cubes)
• 1/4 teaspoon ground nutmeg (optional, but recommended for flavor)
• Salt and freshly ground black pepper, to taste

For the Breading:

• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups Panko breadcrumbs (for extra crispiness)
• Cooking spray (olive or avocado oil)

Instructions

Phase 1: Make the Creamy Base (Béchamel)

1. Melt Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Flour: Add the 1/2 cup of flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. It should form a smooth paste (a roux).
3. Add Milk: Slowly pour in the milk, whisking vigorously the entire time to prevent lumps. Continue to cook, stirring, until the sauce is very thick, smooth, and starts to bubble.
4. Season: Remove from heat. Stir in the nutmeg, salt, and pepper.

Phase 2: Prepare the Filling & Chill

1. Combine Ingredients: In a mixing bowl (like the glass one shown), pour the thick béchamel sauce. Add the diced ham and the diced cheese cubes.
2. Whisk: Using a wire whisk, gently but thoroughly mix all the ingredients until combined.
3. Chill (Crucial Step): Spread the mixture into a shallow baking dish or container. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely firm. The mixture must be cold to shape properly.

Phase 3: Shape and Bread

1. Prepare Breading Station: Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the Panko breadcrumbs.
2. Shape: Take about 2 tablespoons of the chilled, firm mixture and roll it into a cylinder or log shape (about 2-3 inches long).
3. Bread:
   • Roll the log in the flour, coating lightly and shaking off excess.
   • Dip completely into the egg mixture.
   • Roll in the Panko breadcrumbs, pressing gently to make sure they stick.
4. Optional Double Bread: For a thicker, crunchier crust that helps prevent cheese leakage, dip the Panko-coated croquette back into the egg and then back into the Panko.

Phase 4: Air Fry

1. Preheat: Preheat your air fryer to 400°F (200°C).
2. Arrange: Place the croquettes in the air fryer basket in a single layer. Do not overcrowd them; leave space for air circulation.
3. Spray: Lightly spray the tops of the croquettes with cooking spray. This is essential for achieving a golden, fried color.
4. Cook: Air fry for 8-10 minutes. At the halfway mark, gently flip the croquettes and spray the other side.
5. Serve: Cook until they are golden brown and crispy. Remove carefully and let them sit for 2 minutes before serving—the filling will be extremely hot!