These golden bites of comfort are what I call ‘crunchy joy in a coat of cheese.’ We’re talking about homemade ham and cheese croquettes—crispy on the outside, creamy and cheesy on the inside. It’s the kind of recipe you whip up when the snack craving hits hard or you want to impress the neighbors without trying too hard. You don’t need a culinary degree to make these. I sure don’t have one, and I still managed to pull off a tray that vanished faster than I could say ‘let them cool.’ The mixture of salty ham, gooey cheese, and pillowy mashed potatoes wrapped in a crunchy breadcrumb hug? Unbeatable. Whether it’s for a weekend brunch, a sneaky midnight snack, or something festive for a party spread, these little gems fit right in. If your kids are anything like mine, they’ll be asking for ‘those cheesy things’ by name. And hey, we all need more recipes appetizer style that double as dinner backups, right?

1) Key Takeaways
2) Easy Ham and Cheese Croquettes Recipe
3) Ingredients for Ham and Cheese Croquettes
4) How to Make Ham and Cheese Croquettes
5) Tips for Making Ham and Cheese Croquettes
6) Making Ham and Cheese Croquettes Ahead of Time
7) Storing Leftover Ham and Cheese Croquettes
8) Try these Appetizer Recipes next!
9) Ham and Cheese Croquettes
10) Nutrition

1) Key Takeaways

Ham and cheese croquettes are perfect for appetizer recipes, brunches, or party snacks.
This recipe combines mashed potatoes, diced ham, and cheese into crispy golden bites.
Easy to make ahead, kid-approved, and a total fridge-clearing win.
Pairs well with a side of Easy Broccoli and Cheese Soup or any simple dip you like.

2) Easy Ham and Cheese Croquettes Recipe

These ham and cheese croquettes are what I call a win-win—crisp on the outside, soft and cheesy in the middle, and gone before the plate hits the table. This appetizer recipe doesn’t ask for much but gives you back a lot. Got leftover mashed potatoes and some diced ham sitting around? That’s dinner, snack, or lunchbox gold just waiting to happen.

I usually make these on Sunday nights when the fridge starts to look like a weird buffet of random odds and ends. They come together fast, and kids will grab them without being asked twice. And adults? Well, they act like it’s their first time discovering cheese and potatoes.

They’re crunchy, cheesy, a little salty, and somehow always the first to vanish from the tray. You can even serve these next to your favorite dip, but honestly, they don’t need one. It’s one of those appetizer recipes that earns a permanent spot on the family menu.

3) Ingredients for Ham and Cheese Croquettes

Mashed Potatoes: Use chilled mashed potatoes. They should be firm enough to shape easily and hold everything together without falling apart in the pan.

Diced Cooked Ham: This adds a salty punch and a bit of chew. You can use leftover ham from dinner or pick up pre-diced ham at the store to save time.

Shredded Cheddar Cheese: This brings gooey, melty goodness to the inside. Sharp cheddar works best for bold flavor.

Chopped Green Onions (optional): A little freshness and a soft crunch go a long way. If your kids raise an eyebrow, leave it out. We won’t judge.

Garlic Powder: Adds a little depth to the flavor. Just a pinch makes a difference.

Salt and Pepper: Season to taste. The ham already brings some salt, so go light until you taste the mix.

All-Purpose Flour: First stop in the coating station. This helps the egg stick to the croquettes.

Eggs, Beaten: Acts like the glue between the flour and the breadcrumbs. Don’t skip it.

Breadcrumbs: These give the croquettes that golden, crispy jacket. Panko or regular both work fine.

Oil for Frying: You need enough to let the croquettes float slightly. Fry in batches and try not to overcrowd the pan.

4) How to Make Ham and Cheese Croquettes

Step 1: In a large bowl, combine the chilled mashed potatoes, diced ham, shredded cheddar, chopped green onions, garlic powder, salt, and pepper. Mix everything until well combined. Use your hands if needed—nobody’s watching.

Step 2: Scoop out a bit of the mixture and roll it into a ball or log, whichever feels right. If it sticks to your hands, a quick rinse under cold water helps.

Step 3: Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each croquette through the flour first, then dip into the egg, and finish with the breadcrumbs.

Step 4: Place the coated croquettes on a tray while you heat the oil. You’ll want enough oil in your skillet to let them sizzle and get golden.

Step 5: Fry the croquettes in batches, turning as needed, until they’re crisp and golden brown. This takes about 2–3 minutes per side.

Step 6: Let them rest on a paper towel-lined plate. Don’t bite in right away. They’re molten hot inside, and trust me—you only make that mistake once.

5) Tips for Making Ham and Cheese Croquettes

Let’s talk about prep. Use mashed potatoes that are cold. Warm ones fall apart when you roll them, which turns the whole process into a mess.

Keep your hands damp when shaping the croquettes. A little water makes it easier and less sticky. It also helps them hold shape while coating them.

If you’re baking instead of frying, use a spray of oil over the top of each croquette before popping them into the oven. You won’t get the same deep crunch, but it’s a solid backup move if you’re avoiding the stovetop.

6) Making Ham and Cheese Croquettes Ahead of Time

Making croquettes ahead is smart. You save time, clean fewer dishes, and get snacks when you want them most. Form the croquettes and coat them in breadcrumbs, then chill them in the fridge until you’re ready to fry. They’ll hold their shape better that way, too.

If you’re planning way ahead, freeze them. Just lay them on a sheet pan until solid, then stash them in a freezer bag. When you need a quick appetizer recipe, pull out what you need and fry straight from frozen. Add a couple more minutes to the cooking time and you’re good.

Having these tucked away in your freezer feels like a little victory. No last-minute scrambling for food, no panic over what to serve unexpected guests.

7) Storing Leftover Ham and Cheese Croquettes

Let the croquettes cool completely before storing. Put them in an airtight container and keep them in the fridge for up to four days. Reheat them in the oven at 350°F until warm, or toss them in the air fryer for extra crispness.

Microwaving works too, but you’ll lose that lovely crunch. Save that method for desperate moments only. They still taste good, just don’t expect fireworks.

If you made a double batch, freeze the extras. Reheat from frozen on a baking sheet, no thawing needed. That’s why we call this an appetizer recipe that works overtime.

8) Try these Appetizer Recipes next!

9) Ham and Cheese Croquettes