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Ham Croquettes

  • Yield: 48 croquettes


  • 1 pound Idaho potatoes, peeled
  • 1 3/4 teaspoons salt
  • 1 tablespoon vegetable oil, plus more for deep-frying
  • 1 cup chopped yellow onions
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon minced jalapeÒo
  • 3/4 teaspoon freshly ground black pepper
  • 1 pound seasoning ham, cut into 1/4-inch dice
  • 1 1/2 cups bleached all-purpose flour
  • 4 large eggs
  • 2 tablespoons plus 1/2 teaspoon Creole Seasoning, plus extra for sprinkling if desired
  • 1 cup fine dried bread crumbs
  • Vegetable oil for deep-frying


  • Combine the potatoes, enough cold water to cover by 1 inch, and 1 teaspoon of the salt in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium-low. Cook, uncovered, until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a large bowl.
  • Heat 1 tablespoon oil in a large heavy skillet over medium heat. Add the onions, parsley, garlic, jalapeño, the remaining 3/4 teaspoon salt, and the pepper. Cook, stirring often, until the onions soften, about 2 minutes. Add the ham and cook until heated through, about 2 minutes.
  • Add the ham mixture to the potatoes. Mash until blended but slightly lumpy. Set aside to cool for 15 minutes.
  • Add 1/2 cup of the flour and 1 egg to the potatoes and stir well with a wooden spoon to blend. Divide the mixture into 3 equal portions. Lightly dust a work surface with flour. Shape each portion into a 14-inch-long cylinder, about 1 1/2 inches in diameter, by rolling under your palms, coating it with flour to prevent sticking as you shape it. Cut each cylinder into 16 equal pieces. Place 1/2 cup of the flour in a small dish. Roll each piece in the flour into a ball about 1 1/2 inches in diameter. Put the balls on a baking sheet.
  • Put the remaining 1/2 cup flour in a shallow dish and season with 11/2 teaspoons of the Essence. Beat the remaining 3 eggs with 2 teaspoons of the Essence and 3 tablespoons water in a shallow bowl. Toss the bread crumbs with the remaining 1 tablespoon Essence in a shallow dish. Dredge each croquette in the seasoned flour, then in the egg wash, then in the seasoned bread crumbs, and return to the baking sheet.
  • Pour enough oil to come halfway up the sides of a large heavy pot or electric deep fryer and heat to 360°F. In batches, without crowding, fry the croquettes, turning to cook evenly, until golden brown, 3 to 4 minutes.
  • Sprinkle with some Essence, if desired, and serve hot.