Croquettes, or croquetas as they say in Spanish, are fried little nuggets of goodness. Ham and béchamel paste are made into little balls breaded and deep fried. We’ve created a simple dairy-free keto recipe that easily comes together in the food processor.
August 20 2019 recipe & photo by Cristina Curp, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Appetizer, Main course
Croquettes, or croquetas as they say in Spanish, are fried little nuggets of goodness. Ham and béchamel paste are made into little balls breaded and deep fried. We’ve created a simple dairy-free keto recipe that easily comes together in the food processor.
USMetric
2 servingservings
Ingredients
- ½ lb 220 g ham, cured, diced
- 2 2 egg white, dividedegg whites, divided
- 2 tbsp 2 tbsp fresh oregano, minced
- 2 tbsp 2 tbsp fresh chives, minced
- 1 tbsp 1 tbsp cider vinegar
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 1 cup 240 ml coconut oil, for frying
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Making low carb simple
Instructions
Instructions are for 2 servings. Please modify as needed.
In the food processor, pulse together the ham, one egg white, oregano, and chives until a chunky paste forms.
Line up your food processor bowl, a shallow bowl with the remaining egg white and apple cider vinegar whisked together, and a plate with the almond flour.
Shape three slightly flattened balls per serving from the ham paste. Dredge each ball in the egg white, then coat in almond flour. Shake off the excess and repeat, egg white, and almond meal.
Heat the coconut oil in a large heavy-bottom skillet over medium heat.
Fry the croquettes 3-4 minutes on each side or until they are golden brown all over. Remove from heat and let cool for a few minutes before enjoying!
Tips
These are pretty big! You can easily make 10 smaller croquettes.
Serve with a dipping sauce and side salad. For a tasty dip, mix equal parts of dijon mustard and mayonnaise together.
If you can’t have almond flour, feel free to use coconut flour instead.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
11 comments
1
Paula Pérez
August 23 2019
Try egg white powder for coating ;)
- 1 comment removed
3
Andrea
September 3 2019
We loved it!!! It was amazing!!! Thank you sooo much!
4
Judy42
September 6 2019
Terrific! Crispy, flavorful! Not the obvious ham taste I expected, but more like a deep fried flavorful snack! A definite winner, and so low in carbs!
5
Glenys
September 16 2019
The description for these says they are ham and béchamel paste, however the recipe doesn't mention béchamel at all. Does béchamel get included in the mix and if so how much?
Reply: #7
6
Angelica
September 16 2019
I just made this with chorizo instead of ham and they turned out great! Coconut oil is quite expensive where I live so I used olive oil, a smaller layer than what it stands on the recipe. The middle part was a little lighter in color than the sides but it was still cooked and the taste was good.
7
Reply to comment #5 by Glenys
Tilly
February 17 2020
No, it says that traditional croquettes are made with bechamel. Too many carbs in bechamel so they've made them with just egg white.
We must have over processed the ham as we got a gluey paste that was hard to coat. In the end we just fried blobs of it in a pan without bothering with the flour coating. Tasty enough to eat as a snack, but we wouldn't make them again.
8
Beth Loft
February 21 2020
These bear very little resemblance to Croquetas. Mine were however delicious - due perhaps to the horribly expensive Jambon Sec that I deployed. I made 8 from my mix. We had them as a starter (with a spicy tomato mayo dip and a glass of Fino sherry) but the amount for 2 persons was too substantial and we left some - they would easily have made a main meal dish with a good salad.
The egg white/almond coating worked well and crisped up nicely. I fried them in olive oil.
As they stand, I am giving them 3 stars.
I plan to develop this dish using a creamy cauliflower puree to replace the traditional bechamel. This I hope will both moisten and soften them down to something more like a croqueta and also offset the saltiness of the ham, which was almost too great in this example.
9
Terri
July 5 2020
How about using ground pork rinds instead of almond or coconut flour?
Reply: #10
10
Reply to comment #9 by Terri
Kerry Merritt Team Diet Doctor
July 5 2020
How about using ground pork rinds instead of almond or coconut flour?
We haven't tried it that way, but it could certainly work. Let us know if you try it out!
11
Kate Nordin
October 29 2020
Hello there!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
12
Solange
February 23 2021
These croquettes are incredibly fulfilling. I wrapped around them a lettuce leave with some Dijon mustard to add some freshness. It worked well as a main for me. I would say that people who were used to eating fast-food will specially like them. If you were not into fast-food these might be a bit too heavy!
