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A plate full of vegan ham croquetas with lime wedges

How to Make Vegan Ham Croquetas

Author Chef Summer Storm - garden grub
These are mini logs of creamy ground vegan ham that are coated in bread crumbs and deep-fried. They are crispy, crunchy, creamy, and flavorful! They make for a perfect breakfast side, snack, or appetizer!
Prep Time 30 mins
Cook Time 9 mins
Rest Time 3 hrs
Total Time 3 hrs 39 mins
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Spanish
Servings 8 croquetas


  • 1 quart vegetable or canola oil
  • Cooking oil spray, neutral-flavored

Vegan Ham Filling/Dough

  • 1/4 cup vegan butter
  • 2 tbsp yellow onion, minced
  • 1/2 cup + 2 tbsp gluten-free flour (I used Bob's Red Mill's 1 to 1 Baking Flour)
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1 cup plain, unsweetened almond milk
  • 1 1/2 cup vegan ham, FINELY chopped (I use one whole bag of Sweet Earth's Apple Wood Smoked Plant-Based Ham)
  • 3 tbsp white wine vinegar


For Serving

  • 2 limes cut into wedges


Vegan Ham Filling/Dough

  • Place a large saute pan over medium/medium-low heat.
  • Once hot, add in the butter. Once the butter is melted, add in the onions and saute them for 1 minute.
  • Then, add in the flour, salt, pepper, and nutmeg. Stir well and cook for 2 minutes, stirring constantly.
  • Next, add a third of the milk into the pan and stir until evenly combined, creating a thick paste. Then, add in half more of the milk and stir until well combined. Lastly, add in the last portion of the milk and stir until well combined and smooth.
  • Add the white wine vinegar and finely chopped/ground vegan ham into the pan. Stir well and cook for one minute.
  • Remove the pan from the heat and allow the mixture to cool down somewhat. Then, scrape the mixture into a container and place it in the refrigerator to chill for at least three hours. I prefer to let it rest in the fridge overnight, so it's at its firmest texture and most accessible to mold.

How to Bread and Deep-Fry the Croquetas

  • Place the liquid Just Egg in a wide, shallow large bowl.
  • Place the gluten-free flour and gluten-free breadcrumbs in another wide, shallow large bowl. Stir to combine the two evenly.
  • Line a large sheet pan with a piece of parchment paper and grease it with cooking oil spray.
  • Wet your hands with cold water and then quickly mold flat 1/4 cup portions of the ham filling into small logs about 3 inches long and 1 inch wide.
  • Place the logs on the prepared baking sheet and set them in the fridge to keep cold, so they are easier to work with.
  • Bread one log at a time and continue holding the others in the fridge. First, coat it in the liquid Just Egg. Then, using your other hand, coat it in the breadcrumb-flour mix. Place the breaded log back onto the sheet pan in the fridge and bread the rest of them.
  • After all of the logs have been breaded (continue holding them in the fridge, so they stay firm), bring a medium-sized saucepot of the vegetable oil to 350 degrees Fahrenheit. USE A THERMOMETER to gauge the temperature accurately!
  • Carefully drop no more than two logs into the pot of oil and deep fry them for 3 1/2 to 4 minutes, flipping them over halfway through.
  • Gently remove them from the oil with a pair of metal tongs or a slotted metal spoon and then place them on a wire rack lined sheet pan.
  • Serve with lime wedges and squeeze the juice on top before each bite!
Keyword vegan croqueta, vegan croquetas, vegan croquettes, vegan ham croquettes, veggie croquette recipe
Tried this recipe?Let me know how it was!