When I first tried making croquettes in the air fryer, I was sceptical. Could they ever rival the crisp, golden crust of the classic fried version? Turns out, yes—if you do it right. These air fryer croquettes are every bit as satisfying, filled with creamy béchamel and flecks of salty serrano ham, with a crust that crunches just enough to make you forget there’s no deep oil involved.
Air frying works so well for croquettes
The beauty of this method is that you get the flavour and texture of traditional Spanish croquettes without standing over hot oil. The air fryer circulates heat evenly, giving the breadcrumbs a golden, crisp finish while keeping the inside soft and smooth. They’re lighter, quicker, and far less messy to clean up.
I started air frying croquettes when I wanted to make a batch for lunch without heating up the kitchen. They taste surprisingly close to the original, and you can even reheat leftovers in the same machine without losing that crunch. For variety, I sometimes make a tray of these alongside gluten free croquettes with cheese and potato mash or a few vegetarian mushroom and cheese croquettes for balance. If you’d like more ideas, you’ll find all of them in 10 best Spanish cheese croquette recipes to make at home.
The perfect filling for lighter croquettes
Serrano ham is the star here. It’s salty, savoury, and adds just enough richness to the creamy béchamel. Because air frying doesn’t rely on oil, the flavours feel a little cleaner, and the filling stands out more. I also add a small amount of grated cheese, usually manchego, for that signature smoothness. The result is a croquette that feels just as indulgent as the deep-fried kind, but with far less guilt attached.
Ingredients
- 70 g unsalted butter
- 80 g plain flour
- 700 ml whole milk, warmed
- 100 g finely chopped serrano ham
- 50 g grated manchego cheese
- 1 tsp Dijon mustard
- ¼ tsp nutmeg
- ½ tsp white pepper
- 1 tsp salt
- 2 large eggs, beaten
- 120 g breadcrumbs (preferably panko)
- 1 tbsp olive oil
- Cooking spray or light oil for air fryer
Ingredient notes
The serrano ham should be finely chopped so it disperses evenly through the béchamel. Manchego is ideal for its nutty taste, though any firm cheese works. The breadcrumbs make all the difference—panko gives that extra crunch when air fried.
Always brush or spray the croquettes with a light coating of oil before air frying. It helps the crumbs toast evenly and gives them that classic golden finish.
Equipment needed
You’ll need an air fryer with a temperature control and a basket large enough for a single layer of croquettes. A small saucepan and whisk for the béchamel, and a tray to cool the mixture before shaping.
If you prefer, you can line the air fryer basket with parchment paper to stop sticking. I also use a small scoop to portion the croquettes evenly before coating them in flour, egg, and breadcrumbs.
Instructions
Start by melting the butter in a pan, then stir in the flour to form a roux. Cook gently for two minutes, then whisk in the warm milk gradually until smooth and thick. Add the chopped serrano ham, grated cheese, mustard, nutmeg, salt, and pepper. Stir until everything melts together into a creamy béchamel.
Spread the mixture into a dish, drizzle with olive oil to stop a skin forming, and leave to cool. Cover and chill for four hours or overnight until firm. Once set, shape the mixture into small ovals, coat each one in flour, then egg, then breadcrumbs. Lightly spray with oil and place on a parchment-lined tray.
Preheat your air fryer to 190°C. Arrange the croquettes in a single layer, leaving a little space between them. Cook for 10 to 12 minutes, turning halfway through, until golden and crisp. Serve hot, ideally straight from the basket.
Getting the most out of your air fryer
Avoid overcrowding the basket. The hot air needs to move freely around the croquettes to crisp them evenly. If your air fryer has a smaller basket, cook in batches. Give them a gentle shake or turn halfway through so all sides cook evenly.
If you want a darker crust, brush the croquettes with a little olive oil before cooking rather than relying solely on spray. It deepens the colour and adds a subtle richness. You can use the same approach when making bechamel croquettes with jamón ibérico and cheese if you prefer a premium variation.
What to serve with air fryer croquettes
I like to serve these with a lemony salad or roasted peppers. They also make a great addition to a Spanish tapas spread. Try pairing them with croquettes with leftover roast chicken and cheddar for a creamy contrast, or easy croquettes with ham and béchamel sauce if you prefer the classic version.
A small dish of aioli or smoky romesco on the side works beautifully. The sauce clings to the crunchy crust and adds just enough tang.
Wine and beer pairings
A crisp Albariño cuts nicely through the creamy filling, while a dry rosado gives a touch of fruitiness that pairs with the ham. For beer, go for a Spanish lager or a pale ale with light bitterness to balance the salt. If you’re serving a full tapas spread, pour a fino sherry—its savoury, nutty notes complement the béchamel perfectly.
Frequently asked questions
Can I reheat croquettes in the air fryer?
Yes, and it’s the best way to do it. Reheat at 180°C for about 5 minutes until warm and crisp again.
Do I need to preheat the air fryer?
Yes, it helps them start crisping immediately and prevents sogginess.
Can I freeze croquettes before air frying?
Absolutely. Shape and coat them, freeze on a tray, and cook straight from frozen, adding a few minutes to the time.
Can I use prosciutto instead of serrano ham?
You can, though it’s slightly sweeter. Serrano has the ideal salt balance for croquettes.
How do I stop croquettes sticking to the basket?
Line it with parchment or give it a light spray of oil before cooking.
Tips for success with air fryer croquettes
Use just enough oil to help browning but not so much that they turn greasy. Shake the basket halfway through to ensure even cooking. If your croquettes look pale, a final quick blast at a higher temperature crisps them perfectly. Always chill the mixture well before shaping—it makes the process easier and prevents splitting. The air fryer cooks fast, so firm croquettes hold up best.
Recipe variations for air fryer croquettes
Add a small handful of grated cheddar for a cheesier twist similar to croquettes with leftover roast chicken and cheddar. For a vegetarian option, replace the ham with sautéed mushrooms as in vegetarian mushroom and cheese croquettes. If you love stronger flavours, swap serrano for jamón ibérico or add a pinch of smoked paprika for a deeper, more savoury tone.
Storage and reheating tips for homemade croquettes
Keep cooked croquettes in the fridge for up to three days. Reheat in the air fryer for five minutes at 180°C until crisp. They can also be frozen raw or cooked—just wrap tightly and cook or reheat straight from frozen. For meal prep, store the shaped but uncooked croquettes in the fridge, covered, and cook them fresh for the best texture.
Nutrition per serving
Air frying cuts down the oil content considerably, making these lighter than traditional fried croquettes. Serrano ham brings protein and minerals, while the béchamel provides calcium from the milk and cheese. They’re proof that comfort food doesn’t need to be heavy—just balanced, crispy, and irresistibly creamy.
Air fryer croquettes with serrano ham and béchamel
Ingredients
- 70 g butter unsalted
- 80 g plain flour
- 700 ml whole milk warmed
- 100 g serrano ham finely chopped
- 50 g manchego cheese grated
- 1 tsp Dijon mustard
- ¼ tsp ground nutmeg
- ½ tsp white pepper
- 1 tsp sea salt
- 2 eggs large, beaten
- 120 g breadcrumbs preferably panko
- 1 tbsp olive oil extra virgin
- Cooking spray or light oil for air fryer
Instructions
- Start by melting the butter in a pan, then stir in the flour to form a roux. Cook gently for two minutes, then whisk in the warm milk gradually until smooth and thick.
- Add the chopped serrano ham, grated cheese, mustard, nutmeg, salt, and pepper. Stir until everything melts together into a creamy béchamel.
- Spread the mixture into a dish, drizzle with olive oil to stop a skin forming, and leave to cool. Cover and chill for four hours or overnight until firm. Once set, shape the mixture into small ovals, coat each one in flour, then egg, then breadcrumbs. Lightly spray with oil and place on a parchment-lined tray.
- Preheat your air fryer to 190°C. Arrange the croquettes in a single layer, leaving a little space between them. Cook for 10 to 12 minutes, turning halfway through, until golden and crisp. Serve hot, ideally straight from the basket.