Croquetas de Jamón – Cuban Ham Croquettes
yields about 26 croquettes
- 4 tbsp butter
- ½ cup finely diced onion
- 1/3 cup / 40 g flour
- 1 ½ cup / 360 ml milk, warmed
- ½ tsp nutmeg
- 1 tbsp dried parsley
- 4 cups ground ham (Grind smoked ham in a food processor)
- 1 cup / 150 g dry breadcrumbs
- salt, pepper
- 3 eggs, lightly beaten
- about 2 cups / 300 g breadcrumbs or cracker meal (I used Panko breadcrumbs which created the most amazing crust)
- salt, pepper
- about 1 cup oil
Melt the butter in a large frying pan. Sauté the onion until translucent. Stir in in the flour and then gradually whisk in the warm milk to make a smooth sauce. Simmer until the mixture is thickened.
Then season with the nutmeg and parsley. Fold in the ground ham and 1 cup of breadcrumbs. Simmer on low heat for a few minutes. Season to taste with salt and pepper.
Place the mixture into a bowl. Cover it and refrigerate it for at least 2-3 hours or overnight.
With lightly floured hands, shape the ham mixture into logs about 2 to 3 inches long and about ¾ inch in diameter.
Set up the breading station with the beaten egg seasoned with salt and pepper on the first plate and the cracker meal or breadcrumbs on a second plate.
Dip each ham log in the egg and then roll it in the cracker meal. Then dip it again in the egg and roll it in the cracker meal once more. Place the croquettes on a platter and cover them with foil. Refrigerate them for 2 to 3 hours. The coated coquettes wrapped in foil can also be frozen for later use. Just thaw them before frying.
Fry the croquettes in hot oil until golden brown, turning them occasionally. This may take 3 to 4 minutes. Remove from the oil and drain them on paper towels.
Recipe from Three Guys from Miami