Croquetas de Jamón - Ham Croquettes Recipe

"Ham croquettes are Cuba's national appetizer. If it's a party, a picnic, a wedding, a christening - it doesn't matter - the croquettes are there! They can (and are!) eaten all day long, usually accompanied by Cuban coffee. By far, my favorite take-out food when I'm in a hurry and in my car is a hot croquette from the many Cuban restaurants here in Tampa. I have the bread crumbs on my center console to prove it..."

Step by Step Method

Step 1

In a large skillet over low heat, melt the butter. When it begins to foam, blend in the flour, then gradually whisk in the milk until the mixture thickens into a smooth paste. Immediately add the ham, salt, pepper, nutmeg, lime juice, and parsley. Continue cooking over low heat for 2 minutes, stirring constantly with a wooden spoon. Remove from heat.

Step 2

Spoon the mixture into a pan or platter and let it cool thoroughly. If made in advance, refrigerate after it reaches room temperature.

Step 3

Sprinkle a light layer of bread crumbs on a work surface. Scoop up 1 tablespoon of the cooled ham mixture and shape it into a cylinder about 1 1/2 inches long and 3/4 inch diameter. Dip it into the beaten egg and then into the crumbs. Repeat with the rest of the mixture, adding more bread crumbs as necessary. If preparing in advance, you can stop at this point and refrigerate, covered.

Step 4

Preheat the oven to 250 F. In a large, heavy-bottomed skillet or deep fryer, heat 2-3 inches of oil to 375 F, or until a drop of the mixture sizzles when it hits the oil.

Step 5

Fry 5-6 croquettes at a time until golden on all sides, turning with a slotted spoon. Don't overcrowd the pan, or the temp will drop and you'll get soggy croquettes. Don't want that!

Step 6

Transfer the croquettes to a paper-towel lined platter to drain, and keep warm in the oven until you've finished with all the croquettes.

Step 7

Serve with lime wedges. Everyone sprinkles lime juice to their taste.

Tips

Deep fryer, optional

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ForeverMama

Croquettes has always made my brain giddy, yep, comfort food pleasure. These came out so nice and crunchy and well-seasoned, except that I did add a bit more parsley and I think next time, I’d add a bit more. They were very delicate to handle and were coming apart when dipped in egg, so gently rolled them in flour first and then placed them in a spoon to maneuver them into the egg and gently covered them with panko breadcrumbs. These would make a delightful starter for the Holiday’s – people pleaser. Thank you, Lori, for sharing.