These Cuban ham croquettes have a thin, crisp shell and a smooth, savory center. Thoroughly chilling the filling is essential for shaping and frying them without splitting.
Recipe details
- Prep time: 25 min + frío
- Cook time: 15 min
- Total time: 2 hr 40 min
- Servings: 18 croquettes
- Difficulty: Intermediate
- Estimated cost per serving: $0.55
Ingredients
- 3 tablespoons butter
- 1/3 cup very finely chopped onion
- 1/2 cup all-purpose flour
- 1 1/2 cups warm whole milk
- 8 oz (225 g) ham, finely chopped
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 eggs, beaten
- 1 1/2 cups fine breadcrumbs
- Vegetable oil for frying
Step-by-step instructions
- Melt the butter and cook the onion for 3 minutes. Add the flour and stir for 2 minutes.
- Gradually whisk in the warm milk. Cook for 4 to 5 minutes, until the mixture becomes very thick.
- Stir in the ham, nutmeg and pepper. Taste before adding salt. Spread in a dish, cover directly on the surface and chill for 2 hours.
- Divide the filling into 18 portions and shape into cylinders with lightly oiled hands.
- Dip each croquette in egg, then coat with breadcrumbs. Refrigerate for 20 minutes while heating the oil to 350°F (175°C).
- Fry in batches for 2 to 3 minutes until golden. Drain and rest for 2 minutes before serving.
Tips and variations
- The mixture should pull away from the pan before chilling.
- Freeze breaded croquettes and fry from frozen, adding about 1 minute.
