CubanCroquetas de jamón
Ham croquettes
Croquetas: Cuban ham croquettes, creamy béchamel and minced ham in a crisp crumb, from Havana cafeterías
Croquetas de jamón are the snack of the ventanita, the walk-up coffee window of Havana and Miami cafeterías, eaten with a cafecito at breakfast or tucked into a Cuban sandwich, and piled high at every party. This recipe contains pork: cooked ham is minced and folded into a thick, nutmeg-scented béchamel, chilled firm, rolled into small cylinders, crumbed and fried until golden, so the inside is almost molten. They contain milk, egg and wheat. The mistake is shaping the mixture while it is still warm; it must be cold and stiff or the croquettes split in the oil. They are done when deep golden all over and piping hot in the centre. Chef's tip: cook the flour in the butter for a full two minutes before the milk goes in, so the croquetas taste rich and nutty rather than floury.
- Prep
- 40 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 330 kcal
Ingredients
For the filling
- 2 ⅛ oz butter
- ½ onionvery finely chopped
- 3 ⅛ oz plain flour
- 2 cups whole milkwarm
- 9 oz cooked hamvery finely minced
- ¼ tsp ground nutmeg
- ¼ tsp black pepper
For the coating
- 2 eggsbeaten
- 5 ½ oz fine dry breadcrumbs
- 1 litre sunflower oil for frying
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Method
0/8 doneStep 2: Stir in 3 ⅛ oz plain flour and cook, stirring, for 2 minutes until it smells nutty.
2 minStep 3: Pour in 2 cups whole milk a ladle at a time, beating hard after each one, until you have a very thick, smooth sauce that pulls away from the pan sides, about 6 minutes.
6 minStep 4: Stir in 9 oz cooked ham, ¼ tsp ground nutmeg, ¼ tsp black pepper and 1 tsp dry sherry or white wine vinegar and cook for 2 more minutes. The ham is salty, so taste before adding any salt. (Cooking drives off the alcohol in the small splash of sherry; use the vinegar for none at all.)
2 minStep 5: Spread in a shallow dish, press cling film onto the surface and chill for at least 4 hours or overnight, until firm enough to roll.
Step 6: With damp hands roll heaped tablespoons into cylinders about 6 cm long. Dip each in 2 eggs, then roll in 5 ½ oz fine dry breadcrumbs; repeat egg and crumb for a sturdy shell. Chill for 15 minutes.
Step 7: Heat 1 litre sunflower oil for frying in a deep pan to 350°F (a cube of bread browns in 30 seconds). Never fill the pan more than a third full.
8 minStep 8: Fry 5–6 at a time for 2–3 minutes, turning, until deep golden all over and piping hot inside. Drain on kitchen paper and serve warm.
9 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 13 g
- Carbs
- 28 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does croquetas de jamón take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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