Ingredients
Equipment
Method
In a large mixing bowl, combine the ground ham, room temperature butter, finely chopped onion, and nutmeg. Mix well until all the ingredients are evenly incorporated.
- a. Start by adding the ground ham to the mixing bowl.
- b. Add the room temperature butter to the bowl.
- c. Finely chop the onion and add it to the mixture.
- d. Sprinkle the nutmeg over the other ingredients.
In a saucepan, heat the whole milk over medium heat until it starts to steam. Gradually add 1 1/2 cups of all-purpose flour to the milk, stirring continuously to avoid lumps.
- a. Pour the whole milk into the saucepan.
- b. Place the saucepan on the stove over medium heat.
- c. Gradually add 1 1/2 cups of all-purpose flour to the milk, while stirring constantly.
- d. Keep stirring until the mixture is smooth and thickened.
Add the thickened milk mixture (bechamel sauce) to the ham mixture in the mixing bowl. Mix well until everything is combined and forms a cohesive mixture.
- a. Pour the thickened milk mixture into the mixing bowl with the ham mixture.
- b. Use a spatula or your hands to mix the ingredients together thoroughly.
Add the sofrito, parsley flakes, chicken bouillon powder, dry cooking wine, salt, and black pepper to the ham mixture. Mix well to incorporate all the flavors.
- a. Spoon the sofrito into the mixing bowl.
- b. Sprinkle the parsley flakes over the mixture.
- c. Add the chicken bouillon powder to the mixture.
- d. Pour the dry cooking wine into the bowl.
- e. Sprinkle the salt and black pepper over the other ingredients.
- f. Mix everything together until well combined.
Divide the mixture into small portions and shape each portion into a cylindrical croquette shape.
- a. Scoop a small portion of the mixture using a spoon.
- b. Roll the portion between your hands to form a cylindrical shape.
- c. Repeat the process until all the mixture is used.
In a shallow bowl, beat the eggs. Dip each croquette into the beaten eggs, ensuring it is fully coated.
- a. Crack the eggs into a shallow bowl.
- b. Use a fork or whisk to beat the eggs until well mixed.
- c. Take one croquette and dip it into the beaten eggs, making sure it is completely covered.
Roll each egg-coated croquette in the remaining 1/4 cup of all-purpose flour and then in the bread crumbs, pressing gently to adhere.
- a. Sprinkle the remaining 1/4 cup of all-purpose flour onto a plate or shallow dish.
- b. Take the egg-coated croquette and roll it in the flour, coating it lightly.
- c. Next, roll the croquette in the bread crumbs, pressing gently to ensure the crumbs stick.
In a deep frying pan or pot, heat vegetable oil over medium heat. Fry the croquettes in batches until they turn golden brown and crispy. Remove from the oil and drain on paper towels.
- a. Place the deep frying pan or pot on the stove over medium heat.
- b. Pour vegetable oil into the pan, enough to submerge the croquettes.
- c. Once the oil is hot, carefully add a few croquettes at a time, making sure not to overcrowd the pan.
- d. Fry the croquettes until they become golden brown and crispy, flipping them occasionally for even cooking.
- e. Use a slotted spoon or tongs to remove the cooked croquettes from the oil.
- f. Place the fried croquettes on a plate lined with paper towels to absorb excess oil.
Serve the Cuban Croquetas de Jamon warm as an appetizer or main dish.
- a. Transfer the cooked croquettes to a serving plate.
- b. Allow them to cool slightly before serving.
- c. Serve them with your favorite dipping sauce or enjoy them as is.
Notes
Keep the ground ham, butter, and milk at room temperature for easier mixing.
Use a non-stick saucepan for the bechamel sauce to prevent sticking.
Shape the croquettes tightly to maintain their cylindrical shape while frying.
Use a digital thermometer to ensure the oil reaches the right frying temperature.
Fry the croquettes in batches to avoid overcrowding the pan.
Pat the fried croquettes with paper towels to remove excess oil before serving.