Cuban Ham Croquettes (Croquetas de Jamón)

These Cuban Ham Croquettes, known as Croquetas de Jamón, offer a perfect blend of creamy béchamel sauce infused with savory ham, encased in a crispy, golden exterior. Ideal for family gatherings or festive occasions, these croquettes are a true delight from Cuban cuisine.

Ingredients

🥛 2 cups Milk
🍖 2 cups Cooked Ham, ground
🧅 1 Onion, diced
🌿 1 tablespoon Parsley, dried
🧂 1 teaspoon Adobo, house seasoning
🧄 1 teaspoon Garlic Powder
🧄 Carefully diced Chopped Garlic
🫒 1/2 cup Olive Oil (Brand: Extra Virgin Olive Oil, product of Italy)
🧈 1/2 stick Butter, approx. 4 tablespoons or 1/4 cup
🧂 1/2 teaspoon Salt (Brand: Natural Sea Salt)
🔶 1/2 cube Beef Bouillon (Brand: Maggi Bouillon)

For Breading:
🍞 Breadcrumbs, enough to coat
🥚 3 Eggs, beaten
🌾 All-Purpose Flour, enough to coat

Instructions

1- Prepare the Roux Base:

• In a large non-stick pan, heat the olive oil and butter over medium heat.
• Add 1/2 teaspoon of salt and let the butter melt completely.

2- Sauté Aromatics and Seasonings:

• Add diced onions, adobo, garlic powder, and beef bouillon to the pan.
• Stir until the onions are translucent and the spices are well combined.

3- Cook the Onions:

• Sauté until the onions are translucent.

4- Add Flour:

• Stir 1/2 cup of all-purpose flour into the pan.
• Quickly blend it with the oil/butter mixture, ensuring it cooks but doesn't burn.

5- Incorporate Milk (First Half):

• Gradually pour 1 cup of milk into the pan, stirring constantly until the mixture thickens to a creamy consistency.

6- Incorporate Milk (Second Half):

• Add the remaining 1 cup of milk, continuing to stir until a thick, smooth béchamel sauce forms.

7- Taste and Adjust Seasoning:

• Taste the béchamel and adjust the seasoning if necessary.

8- Add Ham:

• Remove from heat, then fold in the ground cooked ham until it's thoroughly mixed into the béchamel.

9- Chill the Base:

• Transfer the mixture to a shallow dish and cool in the refrigerator for at least 4 hours, or ideally overnight.

10- Prepare Breading Station:
- Set up three plates: one with flour, one with beaten eggs, and one with breadcrumbs.

11- Form Croquetas:
- Scoop tablespoons of the chilled mixture and shape them into small cigars, about 2-3 inches long.

12- Bread the Croquetas:
- Roll each croqueta in flour, dip in beaten eggs, and then coat in breadcrumbs.

13- Freeze Before Frying:
- Place croquettes on a baking tray and freeze for about 15 minutes.

14- Deep-Fry:
- Heat oil in a deep frying pan. Fry the croquettes in batches until golden brown.

15- Drain:
- Place fried croquettes on a paper towel-lined tray to absorb excess oil.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (plus chilling time)
Servings: Makes approximately 20 croquettes
Calories: 250
Proteins: 10g
Fats: 15g
Carbohydrates: 20g
Equipment: Large Non-Stick Pan, Wooden Spoon, Measuring Cups, Small Bowls, Stovetop/Electric Range, Small Spoon, Refrigerator/Freezer, Plates, Baking Tray, Paper Towels, Deeper Frying Pan, Serving Platter

Cooking Tips

• Ensure constant stirring to avoid lumps in the béchamel.
• Freeze briefly to help the croquettes retain their shape during frying.

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Cuban Ham Croquettes (Croquetas de Jamón)