Quirky Foodster

Appetizers

Croquetas de Jamón

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Ingredients

  • - 250 g (9 oz) Cooked ham, finely ground or minced
  • - 60 g (4 tbsp) Unsalted butter
  • - 60 g (1/2 cup) All-purpose flour
  • - 500 ml (2 cups) Whole milk
  • - 30 g (2 tbsp) Onion, very finely minced
  • - 0.25 tsp Nutmeg, grated
  • - 0.5 tsp Fine sea salt
  • - 2 Eggs, beaten
  • - 150 g (1.5 cups) Dry breadcrumbs
  • - 500 ml (2 cups) Neutral oil for frying

Method

  1. Melt the butter in a saucepan over medium heat and sauté the onion until translucent.
  2. Whisk in the flour and cook for 1 minute to form a roux, without browning.
  3. Gradually whisk in the milk, cooking until thick and smooth, about 5 minutes.
  4. Stir in the ham, nutmeg and salt, and cook for 2 more minutes until very thick.
  5. Spread the mixture onto a tray, cover, and refrigerate for at least 2 hours until firm.
  6. Shape the chilled mixture into small logs about 6cm (2.5 in) long.
  7. Dip each log in beaten egg, then coat in breadcrumbs.
  8. Heat the oil to 180°C (350°F) and fry the croquettes in batches until golden, about 2-3 minutes.
  9. Drain on paper towels and serve hot.

Introduction: Croquetas de Jamón are creamy béchamel-based ham croquettes, breaded and fried until crisp, and are a direct
inheritance from Spanish colonial cuisine that became fully Cuban through their presence at every cafeteria
counter and family gathering across the island.

Cultural Background: Croquetas de Jamón are creamy béchamel-based ham croquettes, breaded and fried until crisp, and are a direct
inheritance from Spanish colonial cuisine that became fully Cuban through their presence at every cafeteria
counter and family gathering across the island. Cuban-American communities in Miami carried the recipe abroad,
but its roots and daily presence remain firmly in Havana's ventanitas (walk-up coffee windows).

Tips: The béchamel must be well chilled before shaping, or the croquettes will fall apart in the fryer. Double-coat in egg and breadcrumbs for an extra-crisp shell.

Variations: Croquetas de Pollo replace the ham with finely shredded cooked chicken. A cheese-filled version adds a small cube of cream cheese to the centre of each croquette before breading. No authentic meat-free version exists in tradition; not converted.

Storage: Refrigerate uncooked shaped croquettes for up to 2 days, or freeze for up to 2 months.

Reheating: Reheat cooked croquettes in a 190°C (375°F) oven for 8-10 minutes to restore crispness.

Nutrition: Per serving (3 croquettes): 310 kcal, 12g protein, 24g carbohydrates, 18g fat, 1g fibre, 640mg sodium.

FAQs

Q: Can I bake instead of fry these?
A: Yes, brush with oil and bake at 220°C (425°F) for 15-18 minutes, turning halfway, for a lighter result.

Q: Why did my croquettes burst open while frying?
A: This usually means the béchamel was not chilled firm enough before shaping.