Recipe courtesy of Mika Leon
Recipe courtesy of Mika Leon
Watch how to make this recipe.
Croquetas de Jamón (Creamy Ham Croquettes)
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- Level: Intermediate
- Total: 8 hr 40 min (includes chilling)
- Active: 1 hr
- Yield: 20 croquetas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 230
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 43 mg
- Sodium
- 213 mg
Sometimes called “Cuban protein bars,” these croquetas are a Miami classic. Creamy, savory ham filling is encased in a signature saltine-cracker breading and fried to golden perfection. Found in every ventanita (Cuban coffee window) and bakery across the city, croquetas de jamón are a staple of Miami culture served with a cafecito for breakfast, as a snack or midnight bite.
- Level: Intermediate
- Total: 8 hr 40 min (includes chilling)
- Active: 1 hr
- Yield: 20 croquetas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 230
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 43 mg
- Sodium
- 213 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- In a large food processor, pulse the onion and garlic together until very finely chopped. Transfer to a bowl and set aside. Add the ham to the food processor and pulse until finely ground. Set aside.
- In a Dutch oven or caldero, melt the butter over medium-low heat. Add the chopped onion and garlic and cook for 2 minutes until softened. Stir in 1 cup of the flour, mixing well with a whisk to form a paste, and cook for 1 to 2 minutes to remove the raw flour taste. Slowly pour in 1 1/2 cups of the milk while whisking continuously to prevent lumps. Cook until it begins to thicken; if it’s too stiff, add more of the milk as needed until it is a thick paste. Once thickened, 2 to 3 minutes, stir in the wine and cook for 1 to 2 minutes longer to let the alcohol cook off.
- Stir in the ground ham, salt and pepper. Mix until combined and the mixture forms a thick,
- creamy paste. Remove from the heat and transfer to a shallow baking dish. Let cool to room
- temperature, then cover with plastic wrap and refrigerate for 2 hours, or until the mixture is firm.
- Oil your hands to prevent filling from sticking to them as you form the croquetas. Scoop about 1/4 cup of the filling up and shape it into a small log. Place the log on a tray and repeat with the remaining filling. Refrigerate for 4 to 6 hours until firm.
- Set up a breading station with 3 shallow bowls: One with the remaining 1 cup flour mixed with a pinch of salt, one with the beaten eggs and one with the ground saltine crackers. Carefully dredge each croqueta in flour, then dip in the egg and coat thoroughly with the ground crackers. Arrange the breaded croquetas on a tray and refrigerate for at least 1 to 2 hours or up to overnight.
- Before frying, place the croquetas in the freezer for 8 to 10 minutes to firm up a bit more. When ready to fry, heat the oil in a large heavy-bottomed pot to 350 degrees F. Fry in batches for 3 to 5 minutes, or until golden brown. Remove with a slotted spoon and drain on a tray lined with paper towels. Serve hot with lime wedges and extra saltine crackers on the side.
