Ham Croquettes

Glenn Lindgren: It's no secret that we love croquetas!

Raúl Musibay: They are very popular at restaurants, walk-up counters and bakeries all over Miami.

Jorge Castillo: Ham is the most popular. You occasionally see chicken croquetas too.

Glenn Lindgren: Some people bake their croquetas, but the best ones are fried.

Jorge Castillo: Eat them fresh and hot or don't bother eating them at all!

Stir in 1/3 cup flour to make a roux – add more butter if necessary to make a smooth roux. Gradually whisk in the milk to form a smooth sauce. Continue cooking until the sauce thickens. Your sauce needs to be very thick – like wallpaper paste! Whisk in nutmeg, sherry, and parsley. Fold in the ground ham and one cup bread crumbs.

Let simmer for five minutes on low heat. Taste and season with salt and pepper if necessary – the ham probably has enough salt already. Spoon the mixture into a baking pan and refrigerate until well chilled – at least one hour. NOTE: The mixture needs to be firm enough to form into rolls. If your mixture is too soft or sticky, add some additional bread crumbs.

Shape the ham mixture into logs about 3/4-inch thick and three inches long.

Make an egg wash by beating the eggs with water until frothy in a small bowl.

Combine the bread crumbs and flour in a second bowl; add salt and pepper.

Dip the logs in the egg wash and roll the logs in the seasoned bread crumbs. Dip a second time and re-roll in bread crumbs.

IMPORTANT: Cover logs with plastic wrap and refrigerate for two to three hours. (You may also freeze for later use, or use the freezer to quickly chill them.)

Sauté the croquetas in hot oil – about 350º F, a few at a time, three to four minutes, turning occasionally, until golden brown. Remove from oil and drain on paper towels. You may also cook them in a deep fat fryer.

Variation: Chicken

You can easily substitute an equal amount of COOKED chicken for the ham – white or dark meat, or a combination. Grind the cooked chicken in a food processor. Add a dash of fresh lime juice to the ground chicken. We also grind in a handful of chopped cilantro for a nice flavor twist. (Omit the parsley if you do so.) However, this is an option.

Serving suggestion

A popular way to serve croquetas is with a thin slice of cheese, a thin slice of ham, and crackers.

How to Make the Best Croquetas de Papas y Jamón

Potato and Ham Croquettes

Glenn Lindgren: This great version of croquetas combines the taste of ham with mashed potatoes.

Jorge Castillo: They taste a little like a papa rellena except the ham is blended with the potatoes...

Glenn Lindgren: ...like a Cuban tamal.

Jorge Castillo:Another great Cuban appetizer that needs to be eaten hot and fresh!

TIP: The mixture needs to be firm enough to form into rolls. If the mixture is too soft or sticky, mix in some bread crumbs.

Beat the eggs with water in a mixing bowl until frothy. Combine the bread crumbs and flour in a second bowl with salt and pepper. Shape the ham/potato mixture into logs about 3/4 inch thick and 3 inches long. Dip the logs in the egg wash and roll them in the seasoned bread crumbs. Dip a second time and roll again in bread crumbs until they are completely covered.

IMPORTANT: Place the logs in a lightly greased baking dish, cover with plastic wrap, and refrigerate for 2 to 3 hours. (You may also freeze for later use, or use the freezer to quickly chill them.)

In a large frying pan, add enough vegetable oil to cover half the croqueta at a time. Heat the oil to the frying stage – about 360 to 375 degrees F. Sauté a few croquetas at a time in the hot oil for 3 to 4 minutes, turning occasionally, until golden brown. Remove from oil and drain on paper towels.

6 to 8 servings (2 croquetas per person)

2 eggs beaten with 1 tablespoon water
1 cup dry bread crumbs mixed with 1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper

Vegetable oil for frying

How to Make the Best Croquetas de Fufú

Fufu Croquettes

Glenn Lindgren: This recipe uses leftover fufú! Fufú is a delicious dish, similar to mashed potatoes with a delicious garlic flavor with a hint of lemon or lime.

Jorge Castillo: To make this recipe, you need fufú. Click here for the recipe: fufú.

Stir in 1/4 cup flour to make a roux – add more butter if necessary to make a smooth roux. Gradually whisk in the milk to form a smooth sauce. Continue cooking until the sauce thickens. Whisk in parsley and add fufú.

Let simmer for five minutes on low heat. Taste and season with salt and pepper if necessary. Spoon the mixture into a baking pan and refrigerate until well chilled – at least one hour. NOTE: The mixture needs to be firm enough to form into rolls. If your mixture is too soft or sticky, mix in some additional bread crumbs or fufú.

Shape the fufú mixture into logs about 3/4-inch thick and three inches long.

Make an egg wash by beating the eggs with water until frothy in a small bowl.

Combine the bread crumbs and flour in a second bowl; add salt and pepper.

Dip the logs in the egg wash and roll the logs in the seasoned bread crumbs. Dip a second time and re-roll in bread crumbs.

IMPORTANT: Cover logs with plastic wrap and refrigerate for two to three hours. (You may also freeze for later use, or use the freezer to quickly chill them.)

Sauté the croquetas in hot oil, a few at a time, three to four minutes or until golden brown. Remove from oil and drain on paper towels.

COATING

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