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!
Croquetas are very popular at restaurants, walk-up counters and bakeries all over Miami.
INGREDIENTS:4 tablespoons butter
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)
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