ham croquettes

Crispy, bite-size logs of smooth ground ham coated in breadcrumbs. Ham Croquettes (or Croquetas de Jamón) are the perfect breakfast or snack!

Cuban-Style Ham Croquettes (Croquetas de Jamón)

unsalted butter (room temperature)

onion

whole milk (room temperature)

all-purpose flour (divided)

nutmeg

Salt and pepper

dry cooking wine ((vino seco))

ham* ((see note))

eggs (room temperature)

bread crumbs

vegetable oil

In a saucepan, melt butter at medium-low heat. Add onion and cook for 1 minute.

Slowly whisk in milk, 1/3 cup of flour, nutmeg, salt and pepper. Continue to whisk until it becomes a thick sauce (a roux).

Add in the cooking wine and ground ham to the sauce. Mix together slowly until all is combined. Reduce heat to low and let simmer for 5 minutes.

Transfer the filling to a bowl. Let it rest at room temperature then refrigerate for 2 hours. The mixture has to harden in order to form into logs and coat evenly. If this step is skipped, it will be very hard to form logs, coat with breading, and fry. This is an important step. Don't skip it.

After 2 hours, remove the filling from the refrigerator. Form logs from the mixture that are approximately 3" long and 1" wide. Repeat until you have all the croquettes done. Set aside.

In a bowl, whisk eggs and set aside. In another bowl, mix the remaining flour and bread crumbs.

Dip each croquette in the egg wash and then coat in bread crumbs. Let the croquettes rest at room temperature for 5 minutes before frying.

In a large pot or pan, heat enough vegetable oil to cover the croquettes completely. Fry each croquette until golden brown, approximately 3-4 minutes.

Remove croquette from oil and drain on paper towel lined plates. Serve with saltines and lime wedges. Enjoy!

This easy and delicious croquetas de jamón serrano recipe is my mother-in-law&#039;s favorite.

Croquetas de Jamón Serrano Recipe - Traditional Spanish Ham Croquettes

unsalted butter ((60 g))

olive oil ((60 ml))

flour ((just under one cup -- 120 g))

onion (very finely diced)

¼ gallon whole milk (at room temperature (1 liter))

jamón serrano (diced into small pieces (225 g))

flour (for breading)

eggs

bread crumbs (for breading (try Panko

Melt the butter and warm the oil in a heavy pan over medium high heat.

Add the diced onion and sauté for a few minutes, until it just starts to color.

Add a pinch of salt and the nutmeg. Don&#039;t add too much salt as the Serrano ham is already salty.

Add the diced ham and sauté for 30 seconds more.

Add the flour and stir continuously, until the flour turns a light brown color. You must not stop stirring or the flour will burn!

When the flour changes color, add the milk little by little, always stirring until you incorporate the entire amount. It should take about 15-20 minutes to add it all.

Turn off the heat and let the dough cool to room temperature.

Butter the sides of a large bowl and place the croquette dough inside, covered directly with plastic wrap. Refrigerate a minimum of 4 hours, but preferably overnight.

To make the ham croquettes, shape them into little logs (or use a pastry sleeve if you have one.)

Next, while heating a pan full of olive oil on the stove, pass the croquettes through the three step breading process. First, cover them in flour, then in egg, and, finally, in the breadcrumbs.

Fry the ham croquettes in the hot oil for about five minutes (making sure to turn halfway so they brown evenly) and then let them cool for a few minutes before enjoying!

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Top 2 ham croquettes recipes from across the web

The most viewed ham croquettes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cuban-Style Ham Croquettes (Croquet...

Croquetas de Jamón Serrano Recipe -...

The most viewed ham croquettes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine