Cuban Ham Croquettesmedium prep time 10 mins | cook time 20 mins | SERVINGS 10
4 tablespoons unsalted butter
1 tablespoon finely chopped onion
1 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon nutmeg
Salt and pepper to taste
1 pound ground ham
2 large eggs
1 cup bread crumbs
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.