• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 16
    OK

    Ham Croquettes

    Holidays, Sunday lunches and every meal in between, croquetas de jamon are ubiquitous in Latin cooking. Here's a recipe for croquettes that'll help you understand why!

     

     

     

    Denisse Oller is a trained chef and journalist. Host of Sabrosuras con Denisse on Telemundo New York, she is currently working on her first cookbook and teaches recreational classes at The Institute of Culinary Education in New York City.


    Ingredients
    6
    tablespoons
    butter
    1
    teaspoon
    finely chopped onion
    3
    ounces
    flour
    1
    cup
    warm milk
    1/2
    teaspoon
    salt
    1/2
    teaspoon
    pepper
    1/4
    teaspoon
    nutmeg
    3
    cups
    minced cooking ham
    *
    bread crumbs for coating
    2
    lightly beaten eggs with 2 teaspoons of water
    *
    flour for coating
    *
    vegetable oil for frying
    Directions
    Heat 1 tablespoon butter in a medium pan over medium heat. Sauté onions until translucent.
    Add rest of butter, letting it melt. Add flour and cook for 3-4 minutes, stirring constantly until there are no lumps.
    Gradually add milk, salt, nutmeg and freshly ground pepper to taste. Cook stirring constantly, until sauce is thickened and smooth.
    Add minced ham (or chicken, hamburger) and stir. Remove from heat. Taste and adjust seasoning if necessary.
    Place mixture in a sheet pan, cover with plastic wrap and allow to cool. Refrigerate at least 1 hour until mixture becomes firm. If you are preparing a day or so ahead, you can cover tightly and keep refrigerated until you are ready to fry croquettes.
    Spread breadcrumbs on a flat surface. Beat eggs with water in a small, wide bowl. Cover your hands in flour, then divide mixture into 1-inch oblong shapes and set on a plate so that they are not touching.
    Dip croquettes in beaten egg and coat with crumbs by rolling on flat surface. Cover with plastic wrap and let rest in refrigerator, covered, for at least 15 to 20 minutes.
    Pour enough vegetable oil in a medium to large frying pan to cover a depth of about 3 to 4 inches. Heat to about 360°F. Fry croquettes quickly, turning several times, until golden-brown.
    Remove croquettes with a slotted spoon and set on a paper towel to absorb excess oil. Serve immediately.

    The base number of servings for this recipe is 16
    OK

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