Friday, February 25, 2011

Rerun: Croquetas de Jamon - Ham Croquettes

I prepared another batch of croquetas today. 

Here they are ready to be fried.

I'm reposting the recipe from April, 2010. 
  • 3 cups ham (ground or finely chopped in a food processor)
  • 1 small onion (finely chopped in a food processor)
  • 2 cloves garlic (pressed or chopped in a food processor)
  • 4 tbsp butter
  • 1 cup flour
  • 2 cups milk, scalded
  • salt and pepper to taste

For the breading:
  • flour
  • 2 large eggs, beaten
  • very fine bread crumbs or cracker meal
vegetable oil for frying

In a large skillet melt the butter and whisk in the flour, gradually add the milk whisking until the mixture becomes a smooth paste. Add the remaining ingredients and continue cooking over low heat for a few minutes, stirring constantly with a wooden spoon. Remove from heat. Place the mixture into a bowl and let it cool throughly. Refrigerate. It's best to work with this mixture when it's completely cold. Okay, now to form the croquetas. First, you will need to sprinkle a light layer of all purpose flour onto a work surface. Line up to 2 shallow bowls. In the first one beat an egg (you can add a little water to it), and in the second, pour the fine bread crumbs. Scoop up 1 tablespoon of the ham mixture and roll it on the floured surface to form a cylinder about 2 inches long and 3/4 inches in diameter. Dip it in the beaten egg and then in the bread crumbs. Repeat this process over and over renewing the flour/egg/crumbs when necessary. At this point you can freeze those that you will not consume right away.

In a large heavy-bottomed skillet bring 1 to 2 inches or oil to medium high heat. Fry 5 or 6 croquettes at a time until golden on all sides, turning with a slotted spoon. Transfer them to a paper-towel lined platter. Keep in a warm oven until you have fried all that you desire.

Yields 30.


  1. mmmmm, que rico! we went to a cuban restaurant 2 weeks ago and ordered a bunch of croquetas. I thought of you :-) They were good, but not great. Ive had better from little bodeguitas in Jersey. I NEED to try to make this myself!

  2. Delicious you make AMAZING croquettas from the looks of it :) they are real pretty :D I'm going to have to make some eventually.

  3. I made your croquetas today (well I used your flour to milk ratio) and you got it spot on, very delicious :) used Pavo instead, 1 stick butter (1/2 cup) finely minced the garlic, and onion and sauteed them in the butter til translucent. Then stirred in Pimenton de la Vera, and nutmeg. The flour, milk til a smooth paste, then the ground meat mixture cooked it like 6-8 minutes & I had to fold in parsley or cilantro for color, VERY VERY GOOD!

  4. but yeah your flour, milk, and meat ratio is the best i've had :D

  5. LOL Nathan, you're always putting a spin on things. Actually, we used to make turkey croquetas after Thanksgiving... gives me an idea! I'm glad it worked out for you.