Cuban Ham Croquettes
These crispy Cuban ham croquettes are a beloved appetizer, featuring a creamy béchamel interior studded with finely diced ham, all encased in a golden, crunchy breadcrumb crust. They are perfect for sharing or as a savory snack.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 497 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
croquettes
- 30 gunsalted butter
- 30 gall-purpose flour
- 360 mlwhole milk, warm
- 120 gham, finely diced
- 0.5 tspnutmeg, grated
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
coating
- 2 pcsegg, beaten
- 50 gall-purpose flour
- 100 gbreadcrumbs, fine
frying
- 500 mlvegetable oil
Equipment
saucepan · shallow dish · deep pan · slotted spoon · paper towels · plastic wrap · wire rack · whisk
The method
Step by step
- 1
Melt the unsalted butter in a medium saucepan over medium heat.
About 1 min
- 2
Add the all-purpose flour to the melted butter and whisk continuously for 1-2 minutes to create a roux, ensuring it doesn't brown.
About 2 min
- 3
Gradually pour in the warm whole milk, whisking constantly to prevent lumps, until the mixture is smooth and thick, forming a béchamel sauce.
About 5 min
Cook’s note: Adding warm milk helps prevent lumps more effectively than cold milk.
- 4
Stir in the finely diced ham, nutmeg, salt, and black pepper into the béchamel sauce.
About 1 min
- 5
Cook the mixture for another 2-3 minutes, stirring, until the ham is well incorporated and the mixture is very thick and pulls away from the sides of the pan.
About 3 min
Cook’s note: The mixture needs to be quite firm to hold its shape later.
- 6
Transfer the croquette mixture to a shallow dish, spread it evenly, and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
About 2 min
- 7
Refrigerate the mixture for at least 1 hour, or until completely chilled and firm enough to handle.
About 1 hr
Cook’s note: Proper chilling is crucial for easy shaping.
- 8
Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the beaten egg, and one with the fine breadcrumbs.
About 2 min
- 9
Take spoonfuls of the chilled mixture and shape them into small log or oval shapes, about 5-6 cm long.
About 10 min
Cook’s note: Lightly oil your hands to prevent sticking.
- 10
Dredge each croquette first in the all-purpose flour, shaking off any excess.
- 11
Dip the floured croquette into the beaten egg, ensuring it's fully coated.
- 12
Roll the croquette in the fine breadcrumbs, pressing gently to adhere a thick, even layer.
Cook’s note: A good breadcrumb coating ensures a crispy exterior.
- 13
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat to 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 14
Carefully fry the croquettes in batches, without overcrowding the pan, for 3-4 minutes per batch, or until golden brown and crispy.
About 10 min
Cook’s note: Overcrowding the pan will lower the oil temperature and result in greasy croquettes.
- 15
Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 16
Serve immediately.
Per serving
Nutrition
- Calories
- 497kcal
- Protein
- 17.8g
- Carbs
- 38.6g
- Fat
- 29.9g
- Fibre
- 1.9g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked croquettes in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until heated through and crispy.
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