Cuban Ham Croquetas
Cuban Ham Croquetas are crispy golden cylinders filled with a creamy bechamel and finely minced ham mixture that are a staple at Cuban bakeries and family gatherings alike. They are perfectly crunchy on the outside and incredibly soft and savory on the inside making them impossible to eat just one.
Creamy ham-filled bechamel croquettes breaded and fried until golden and perfectly crispy.
Nutrition per serving
Ingredients
Filling
Bechamel
Breading
Instructions
Make the Bechamel Filling
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until the paste turns lightly golden. Gradually whisk in the warm milk and stir constantly for 5 to 7 minutes until the mixture is very thick and pulls away from the sides of the pan.
Incorporate Ham and Chill
Remove the bechamel from heat and stir in the minced ham. Season with salt, white pepper, and a pinch of nutmeg. Spread the mixture into a shallow dish, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours until completely firm and shapeable.
Shape and Bread the Croquetas
Scoop tablespoon-sized portions of the chilled mixture and roll them between your palms into small cylinder shapes. Dip each cylinder in beaten egg, then roll in breadcrumbs making sure they are fully and evenly coated. Refrigerate the breaded croquetas for 20 more minutes.
Fry Until Golden
Heat vegetable oil in a deep skillet to 350 degrees Fahrenheit. Fry the croquetas in small batches for 3 to 4 minutes turning occasionally until they are evenly golden brown on all sides. Drain on paper towels and serve immediately while hot and crispy.
Substitutions
Common mistakes
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