Ham Croquettes: A Taste of Cuban Sunshine

The aroma alone transports me back to Calle Ocho in Miami, where the air is thick with the scent of roasting pork, strong coffee, and, most memorably, croquetas. My abuela, a whirlwind in the kitchen, would always have a batch of these crispy, creamy wonders ready for family gatherings. Each bite was an explosion of smoky ham and creamy potatoes, a tiny, perfect reminder of home. These aren’t just fried snacks; they’re edible memories, little pockets of Cuban sunshine I’m eager to share.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus chilling time)
• Servings: Varies
• Yield: 12-24 croquettes
• Dietary Type: Not specified

Ingredients

• 4 tablespoons butter
• 1/2 cup onion, minced fine
• 1/3 cup flour
• 1 1/2 cups whole milk, at room temperature (more or less)
• 1/4 teaspoon nutmeg
• 1 tablespoon dry sherry
• 1 tablespoon parsley, finely chopped
• 2 cups smoked ham, ground
• 2 cups potatoes, cooked and mashed
• 1 cup dry breadcrumbs (more or less)
• 1/2 teaspoon salt (more or less to taste)
• 1/4 teaspoon black pepper (more or less to taste)
• 2 eggs, beaten with 1 tablespoon water
• 1 cup dry breadcrumbs (mixed with 1/4 cup flour)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable oil, for frying

Equipment Needed

• 3-quart saucepan
• Whisk
• Baking dish
• Mixing bowls
• Frying pan
• Paper towels

Instructions

1. Melt the butter in a 3-quart saucepan over medium-low heat.
2. Add the minced onion and sauté, stirring occasionally, until translucent. This should take about 5-7 minutes. Be careful not to brown the onions.
3. Whisk in the dry sherry and chopped parsley. The sherry adds a lovely depth of flavor, but if you don’t have it on hand, a splash of dry white wine or even chicken broth can be substituted.
4. Add the ground smoked ham to the saucepan. Let it simmer on low heat for 5 minutes, stirring occasionally, to allow the flavors to meld.
5. Remove the saucepan from the heat. Add the cooked and mashed potatoes and blend completely with the ham mixture. Ensure there are no lumps of potato remaining.
6. Taste the mixture and season with salt and black pepper as needed. Remember that the ham is already quite salty, so add salt cautiously.
7. Spoon the mixture into a baking dish. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate until well chilled, at least 1 hour. This step is crucial for the croquettes to hold their shape.
8. Tip: The mixture needs to be firm enough to form into rolls. If the mixture is too soft or sticky after chilling, mix in some breadcrumbs to absorb the excess moisture.
9. In a mixing bowl, beat the eggs with 1 tablespoon of water until frothy. This creates an egg wash that will help the breadcrumbs adhere.
10. In a second bowl, combine the dry breadcrumbs (1 cup) with flour (1/4 cup), salt (1 teaspoon), and black pepper (1/2 teaspoon). This seasoned breadcrumb mixture will create a crispy coating for the croquettes.
11. Shape the chilled ham/potato mixture into logs about 3/4 inch thick and 3 inches long. Aim for a consistent size and shape to ensure even cooking.
12. Dip the logs in the egg wash, ensuring they are fully coated.
13. Roll the egg-washed logs in the seasoned breadcrumbs, pressing gently to help the crumbs adhere.
14. Dip the logs a second time in the egg wash and roll again in the breadcrumbs until they are completely covered with a thick coating. This double coating is essential for achieving a crispy exterior.
15. Place the breaded logs in a lightly greased baking dish. Cover with plastic wrap and refrigerate for 2 to 3 hours to allow the coating to set. This step is important to prevent the breading from falling off during frying.
16. Important: You may also freeze the croquettes at this stage for later use. Alternatively, you can use the freezer to quickly chill them for about 30 minutes.
17. In a large frying pan, add enough vegetable oil to cover half of the croquette at a time.
18. Heat the oil to the frying stage—about 360 to 375 degrees F (182-190 degrees C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too cold, the croquettes will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside and remain cold on the inside.
19. Carefully sauté a few croquettes at a time in the hot oil for 3 to 4 minutes, turning occasionally, until golden brown on all sides. Avoid overcrowding the pan, as this will lower the oil temperature.
20. Remove the fried croquettes from the oil and drain on paper towels to remove excess oil.

Expert Tips & Tricks

• For extra crispy croquettes, try using panko breadcrumbs instead of regular breadcrumbs for the final coating.
• To prevent the croquettes from sticking to the pan, make sure the oil is hot enough before adding them.
• If you’re making a large batch, consider using a deep fryer for more even cooking.
• Don’t overcrowd the frying pan, as this will lower the oil temperature and result in greasy croquettes. Fry in batches.
• If the croquettes start to brown too quickly, reduce the heat slightly.
• Make ahead: The croquette mixture can be made up to 2 days in advance and stored in the refrigerator. The breaded croquettes can be frozen for up to 2 months. Fry directly from frozen, adding a minute or two to the cooking time.

Serving & Storage Suggestions

Serve the ham croquettes hot and fresh as an appetizer or snack. They pair perfectly with a squeeze of lime juice or a side of mojo sauce. To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a frying pan with a little oil. They are best enjoyed fresh, as they may lose some of their crispiness upon reheating. Do not leave at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173.3 kcal	N/A
Calories from Fat	61 g	36%
Total Fat	6.8 g	10%
Saturated Fat	3.5 g	17%
Cholesterol	44.2 mg	14%
Sodium	483.3 mg	20%
Total Carbohydrate	22.2 g	7%
Dietary Fiber	1.6 g	6%
Sugars	3.2 g	12%
Protein	5.4 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Croquettes: Add a pinch of cayenne pepper or a dash of hot sauce to the ham mixture for a kick.
• Cheese Croquettes: Incorporate shredded cheddar, mozzarella, or Swiss cheese into the potato and ham mixture.
• Chicken Croquettes: Substitute shredded cooked chicken for the ham.
• Vegetarian Croquettes: Use sautéed mushrooms and onions instead of ham.
• Gluten-Free: Use gluten-free breadcrumbs and flour for a gluten-free version.

FAQs (Frequently Asked Questions)

Q: Can I use leftover mashed potatoes for this recipe?
A: Absolutely! Using leftover mashed potatoes is a great way to reduce food waste and save time. Just make sure they are plain mashed potatoes, without any added flavors that might clash with the ham.

Q: What’s the best way to prevent the croquettes from falling apart during frying?
A: Chilling the mixture thoroughly before shaping and refrigerating the breaded croquettes for at least 2 hours are key steps. This allows the mixture to firm up and the breadcrumbs to adhere properly.

Q: Can I bake these instead of frying them?
A: While frying yields the most authentic and crispy results, you can bake them. Preheat your oven to 400°F (200°C), place the breaded croquettes on a baking sheet, and bake for 20-25 minutes, or until golden brown, flipping halfway through. Spraying them lightly with cooking oil before baking can help them crisp up.

Q: What kind of ham should I use?
A: Smoked ham is recommended for its distinctive flavor, but any cooked ham will work. You can also use Serrano ham for a more intense flavor.

Q: Can I make these ahead of time and freeze them?
A: Yes, you can freeze the breaded croquettes before frying. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Final Thoughts

These ham croquettes are more than just a delicious appetizer; they’re a taste of tradition, a comforting bite of Cuban heritage. I encourage you to try this recipe and create your own memories with this classic dish. Don’t be afraid to experiment with variations and substitutions to suit your taste. Whether you’re serving them at a party or enjoying them as a snack, I hope these croquettes bring a little bit of Cuban sunshine to your table. Buen provecho!