Cuban Ham Croquettes

Ingredients

• 1.5 cup whole milk
• 4 tablespoon unsalted butter
• ⅓ cup all-purpose flour
• 8 ounce Spanish cured ham (jamón serrano), finely diced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 pinch pinch of nutmeg
• ½ cup all-purpose flour, for coating
• 2 whole large eggs
• 1 cup panko breadcrumbs
• 3 cup neutral oil (vegetable or canola), for frying
• ½ cup creole mustard or spicy aioli
• 2 whole fresh lime wedges

Instructions

1. 1

   Pour 1.5 cups whole milk into a small saucepan and set over medium heat. Warm gently until tiny bubbles form around the edges—do not boil. Remove from heat and set aside.

2. 2

   In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Once foaming, sprinkle in 0.33 cup all-purpose flour and stir constantly with a wooden spoon for 1-2 minutes—you're making a roux that should smell nutty and toasted, never burnt or raw.

3. 3

   Slowly pour the warm milk into the roux while whisking continuously. Keep whisking to prevent lumps. The mixture will thicken and should coat the back of a spoon after about 3-4 minutes of gentle heat.

4. 4

   Remove from heat. Fold in 8 ounces finely diced Spanish cured ham, 0.5 teaspoon kosher salt, 0.25 teaspoon freshly ground black pepper, and a pinch of nutmeg. Stir until the ham is evenly distributed throughout the creamy base.

5. 5

   Spread the mixture onto a parchment-lined baking sheet, smooth the top with a spatula, and refrigerate uncovered for at least 2 hours or until completely firm. The cold filling is essential—warm filling will not hold its shape when shaped or fried.

6. 6

   Set up a breading station with three shallow bowls: one containing 0.5 cup all-purpose flour, one with 2 large eggs beaten with 1 tablespoon water, and one with 1 cup panko breadcrumbs.

7. 7

   Working with the cold filling, use two wet spoons or a small ice cream scoop to portion the mixture into roughly 2-inch oblong or cylindrical shapes on a parchment-lined tray. You should get about 12-15 croquetas.

8. 8

   Working with one croqueta at a time, roll it in the flour to coat lightly, shaking off excess. Dip it into the egg mixture, coating all sides, then roll in the panko breadcrumbs, pressing gently so they adhere. Place on a clean tray and repeat with remaining croquetas.

9. 9

   Refrigerate the breaded croquetas for at least 30 minutes before frying—this final chill helps the breadcrumb crust stay intact during frying.

10. 10

    Pour 3 cups neutral oil into a heavy-bottomed pot or deep 12-inch skillet and set over medium-high heat. Use an instant-read thermometer to bring the oil to 350°F—this takes about 5-8 minutes. The oil should shimmer and move easily but not smoke.

11. 11

    Gently lower 4-5 croquetas into the hot oil using a long-handled slotted spoon. Do not crowd the pan—the oil temperature will drop, and you'll get a greasy croqueta instead of a crispy one. Fry for 2-3 minutes, turning halfway through, until deep golden brown on all sides. Listen for a gentle, steady sizzle throughout cooking.

12. 12

    Transfer the fried croquetas to a paper towel-lined plate to drain. Allow the oil to return to 350°F between batches. Repeat with remaining croquetas.

13. 13

    Serve the hot croquetas immediately with 0.5 cup creole mustard or spicy aioli for dipping and fresh lime wedges on the side. These are best enjoyed within a few minutes of frying while the exterior is crackling and the interior is still creamy.

Tools you’ll need

• small saucepan
• medium saucepan
• wooden spoon
• whisk
• parchment-lined baking sheet
• spatula
• three shallow bowls
• two wet spoons or small ice cream scoop
• heavy-bottomed pot or 12-inch deep skillet
• instant-read thermometer
• long-handled slotted spoon
• paper towel-lined plate

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