Croquetas de jamón

Ingredients

Béchamel

• 100 gbutter
• 120 gplain flour
• 700 mlwhole milk, warm
• 1small onion, very finely chopped
• grated nutmeg
• white pepper
• salt to taste

Ham

• 300 ggood cooked ham, very finely chopped
• or serrano ham, finely chopped

To coat

• 150 gplain flour
• 3eggs, beaten
• 250 gfine dry breadcrumbs

To fry

• oil, for deep frying

To serve

• saltine crackers
• hot sauce
• lime wedges

Directions

1. Melt the butter in a heavy pan. Add the very finely chopped onion. Cook it gently for about six minutes. It should soften without colouring at all. Stir the flour into the butter. It forms a thick smooth paste. Cook it for a full three minutes. Stir it constantly the whole time. Do not let the roux colour at all. Add the warm milk a little at a time.
2. Whisk each addition in fully before the next. The mixture goes thick and then loosens. Take a full five minutes over this. Keep going until all the milk is in. Keep the pan over a medium heat.
3. Stir it constantly with a wooden spoon. Let it cook for about fifteen minutes. It should pull away from the sides of the pan. Cook it longer if it still slumps. Stir in the finely chopped ham. Add the nutmeg and the white pepper. Taste it before adding any salt. Stir it all through thoroughly.
4. Spread the mixture in a shallow tray. Press cling film onto the surface. That stops a skin forming on top. Warm mixture cannot be shaped at all. Shaping them takes some patience. Take spoonfuls of the cold mixture.
5. Roll them into short cylinders or ovals. Aim for about six centimetres long. Set them out on a floured tray. Coating them is done in three stages. Set out flour, beaten egg and breadcrumbs. Roll each croquette in flour first. Press the crumbs on very firmly. Dip them in egg and crumbs a second time. Refrigerate the coated croquettes for an hour.
6. Pour oil into a deep pan to eight centimetres. Never fill a pan more than halfway with oil. Heat the oil to about 180C for frying. A crumb should sizzle up at once.
7. Fry them for about three minutes. Turn them over as they colour. They should be deep golden all over. Lift them out onto kitchen paper. Serving them is done properly hot. Let them sit for two minutes before eating. Serve saltine crackers alongside. Put a bowl of hot sauce on the table. Fry them from frozen with a minute longer.

Technique

• Cubans eat croquetas pressed between two saltine crackers, a habit that is not found in Spain and gives crunch against the soft filling.
• The filling is a deliberately very thick bechamel that must set solid when cold, which is what makes it possible to shape.
• The triple coating of flour, egg and breadcrumbs is what holds the croquette together, and a gap in it lets the filling burst out in the oil.

Substitutions

• Serrano or cured ham can replace cooked ham and gives a stronger flavour.
• Chicken, cod or mushroom all work in place of ham in the same bechamel.

Variations

• Some cooks double coat them for a crisper and more reliable crust.
• A version made with chicken is equally common in Cuban cafeterias.
• Spanish croquetas are usually made with cured ham rather than cooked.

History

Béchamel and ham croquettes from Spain, adopted in Cuba as cafeteria and party food and eaten between crackers.

Frequently asked questions

What is Croquetas de jamón?

Croquetas de jamón is a snack from Cuba: creamy ham croquettes fried crisp. Béchamel and ham croquettes from Spain, adopted in Cuba as cafeteria and party food and eaten between crackers.

How long does Croquetas de jamón take to make?

Croquetas de jamón takes 40 minutes plus chilling of preparation and 30 minutes of cooking. The recipe makes about 24 croquettes. It is rated medium to make.

What can I substitute in Croquetas de jamón?

Yes, within limits. Serrano or cured ham can replace cooked ham and gives a stronger flavour. Chicken, cod or mushroom all work in place of ham in the same bechamel.

What is the most important thing to get right in Croquetas de jamón?

Melt the butter in a heavy pan. Add the very finely chopped onion. Cook it gently for about six minutes. It should soften without colouring at all. Stir the flour into the butter. It forms a thick smooth paste. Cook it for a full three minutes. Stir it constantly the whole time. Do not let the roux colour at all. Add the warm milk a little at a time.