Authentic Cuban Croquetas de Jamon: The Ultimate Crispy & Creamy Ham Croquettes Recipe
Prepare to delight your taste buds with these truly mouth-watering Croquetas de Jamon – a cherished Cuban classic that promises an unforgettable culinary experience! Each bite delivers a sensational contrast: a perfectly crispy, golden-brown exterior gives way to an incredibly soft, rich, and savory ham-infused béchamel interior. These delightful ham croquettes are not just an appetizer; they are a staple of Cuban cuisine, bringing comfort and flavor to any occasion. Whether served as a party snack, a delicious starter, or a comforting treat, their irresistible texture and deep savory flavor make them an absolute favorite.
While delicious on their own, I highly recommend serving these Cuban ham croquettes with your favorite dipping sauces. Traditionally, they pair wonderfully with simple ketchup, offering a tangy counterpoint to the rich ham. For an added layer of flavor and crunch, try them alongside crisp saltine crackers. And if you’re looking to elevate the experience, a side of homemade bacon garlic aioli adds a smoky, creamy zest that complements the croquetas beautifully. This recipe guides you through creating these perfect croquetas, ensuring a fantastic result every time.
What Are Croquetas de Jamon? A Culinary Journey into Cuban Ham Croquettes
At their heart, Croquetas de Jamon are a beloved and popular Cuban appetizer, deeply ingrained in the island’s culinary culture. These savory bites are crafted from a delectable mixture of finely ground ham blended seamlessly into a rich and creamy béchamel sauce. Once the mixture is perfectly prepared and chilled, it’s skillfully shaped into small, typically oval or cylindrical logs. Each log is then coated with a delicate layer of breadcrumbs and finally deep-fried to a stunning golden-brown perfection, creating a crunchy shell that encases the luscious filling.
While croquettes are popular across many cultures, particularly in Spain, there’s a distinct difference that sets the Cuban version apart. Cuban croquettes are renowned for their firmer, more compact ham filling. This texture is achieved through the careful blending of ham into a slightly thicker béchamel, creating a substantial bite that holds its shape beautifully. In contrast, traditional Spanish croquettes often feature a looser, more fluid filling, highlighting the creaminess of the béchamel. This firm texture is one of the hallmarks that define the authentic Cuban Croqueta de Jamon, making it a unique and satisfying treat.
For those who adore authentic Cuban recipes and want to explore more of the island’s vibrant flavors, these croquetas are just the beginning. Be sure to check out other fantastic dishes like this hearty Crockpot Cuban Picadillo, the comforting Chicharos Cubanos (Cuban Split Pea Soup), and the rich and flavorful Rabo Encendido (Cuban Oxtail Stew). Each of these recipes offers a taste of the rich culinary heritage that makes Cuban food so beloved.
Ingredient Notes: Crafting the Perfect Ham Croquette
The success of your Croquetas de Jamon hinges on the quality and preparation of a few key ingredients. Here’s a closer look at what you’ll need and why each component is vital for achieving that perfect Cuban flavor and texture:
- Ham: The star of the show! Any high-quality, thick-cut ham will work wonderfully. This could be leftover holiday ham, a good quality deli ham, or even a smoked ham hock for deeper flavor. The crucial step is to ensure it’s finely processed. Place the ham in a food processor and blend for just a few seconds until it reaches a smooth, almost paste-like consistency. This fine grind is essential for integrating perfectly into the béchamel and ensuring a smooth, uniform filling without large chunks or stringy bits, which is characteristic of authentic Cuban croquettes.
- Unsalted Butter: Butter forms the base of your béchamel sauce (the roux). Using unsalted butter is highly recommended because ham, by nature, can be quite salty. This allows you to have precise control over the overall seasoning of your croquettes, preventing them from becoming overly salty.
- All-Purpose Flour: This is the thickening agent for your béchamel. When cooked with butter, it creates a roux that provides the creamy, stable structure for your croquette filling. Ensure it’s whisked in thoroughly to avoid lumps and cooked long enough to remove any raw flour taste.
- Whole Milk: For the best results, whole milk is preferred. Its higher fat content contributes significantly to a richer, creamier béchamel sauce, which is the heart of a truly luxurious croquette filling. While other milks can be used, whole milk delivers that authentic, indulgent texture and flavor.
- Garlic and Onion: These aromatic vegetables are finely minced and diced to provide a foundational layer of savory flavor. They are sautéed gently in butter before the flour is added, releasing their sweet and pungent notes that enhance the depth of the ham and béchamel.
- Eggs: Essential for the breading process. Beaten eggs create an “egg wash” that acts as a binder, helping the breadcrumbs adhere firmly to the shaped croquettes. This ensures a consistent, crispy crust that won’t fall off during frying.
- Plain Breadcrumbs: When it comes to coating, plain breadcrumbs are key. Avoid seasoned varieties, as the ham and béchamel will provide plenty of flavor, and seasoned breadcrumbs might clash or make the croquettes too salty. Standard plain breadcrumbs work perfectly, but for an extra-crispy exterior, you can opt for Panko breadcrumbs, which offer a slightly coarser, flakier texture.
- Salt: Seasoning is always “to taste.” Given the varying saltiness of different hams, it’s important to taste your béchamel mixture before and after adding the ham, adjusting the salt level as needed to achieve perfect balance.
- Oil for Frying: Choose an oil with a high smoke point for deep frying, such as canola oil or vegetable oil. You’ll need enough oil to fully submerge the croquettes during frying, ensuring even cooking and a consistent golden crust.
Top Tips for Achieving the Ultimate Croquetas de Jamon
Creating perfect Cuban ham croquettes requires attention to a few critical details. Follow these expert tips to ensure your croquetas are crispy, creamy, and bursting with flavor:
- Mastering Oil Temperature with a Candy Thermometer: This is perhaps the most crucial tip for deep frying. I cannot stress enough the importance of using a candy thermometer to accurately measure your oil temperature. You’ll want the oil to consistently be at 350 degrees F (175 degrees C). If the oil is too hot, the croquetas will burn on the outside almost instantly, leaving the inside cold or even frozen. Conversely, if the oil isn’t hot enough, the croquettes will absorb too much oil, resulting in a greasy, soggy texture. Maintaining the correct temperature ensures a beautiful golden crust and a perfectly heated, creamy interior.
- Seasoning to Perfection: Hams vary significantly in their salt content. My ham, for instance, was quite salty, so I didn’t need to add much, if any, additional salt to the béchamel mixture. Always taste your béchamel before adding the ham, and then again after the ham is incorporated. Feel free to season to taste with a pinch of salt if needed, but err on the side of caution.
- The Essential Freeze: This step is non-negotiable for success! You must freeze the shaped croquetas for at least an hour before frying. This solidifies the béchamel mixture, making the croquettes firm enough to handle and preventing them from falling apart when they hit the hot oil. Crucially, you do not need to thaw them before frying. In fact, for the best results and the crispiest exterior, I strongly recommend frying them directly from frozen.
- Perfect Béchamel Consistency: The béchamel filling should be thick enough to hold its shape once chilled. After it cools in the fridge, it should be firm but still creamy, easy to scoop and mold. If it’s too loose, you might need to add a touch more flour next time or cook it a bit longer. If it’s too stiff, a tablespoon of milk might help loosen it slightly.
- Achieving Uniform Shapes: For even cooking and a professional appearance, aim for consistent sizing and shaping of your croquettes. A small cookie scoop can help with portioning, and then you can gently roll them between your palms to form neat oval or cylindrical logs.
- Consider Double Breading for Extra Crispness: For an exceptionally crispy crust, you can double-coat your croquettes. After the first dip in egg and then breadcrumbs, dip them once more into the egg wash and then roll them in breadcrumbs again. This creates a thicker, more durable, and extra-crunchy coating.
- Don’t Overcrowd the Fryer: Fry your croquettes in batches. Overcrowding the frying oil will drop its temperature significantly, leading to greasy and unevenly cooked croquettes. Give them space to fry properly.
How Long Do I Fry Them For? The Secret to Golden Perfection
For that perfect crispy exterior and a wonderfully hot, creamy interior, these ham croquettes require a quick and precise deep-frying time. Once your oil is preheated and consistently maintained at 350 degrees F (175 degrees C), you’ll deep fry them for approximately 2-3 minutes. The exact time may vary slightly depending on the size of your croquettes and the efficiency of your fryer.
The key visual cue you’re looking for is a beautiful, even golden-brown color all around the croquette. They should look uniformly crispy and inviting. Avoid frying them for too long, as this can dry out the delicious béchamel filling. Remember to fry them in batches to prevent overcrowding the pot and dropping the oil temperature, which could lead to soggy croquettes. Once fried, carefully remove them with a slotted spoon or spider and place them on a wire rack set over a baking sheet to drain any excess oil, ensuring maximum crispness.
Can I Make These Ahead of Time? Absolutely! Your Guide to Freezer-Friendly Croquetas
Yes, absolutely! Making these Croquetas de Jamon ahead of time is not only possible but highly encouraged. They are incredibly freezer-friendly, making them a fantastic option for meal prep, entertaining, or simply having a delicious snack ready whenever a craving strikes. These croquetas will maintain their quality and flavor in the freezer for up to 3 months, offering incredible convenience.
To prepare them for freezing, simply follow all the recipe steps up to and including the breading stage, but omit the frying. After you’ve shaped and coated your croquettes in breadcrumbs, arrange them in a single layer on a baking sheet. Make sure they aren’t touching each other. Place the baking sheet in the freezer for about 1-2 hours, or until the croquettes are completely solid. This “flash freezing” step prevents them from sticking together. Once frozen solid, transfer them to a freezer-safe plastic zippered bag or an airtight container. Label with the date, and they’ll be ready to fry straight from the freezer whenever you are!
Storage and Reheating: Enjoying Your Croquetas Beyond the First Fry
While these Cuban ham croquettes are undeniably at their best enjoyed fresh out of the fryer, any leftovers can still be savored with proper storage and reheating techniques.
- Refrigeration: If you happen to have any leftover fried croquetas, allow them to cool completely before storing. Place them in an airtight plastic zippered bag or container and refrigerate for up to 2 days. For short periods, you can also leave them on the counter for a few hours, but refrigeration is best for maintaining quality.
- Reheating for Optimal Crispness:
- Air Fryer (Recommended): The air fryer is your best friend for reheating croquetas, as it does an excellent job of restoring their crispy exterior. Preheat your air fryer to 350°F (175°C) and cook for 5-7 minutes, shaking the basket halfway through, or until heated through and crisp.
- Oven: Another great option for bringing back the crispness. Preheat your oven to 375°F (190°C). Place the croquetas on a baking sheet and bake for 8-10 minutes, flipping halfway, or until golden and heated through.
- Microwave: While the quickest method, reheating in the microwave will result in a softer, less crispy croquette. It’s best used if you prioritize speed and don’t mind sacrificing the crunch. Heat on medium power for 30-60 seconds, or until warmed through.
Whether you’re making them for a crowd or just for yourself, these Cuban Croquetas de Jamon are sure to become a cherished recipe in your kitchen. Their combination of crispy texture and creamy, savory filling is simply irresistible. Enjoy the process of bringing this Cuban tradition to your table!
Tried this delightful recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback is greatly appreciated! And consider following me on Facebook or Pinterest for more delicious recipes!
Croquetas de Jamon
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Equipment
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Candy Thermometer To measure oil temperature
Ingredients
- 16 ounces ham , thick cut or diced
- ½ cup unsalted butter
- ½ cup all-purpose flour
- ½ cup whole milk
- 2 garlic cloves, finely minced
- ½ onion, finely diced
- 2 eggs
- 1 cup plain breadcrumbs
- salt to taste
- oil, for frying , canola or vegetable
Instructions
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Place the ham in a food processor and blend for a few seconds or until smooth.
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Add the butter to a large skillet and allow it to melt completely.
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Stir in the onions and cook for 2 minutes or until soften.
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Stir in the garlic and cook for 15 seconds.
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Whisk in the flour and cook for 1-2 minutes. This will help to get rid of that raw flour taste.
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Whisk in the milk and then add the ham. Mix it continuously for a few minutes. Check for seasoning and add salt if needed. Remove it from the heat and allow it to cool completely. I like to place it in the fridge for 45 minutes.
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Form ham mixture into 3/4-by-2-inch logs, dip in egg, then roll in breadcrumbs to coat.
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Place them on a baking sheet and freeze for one hour.
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Heat your oil to 350 degrees F. Deep fry the croquettes for 2-3 minutes. Serve warm and enjoy!
Notes
- I highly recommend using a candy thermometer to measure the oil. You’ll want the oil to be at 350 degrees F. If the oil is too hot, the croquetas will burn on the outside, and the inside will remain frozen.
- The ham I used contained a lot of salt so I didn’t have to add any additional salt, but feel free to season to taste.
- You’ll have to freeze the croquetas for at least an hour before frying otherwise they may fall apart. You don’t have to thaw them. I recommend frying them as soon as you take them out of the freezer for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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