Cuban Ham Croquettes

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Melt the unsalted butter in a medium saucepan over medium heat.

   Ongeveer 1 min

2. 2

   Add the all-purpose flour to the melted butter and whisk continuously for 1-2 minutes to create a roux, ensuring it doesn't brown.

   Ongeveer 2 min

3. 3

   Gradually pour in the warm whole milk, whisking constantly to prevent lumps, until the mixture is smooth and thick, forming a béchamel sauce.

   Ongeveer 5 min

   Tip van de kok: Adding warm milk helps prevent lumps more effectively than cold milk.

4. 4

   Stir in the finely diced ham, nutmeg, salt, and black pepper into the béchamel sauce.

   Ongeveer 1 min

5. 5

   Cook the mixture for another 2-3 minutes, stirring, until the ham is well incorporated and the mixture is very thick and pulls away from the sides of the pan.

   Ongeveer 3 min

   Tip van de kok: The mixture needs to be quite firm to hold its shape later.

6. 6

   Transfer the croquette mixture to a shallow dish, spread it evenly, and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.

   Ongeveer 2 min

7. 7

   Refrigerate the mixture for at least 1 hour, or until completely chilled and firm enough to handle.

   Ongeveer 1 uur

   Tip van de kok: Proper chilling is crucial for easy shaping.

8. 8

   Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the beaten egg, and one with the fine breadcrumbs.

   Ongeveer 2 min

9. 9

   Take spoonfuls of the chilled mixture and shape them into small log or oval shapes, about 5-6 cm long.

   Ongeveer 10 min

   Tip van de kok: Lightly oil your hands to prevent sticking.

10. 10

    Dredge each croquette first in the all-purpose flour, shaking off any excess.

11. 11

    Dip the floured croquette into the beaten egg, ensuring it's fully coated.

12. 12

    Roll the croquette in the fine breadcrumbs, pressing gently to adhere a thick, even layer.

    Tip van de kok: A good breadcrumb coating ensures a crispy exterior.

13. 13

    Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat to 175°C (350°F).

    Ongeveer 5 min

    Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

14. 14

    Carefully fry the croquettes in batches, without overcrowding the pan, for 3-4 minutes per batch, or until golden brown and crispy.

    Ongeveer 10 min

    Tip van de kok: Overcrowding the pan will lower the oil temperature and result in greasy croquettes.

15. 15

    Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

16. 16

    Serve immediately.