Cuban Ham Croquettes

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 1 dk.

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.

   Yaklaşık 2 dk.

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.

   Yaklaşık 5 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

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.

   Yaklaşık 3 dk.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

7. 7

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

   Yaklaşık 1 sa.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

9. 9

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

   Yaklaşık 10 dk.

   Aşçının notu: 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.

    Aşçının notu: 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).

    Yaklaşık 5 dk.

    Aşçının notu: 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.

    Yaklaşık 10 dk.

    Aşçının notu: 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.