📝 About This Recipe
These silky, golden-brown fritters are the heartbeat of Cuban street food and family gatherings. Unlike their potato-based cousins, authentic Cuban croquetas feature a rich, velvety béchamel base infused with smoky Serrano ham and a hint of nutmeg. Each bite offers a satisfying crunch that gives way to a melt-in-your-mouth interior, embodying the soul of Havana’s culinary heritage.
🥗 Ingredients
The Flavor Base
- 1/2 pound Smoked Ham (very finely ground or minced (Serrano or high-quality deli ham))
- 4 tablespoons Unsalted Butter
- 1/2 small Yellow Onion (grated or finely minced)
- 2 pieces Garlic Cloves (minced to a paste)
The Béchamel (Dough)
- 3/4 cup All-purpose Flour (sifted)
- 1 1/2 cups Whole Milk (warmed)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 tablespoon Dry Sherry (optional but authentic)
- to taste Salt and Black Pepper (be careful with salt as ham is salty)
The Breading and Frying
- 2 large Eggs (beaten with a splash of water)
- 1 1/2 cups Fine Breadcrumbs (plain or Cuban-style cracker meal (galleta molida))
- 1/2 cup All-purpose Flour (for dredging)
- 2 cups Vegetable Oil (for frying (canola or peanut oil also work))
👨🍳 Instructions
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1
Mince the ham in a food processor until it reaches a very fine, almost paste-like consistency. This ensures a smooth texture in the finished croqueta.
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2
In a heavy-bottomed skillet or saucepan, melt the butter over medium heat. Add the grated onion and cook for 3-4 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and the ground ham. Sauté for 2 minutes to allow the ham to release its oils and flavor the butter.
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4
Add the 3/4 cup of flour to the pan. Stir constantly for 2-3 minutes to cook out the raw flour taste; the mixture will look like a thick, sandy paste.
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5
Slowly whisk in the warm milk, about 1/4 cup at a time. Continue stirring vigorously to prevent lumps. The mixture will eventually become a very thick, heavy dough that pulls away from the sides of the pan.
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6
Season the dough with nutmeg, dry sherry, and black pepper. Taste before adding salt, as the ham provides significant salinity.
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7
Transfer the dough to a shallow bowl or baking dish. Spread it flat and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight.
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8
Once the dough is cold and firm, set up a breading station: one bowl with flour, one with the beaten eggs, and one with breadcrumbs.
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9
Scoop about 1.5 tablespoons of dough and roll it into a small cylinder (about 2 inches long) using your hands. If the dough sticks, lightly flour your palms.
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10
Dredge the cylinder in flour, then dip into the egg wash, and finally coat thoroughly in breadcrumbs. For an extra-crispy shell, you can dip back into the egg and crumbs a second time.
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11
Heat the vegetable oil in a deep frying pan to 350°F (175°C). There should be enough oil to halfway submerge the croquetas.
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12
Fry the croquetas in batches of 5 or 6. Do not overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until they are a deep golden brown on all sides.
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13
Use a slotted spoon to remove the croquetas and drain them on a wire rack or paper towels. Let them rest for 2 minutes before serving—the centers will be very hot!
💡 Chef's Tips
Chilling the dough is mandatory; if it's not cold, the croquetas will fall apart in the oil. Use a food processor for the ham to get that signature 'pasty' texture found in Miami bakeries. If your croquetas burst while frying, your oil might be too cold or you might have air bubbles in the dough. You can freeze the breaded, uncooked croquetas for up to 3 months; fry them directly from frozen for an extra minute. Always use 'Galleta Molida' (Cuban cracker meal) instead of Panko for the most authentic, smooth exterior finish.
🍽️ Serving Suggestions
Serve warm with fresh lime wedges to cut through the richness. Pair with a hot cup of Café Cubano (sweetened espresso) for a classic afternoon snack. Place them inside a piece of Cuban bread with a slice of Swiss cheese to make a 'Preparado' sandwich. Serve as an appetizer alongside a small bowl of cilantro-lime crema or a spicy tomato sauce. Enjoy with a cold glass of Materva (yerba mate soda) or an Ironbeer.