[Sca-cooks] Cuban ham croquettes

[ysabeau]

This is what I found:

This one sounds like what you are talking about:
http://cuban-christmas.com/croquetas.html

But the following recipe is more of a fritter type variation:

Ham Croquettes

Ingredients :

1/4 lb (1 stick) salted butter 
7 tsp All-purpose flour 
2 cup Milk, scalded 
2 cup Finely chopped cooked ham 
1 tsp Salt 
1/2 tsp Freshly ground black pepper 
1/2 tsp Freshly grated nutmeg 
3 tsp Fresh lime juice, plus extra for sprinkling 
1 tbl Finely chopped fresh parsley 
2 cup Very fine bread crumbs 
1 lrg Egg, lightly beaten 
Peanut or vegetable oil for frying 
1 x In a large skillet over low heat, melt the butter. When it 
begins to foam:

Method : 
.. blend in the flour, then gradually whisk in the milk until the 
mixture thickens into a smooth paste. Do not overcook or it will 
get lumpy.
Add the ham, salt, pepper, nutmeg, lime juice, and parsley, and 
continue cooking over low heat for 2 minutes, stirring constantly 
with a wooden spoon. Remove from the heat. 
2. Spoon the mixture into a pan or platter and let it cool 
thoroughly. (After it has reached room temperature, it can be 
refrigerated.) 
3. Sprinkle a light layer of bread crumbs on a work surface.
Scoop up 1 tablespoon of the cooled ham mixture and shape it into 
a cylinder about 1 1/2 inches long and 3/4 inch in diameter.
Dip it in the beaten egg and then in the crumbs, and repeat with 
the remaining mixture, renewing the crumbs when necessary. 
(The recipe can be prepared to this point one day ahead of time 
and refrigerated overnight.)
4. Preheat the oven to 250 degrees. In a large, heavy-bottomed 
skillet or deep fryer over medium-high heat, heat 2 to 5 inches of 
oil to 375 degrees, or until a drop of the mixture sizzles when it 
touches the oil, and fry 5 to 6 croquettes at a time until golden 
on all sides, turning with a slotted spoon. Do not fry too many at 
once, or the oil temperature will fall and they will be soggy 
rather than crisp.
Transfer them to a paper-towel-lined platter to drain, keep warm 
in the oven until you have finished frying the rest, and serve 
sprinkled with fresh lime juice.


Ysabeau
~Who LOVES Cuban food~



---------- Original Message ----------------------------------
From: Christiane <christianetrue at earthlink.net>
Reply-To: Christiane <christianetrue at earthlink.net>,
Date: Wed, 13 Sep 2006 16:02:11 -0400 (EDT)

>Between the afternoon and evening viewings for my uncle on 
Monday, we went back to my aunt's house where the Cuban contingent 
of the family had provided a ton of food. Besides very tasty black 
beans and rice, roast pork, and chicken, there were fried pieces 
of "black" plaintains, and something I had never had before, the 
infamous Cuban ham croquettes. Simply, they seemed to be ground 
ham with a binder of cornmeal, made into little fat cigar shapes 
and deep-fried. They were really, really good, at least to me, but 
I am told even better when made with ground roast pork.
>
>Anybody have a recipe? Tooling around online so far has not 
yielded one. My husband LOVED them and I know he would not mind me 
adding them to my cooking repetoire.
>
>Gianotta
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