Croquetas de Jamón Cubanas

In Cuba, croquetas are ubiquitous — sold from cafeterias, corner shops, and home kitchens alike. The Cuban croqueta is distinctive: smaller than Spanish versions, with a thin, shattering breadcrumb crust and a creamy, intensely savoury jamón filling made from a thick béchamel studded with finely ground cured ham. They are the definitive Cuban snack, eaten at any hour.

Serves: 6 (makes about 24 croquettes)

Ingredients

Filling:

• 60g (4 tbsp) unsalted butter
• 100g (¾ cup) plain flour
• 500ml (2 cups) whole milk, warm
• 300g (10½ oz) cured ham (jamón serrano or smoked ham), very finely minced in a food processor
• 1 small onion, very finely grated
• ½ tsp salt
• ¼ tsp white pepper
• Pinch of ground nutmeg

Breading:

• 2 eggs, beaten
• 150g (1½ cups) fine dry breadcrumbs
• 60g (½ cup) plain flour, for dusting

Frying:

• 1 litre (4 cups) neutral oil, for deep-frying

Instructions

1. Make the filling: melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes to make a pale roux. Gradually pour in warm milk, whisking vigorously to prevent lumps. Cook, stirring continuously, 8–10 minutes until the béchamel is very thick and pulls away from the sides of the pan.

2. Remove from heat. Stir in minced ham, grated onion, salt, pepper, and nutmeg. Taste and adjust seasoning — the mixture should be quite salty as it will be diluted by the crust.

3. Spread filling on a lightly oiled baking tray. Press cling film directly onto the surface. Refrigerate at least 4 hours or overnight until very firm.

4. Shape: with floured hands, roll heaped tablespoons of filling into cylinders about 6cm (2½ in) long. Dust lightly with flour, dip in beaten egg, then roll in breadcrumbs. Chill 30 minutes.

5. Heat oil to 180°C (350°F). Fry croquettes in batches of 6 for 2–3 minutes, turning once, until deep golden brown. Drain on paper towels.

6. Serve immediately with mustard or hot sauce.

Cook's Notes: The filling must be completely chilled before shaping or the croquettes will fall apart during frying. Finely minced ham is essential — any large chunks will cause cracking. Shaped, unbaked croquetas freeze beautifully; fry from frozen, adding 1 minute to the cooking time.