Croquetas de Jamón (Ham Croquettes)

Ingredients (Makes about 12–15 croquetas)

• 1 lb cooked ham, diced

• 3 tbsp butter

• 1/2 white onion, finely chopped

• 1/2 tbsp sazón completa (or all-purpose seasoning)

• 3 cloves garlic, minced

• 1/4 cup dry white wine (vino seco) (for deglazing)

• 1/2 cup milk

• 1/2 cup all-purpose flour

• 1 tbsp fresh parsley, finely chopped (adjust to taste)

• Salt and black pepper, to taste

For Breading:

• 2 eggs, beaten

• 1 1/2 cups breadcrumbs (galleta molida)

• 1 1/2 cups all-purpose flour

For Frying:

• Vegetable oil, for frying

Instructions

1. Prep the Aromatics:

   • Finely mince the onion and garlic using a food processor or by hand.

   • Heat 2–3 tbsp of olive oil in a large skillet over medium heat. Add the minced onion and garlic and sauté for 5 minutes, until softened and aromatic.

2. Process the Ham:

   • Add the diced ham to the food processor and pulse until it reaches a fine, paste-like consistency. Set aside.

3. Build the Filling:

   • To the skillet with the onion and garlic, add the sazón completa and butter. Stir until the butter melts and the spices are well incorporated.

   • Add the processed ham to the skillet and cook for 2–3 minutes, stirring occasionally.

   • Add the Flour: Sprinkle the flour over the ham mixture and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.

   • Gradually add the milk, stirring constantly until the mixture thickens into a cohesive, paste-like texture. Season generously with salt and pepper.

   • Deglaze with Wine: Pour in the dry white wine (vino seco) and stir, scraping up any flavorful bits stuck to the bottom of the pan. Let the wine reduce for 1–2 minutes.

   • Finish with Parsley: Stir in the chopped parsley for a fresh, herby note. Remove from heat.

4. Chill the Mixture:

   • Transfer the ham mixture to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent drying. Refrigerate for 1–2 hours, or until firm and easy to handle.

5. Shape the Croquetas:

   • Once chilled, scoop about 1/3 cup of the mixture and shape it into small logs or cylinders. Place the shaped croquetas on a tray and refrigerate for another hour to firm up.

6. Set Up the Breading Station:

   • Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs (galleta molida).

7. Bread the Croquetas:

   • Roll each croqueta in the flour, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs.

   • Place the breaded croquetas on a tray and refrigerate for at least 1–2 hours (or overnight) to set.

8. Fry to Perfection:

   • Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

   • Fry the croquetas in batches for 2–4 minutes, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.

   • Remove with a slotted spoon and drain on paper towels.

Serving Suggestions

• Serve warm as an appetizer or snack with mojo aioli, or a wedge of lime.

Storage Tips

• Unfried Croquetas: Freeze the breaded croquetas before frying. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding an extra 1–2 minutes to the cooking time.

• Fried Croquetas: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.