Best Ham Croquettes Croquetas De Papas Y Jamon Recipes

Croquetas De Jamon (Ham Croquettes) image

Provided by DisasterInTheKitchen

Categories Ham

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 ounces minced ham (ground)
2 tablespoons olive oil
4 tablespoons unsalted butter
3 tablespoons flour, highly suggest using white flour only, as the consistency of wheat might ruin the recipe
1 1/2 cups milk, divided, whole milk works best, but any kind will do
1/2 teaspoon salt
2 large eggs
fine breadcrumbs, as needed

Steps:

Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat.
Add flour to melted butter and mix well with whisk.
Add 1/2 cup milk to saucepan and increase heat to medium-high.
Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened.
Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully.
Add minced ham and season lightly with salt (as ham is already salty).
Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across.
Refrigerate mixture at least 2 hours, but overnight is best.
To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger.
Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate.
Heat oil in a large pan over medium to medium-high heat.
Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them.
After all croquetas have been assembled, refrigerate them for 30 minutes before frying.
Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven.
I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!

Ham Croquettes image

Provided by Chef Joyous

Time 5h30m

Yield 4-5 serving(s)

Number Of Ingredients 11

Steps:

Mince Ham in blender or food processor, put aside.
Make cream sauce by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick.
Mix Ham, minced onions, parsley and cream sauce.
Press into an 8x8 pan and refridgerate at least 4 hours.
Cut into 9 squares, flour squares, dip them in egg/water mixture and then in bread crumbs.
Fry in canola oil.
While frying make a second batch of cream sauce, by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick.
Serve with cream sauce on the side for topping.

Nutrition Facts : Calories 653.1, Fat 30.5, SaturatedFat 16.9, Cholesterol 152.8, Sodium 2095, Carbohydrate 62.3, Fiber 2.5, Sugar 1.9, Protein 30.8

Croquetas de Jamon: Ham Croquettes image

Provided by Food Network

Categories appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

3 pounds cooking ham, large dice
1 white onion, large dice
2 red peppers, large dice
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 bunch parsley, chopped
1/2 teaspoon fresh grated nutmeg
1/2 cup heavy cream
1/2 cup flour, plus 1/2 cup
Salt and freshly ground black pepper
2 large eggs lightly beaten
2 cups cracker meal
Canola oil, for frying

Steps:

In large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour.
Season, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal.
Heat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.