Croquetas de Jamón Cubanas

Step by stepInstructions

1. Melt the butter in a saucepan over medium heat and cook the onion until soft and translucent, about 5 minutes.
2. Stir in the flour and cook for 2 minutes, stirring constantly, to make a roux.
3. Whisk in the milk gradually, and cook, stirring, until the mixture thickens into a stiff béchamel, about 5 minutes.
4. Stir in the ham, nutmeg, salt and white pepper, and cook for 2 minutes more.
5. Spread the mixture in a shallow dish, cover with plastic wrap pressed directly onto the surface, and chill until completely firm, at least 3 hours or overnight.
6. Shape the cold mixture into 2-inch (5 cm) logs, roll each in breadcrumbs, then in the beaten egg, and again in breadcrumbs.
7. Heat oil to 350°F (175°C) and fry the croquetas in batches for 2 to 3 minutes, until deep golden and crisp.
8. Drain on paper towels and serve hot, with lime wedges or a squirt of ketchup and mustard.