Croquetas de Jamón
Crunchy on the outside, creamy and savory on the inside - serves as a good appetizer or side dish.
By: Franchesca Livraghi | @breakthrukitchen
My family always says the best appetizers you can bring to a party are the ones made with minimal ingredients that you already have in your pantry! And these croquetas have the perfect crunchy exterior with an irresistible creamy center. In every bite you get a delicious mix of savory ham, and adding Loisa’s Recaito and Organic Adobo into the mix makes this classic finger food even more special.
Jamón is the key ingredient in these croquetas, and buying pre-diced or pre-cubed ham makes this recipe super quick and easy to make. This kind of ham is typically on the thicker side, rather than the thin sliced ham you would find in the deli meat section. I’ll usually find this kind of ham in the meat section next to ham steaks and sausage meat.
How to shape the Croquetas de Jamón
You’ll need to use your hands to get the perfect shapes on these ham croquetas, and it’s up to you exactly how big or small you would like to make them. Making them into a cylinder shape is the classic option, but you can also make them into ball shapes or nugget shapes.
To shape the ham croquetas, start by taking a small portion of the prepared mixture and rolling it between your hands to form a log or oval shape. If the mixture is sticky, lightly dust your hands with flour. Repeat with the remaining mixture and then chill the croquetas in the refrigerator for about 20 minutes so they can hold their shape.
Once they are chilled and easier to work with, gently coat each croqueta in flour, then dip it in beaten egg, and finally roll it in breadcrumbs to cover evenly. Repeat with the rest of the croquetas and then they’re ready for frying. When dipping these croquetas into the frying oil, I like to use Loisa's Skimmer for easy handling.
Options for dipping sauces
These croquetas are delicious all on their own, but you can prepare a side of Recaito mayo or Recaito Mayoketchup to take these over the top! You just have to combine Loisa’s Recaito with mayonnaise, or with mayonnaise and ketchup, and you’ll have the perfect dip. There are so many different ways to use Sofrito, and once you try mixing it with other condiments for a flavorful dipping sauce, you're never going back!
Seriously, I use these dips for all my favorite appetizers and they always stand out as the best sauce on the table!
Recipe tips and tricks
- Don’t overcook the flour and milk mixture. If you cook the mixture for too long, the butter and milk will split and create a greasy, unpleasant texture in the croquetas. Make sure you follow the timing in the directions for the perfect croquetas!
- Make sure the croquetas are solid and hold their shape before frying. If after the dredging step you notice they are becoming soft, place them in the freezer for another 10 minutes before frying to make it easier to handle while cooking.
- Cook the croquetas until they’re just golden brown and be careful not to burn them. These cook super fast so keep an eye on them and make sure they aren't getting too dark. You want them to stay a beautiful golden brown color.
Croquetas de Jamón
16 Croquetas
40 minutes
15 minutes
Ingredients
3 tbsp butter
2 tbsp Loisa Recaito
1 ½ cup all purpose flour
1 tsp Loisa Organic Adobo
1 cup milk
1 cup heavy cream
1 cup diced ham
1 egg, beaten
1 cup panko bread crumbs
Loisa Sal Marina, to taste
Frying oil
Directions
In a pan over low to medium heat, melt butter and add Recaito. Add flour and Adobo to the pan and mix with a whisk until completely combined, about 1-2 minutes.
Pour milk into the pan and whisk until completely smooth, or about 2 minutes.
Pour heavy cream into the pan and whisk until completely smooth, or about 2 minutes.
Add ham to pan and combine with the mixture. Remove from heat and set aside until it comes to room temperature.
Using your hands, roll and shape the croquetas into cylinder shapes. Place into the freezer for 20 minutes, or until the croquetas harden.
Assemble flour, beaten egg, and breadcrumbs each in three separate containers, optionally seasoning the breadcrumbs with a pinch of salt.
Dip each croqueta into the flour, then into the egg, then into the breadcrumbs and set aside.
In a pan over medium heat, add frying oil to cover 1 inch from the bottom of the pan.
Once the oil becomes hot, add the croquetas to the pan and cook on both sides until golden brown, or about 3 minutes on each side.
Remove the croquetas from the pan and place onto a paper towel lined plate. Serve while hot. ¡Buen provecho!
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Croquetas de Jamón
16 Croquetas
40 minutes
15 minutes
Ingredients
3 tbsp butter
2 tbsp Loisa Recaito
1 ½ cup all purpose flour
1 tsp Loisa Organic Adobo
1 cup milk
1 cup heavy cream
1 cup diced ham
1 egg, beaten
1 cup panko bread crumbs
Loisa Sal Marina, to taste
Frying oil
Directions
In a pan over low to medium heat, melt butter and add Recaito. Add flour and Adobo to the pan and mix with a whisk until completely combined, about 1-2 minutes.
Pour milk into the pan and whisk until completely smooth, or about 2 minutes.
Pour heavy cream into the pan and whisk until completely smooth, or about 2 minutes.
Add ham to pan and combine with the mixture. Remove from heat and set aside until it comes to room temperature.
Using your hands, roll and shape the croquetas into cylinder shapes. Place into the freezer for 20 minutes, or until the croquetas harden.
Assemble flour, beaten egg, and breadcrumbs each in three separate containers, optionally seasoning the breadcrumbs with a pinch of salt.
Dip each croqueta into the flour, then into the egg, then into the breadcrumbs and set aside.
In a pan over medium heat, add frying oil to cover 1 inch from the bottom of the pan.
Once the oil becomes hot, add the croquetas to the pan and cook on both sides until golden brown, or about 3 minutes on each side.
Remove the croquetas from the pan and place onto a paper towel lined plate. Serve while hot. ¡Buen provecho!