The History: From France to Havana
While croquettes originated in France, they were adapted by Spaniards and later became a staple in Cuba. In Cuban households, they are the ultimate “party food,” found at every birthday, quinceañera, and family gathering.
- The Cuban Twist: Cuban croquetas are typically smaller and more cylindrical than the Spanish croqueta de jamón ibérico.
- The Versatility: They are famously eaten as a snack, tucked into a saltine cracker (galleta de soda), or stuffed inside Cuban bread with Swiss cheese to make a Croqueta Preparada sandwich.
Tutorial: Classic Cuban Ham Croquettes
Ingredients
The Dough (Bechamel):
- 2 cups Ground ham (use a food processor to get it very fine, almost like a paste)
- 4 tbsp Unsalted butter
- 1/2 cup All-purpose flour
- 1 1/2 cups Whole milk (warm)
- 1/4 tsp Nutmeg (the “secret” ingredient)
- 1/4 tsp Onion powder or 1/2 small onion finely grated
- Salt and Pepper to taste
The Breading:
- 2 Large eggs (beaten)
- 1 cup Fine breadcrumbs (unseasoned)
- 1/2 cup All-purpose flour (for the first coating)
- Oil for frying (Vegetable or Canola)