Three Guys From Miami: Cuban and Spanish Food Recipes

Glenn Lindgren: This great version of croquetas combines the taste of ham with mashed potatoes.

Jorge Castillo: They taste a little like a papa rellena except the ham is blended with the potatoes...

Glenn Lindgren: a Cuban tamal.

Jorge Castillo: Another great Cuban appetizer that needs to be eaten hot and fresh!

Croquetas - Crouquettes

Croquetas de Papas y Jamón -- Potato and Ham Croquettes

By Three Guys From Miami

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 12 -- 24 croquettes

Croquetas are very popular at restaurants, walk-up counters and bakeries all over Miami.


4 tablespoons butter
1/2 cup onion, minced fine
1/3 cup flour
1 and 1/2 cups whole milk, at room temperature (more or less)
1/4 teaspoon nutmeg
1 tablespoon dry sherry
1 tablespoon parsley, finely chopped
2 cups smoked ham, ground
2 cups cooked mashed potatoes
1 cup dry bread crumbs (more or less)
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon black pepper (more or less to taste)


2 eggs, beaten with 1 tablespoon water
1 cup dry bread crumbs (mixed with 1/4 cup flour)
1 teaspoon salt
1/2 teaspoon black pepper 1 cup vegetable oil (for frying)
Melt the butter in a 3-quart saucepan; add the onions and sauté on medium-low heat until translucent. Whisk in sherry and chives. Add ground ham. Let simmer for 5 minutes on low heat. Remove from heat, add mashed potatoes and blend completely. Taste and season with pepper and a little salt if necessary. The ham probably has enough salt already. Spoon the mixture into a baking dish and refrigerate until well chilled, at least 1 hour.

TIP: The mixture needs to be firm enough to form into rolls. If the mixture is too soft or sticky, mix in some bread crumbs.

Beat the eggs with water in a mixing bowl until frothy. Combine the bread crumbs and flour in a second bowl with salt and pepper. Shape the ham/potato mixture into logs about 3/4 inch thick and 3 inches long. Dip the logs in the egg wash and roll them in the seasoned bread crumbs. Dip a second time and roll again in bread crumbs until they are completely covered.

IMPORTANT: Place the logs in a lightly greased baking dish, cover with plastic wrap, and refrigerate for 2 to 3 hours. (You may also freeze for later use, or use the freezer to quickly chill them.)

In a large frying pan, add enough vegetable oil to cover half the croqueta at a time. Heat the oil to the frying stage -- about 360 to 375 degrees F. Sauté a few croquetas at a time in the hot oil for 3 to 4 minutes, turning occasionally, until golden brown. Remove from oil and drain on paper towels.

6 to 8 servings (2 croquetas per person)

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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