An authentic Cuban recipe!
Servings: 12
Ingredients
For the Mixture
- 1 tbsp butter
- 1 tbsp shallot finely chopped
- 2 cups ham ground
- 1/4 cup heavy cream
- 1 tsp golden cooking wine
- 1/8 tsp pepper
For the Croquettes
- 2 large eggs beaten
- 1 cup cracker meal
- Oil for frying
Instructions
- Use a stand mixer with a food grinder attachment to grind the meat to yield about two cups total. I use the plate with the smaller openings.
- Heat a saucepan on medium heat. Add the butter. Once it melts and coats the bottom of the pan, add the chopped shallot. Stir. Cover the pan and lower the heat. Allow it to cook until softened, about five minutes.
- Add the ham mixture. Mix well and turn off the heat.
- Add the heavy cream, cooking wine and pepper. Add salt to taste.
- Using your hands scoop out enough of the mixture to make each croquette about an inch long and a half inch wide. Make sure the croquettes are about the same size. They do no need to be perfectly shaped at this stage.
- In a small bowl, break two eggs and beat thoroughly.
- Put the cracker crumbs on a plate or preferably a dish with short sidewalls.
- Dip the croquettes one at a time into the egg and then coat with breadcrumbs. Put on a cooling rack to allow them to dry slightly.
- Fry in hot oil until golden brown.
- Remove to plate and serve hot.
© Ginny's Recipe Collection