This was our teacher, Miriam
The Recipe - makes approximately forty croquettes - about 2 inches long.
2 lbs. ground ham
8 tablespoons Butter
2 teaspoons finely minced onions
2 cups Milk (or one 12 oz. can of evaporated milk, completing the 2 cups with whole milk)
1½ cups All Purpose Flour
⅛ teaspoon fresh ground pepper
½ teaspoon Nutmeg (optional)
Salt to taste
Eggs as needed
12 oz. Cracker Meal
Pepper to taste
Salt to taste
- Grind ham (in grinder or food processor).
- In a blender mix the milk, flour and nutmeg.
- In a skillet, sweat the onion in butter until it's translucent.
- Add the ham to the onion and butter mixture and combine.
- Pour the flour mixture into the skillet and cook over medium heat.
- Fold the ham, flour mixture and onion mixture into a paste.
- Refrigerate the paste overnight.
- The next day form the paste into 2 inch croquettes.
- Dredge each croquette in cracker meal.
- Dredge each croquette in egg seasoned with salt and pepper.
- Dredge each croquette in cracker meal again.
- Fry croquettes in hot canola oil until golden brown while constantly rolling them in the oil - ensure the croquettes are not touching.
The finished product!
NOTE: The coated croquettes can be frozen in plastic wrap or aluminum foil indefinitely. Just thaw them before frying.
Let us know if you try "las croquetas de Miriam" and if you liked them.
Until next time...¡buen provecho!