Porto's Ham Croquettes Recipe

Servings

Serving Porto's Ham Croquettes can be a simple yet delicious affair, perfect for a variety of occasions. Here are a few ideas for serving these crispy, creamy bites:

1. As an Appetizer: Serve the croquettes as a starter at any gathering. Arrange them on a platter with some dipping sauces on the side, like a tangy garlic aioli, a zesty lime-mayo dipping sauce, or even a sweet spicy mustard. The crispy exterior and soft, flavorful interior are sure to impress guests.

2. With a Side Salad: For a more complete meal, pair the croquettes with a fresh salad. A simple green salad with mixed greens, tomatoes, and a light vinaigrette can balance the richness of the croquettes. Alternatively, a Cuban-style salad with lettuce, avocado, and a citrusy dressing would complement the flavors beautifully.

3. As Part of a Cuban-Themed Meal: If you're hosting a Cuban-themed dinner, serve the croquettes alongside other Cuban favorites, like arroz con pollo, tostones (fried green plantains), or black beans and rice. This creates a well-rounded meal filled with vibrant flavors.

4. For Parties or Potlucks: Croquettes are great for sharing. Place them on a large serving platter with cocktail napkins and let guests help themselves. They’re easy to eat with their hands and require little to no cleanup.

5. With a Dipping Sauce: Adding a variety of sauces can elevate the experience. Think garlic aioli, chipotle mayo, or a spicy ketchup for dipping. A squeeze of fresh lime over the top can add a zesty kick, balancing the rich ham filling.

6. For Snack Time: You can also serve them as a snack alongside a cold beverage like a crisp mojito, a light lager beer, or even a refreshing iced tea.

Whatever the occasion, Porto’s Ham Croquettes can be a crowd-pleasing addition, whether as an elegant appetizer or a casual snack to share. Just make sure to serve them fresh and hot, as they’re best enjoyed straight out of the fryer!

Tips

1. Use High-Quality Ham:

The ham filling is the star of the croquette, so choose a good-quality ham. Opt for a deliciously smoky, tender ham (like a black forest ham or Virginia ham) for the best flavor. The better the ham, the more flavorful your croquettes will be.

2. Get the Béchamel Right:

The béchamel (white sauce) is key to getting the perfect creamy consistency for the filling. Make sure to cook the flour in the butter until it's just golden to avoid any raw flour taste. Gradually add warm milk to prevent lumps from forming, and whisk continuously until the sauce thickens and coats the back of a spoon.

3. Chill the Mixture:

After combining the ham and béchamel sauce, chill the filling for at least 2 hours (or overnight). This step is crucial because it helps the mixture firm up, making it much easier to shape into croquettes and preventing them from falling apart when frying.

4. Shape Evenly:

When shaping the croquettes, make sure they’re uniform in size. This ensures they cook evenly and have the perfect balance of crispy exterior and creamy interior. If you want them to look more like the traditional small cylinders, roll them tightly, but if you prefer a more rustic shape, a round form works too.

5. Don’t Skip the Freezing Step:

After shaping and breading your croquettes, freeze them for 30 minutes before frying. This helps the croquettes maintain their shape during frying and prevents the filling from spilling out. It’s especially helpful if you’re making them in batches.

6. Fry at the Right Temperature:

Frying at the right temperature (350°F/175°C) is essential. If the oil is too hot, the croquettes will burn on the outside while remaining cold inside. If it’s too cool, they’ll absorb too much oil and become greasy. Use a thermometer to maintain the oil at the right temperature.

7. Don’t Overcrowd the Pan:

Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and cause the croquettes to cook unevenly. Fry them in batches of 4-6 at a time, depending on the size of your fryer or pot.

8. Drain on Paper Towels:

After frying, place the croquettes on paper towels to absorb any excess oil. This helps keep them crispy on the outside without becoming greasy.

9. Make Them in Advance:

You can make the croquettes ahead of time. Prepare, shape, and bread them, then freeze them before frying. When you’re ready to serve, just fry them directly from the freezer for a quick and easy treat.

10. Add a Twist:

If you’re looking for a twist on the classic recipe, consider adding a small amount of cheese (like Swiss or Gruyère) to the filling for an extra creamy, melty surprise. You could also try a dash of paprika or cayenne pepper for a touch of heat.

11. Serving Suggestions:

Serve these croquettes with lime wedges for a zesty, refreshing contrast. A garlic aioli or spicy ketchup dipping sauce will complement the savory flavor of the ham, adding a nice kick.

Ingredient Substitutes

If you're looking for ingredient substitutes for Porto's Ham Croquettes, there are several options that can help you tailor the recipe to dietary preferences or what you have available at home. Here are some substitutions to consider:

1. Ham:

• Turkey or Chicken: For a lighter alternative, finely shredded cooked turkey or chicken breast can replace the ham. The flavor will be milder, but it still works well with the béchamel sauce.
• Vegetarian Option: For a vegetarian version, you could use finely chopped mushrooms (shiitake or cremini) or tempeh for a savory, meaty texture without the meat.
• Tofu: For a vegan option, firm tofu can be crumbled and sautéed to replicate the texture of ham.

2. Béchamel Sauce:

• Vegan Béchamel: To make the béchamel dairy-free, substitute the butter with vegan butter or olive oil, and use unsweetened almond milk, soy milk, or oat milk instead of dairy milk. Add a pinch of nutritional yeast for extra flavor.
• Cream Cheese: You can also use cream cheese (or dairy-free cream cheese) for a thicker, creamier filling.

3. Breadcrumbs:

• Gluten-Free Option: Use gluten-free breadcrumbs made from rice flour or a gluten-free panko for an equally crispy coating.
• Crushed Crackers: If you don’t have breadcrumbs, crushed crackers (like saltines or Ritz crackers) can be used for the coating as a substitute.
• Cornmeal: For a crunchier texture, you can use cornmeal to coat the croquettes, giving them a slightly different but tasty exterior.

4. Flour (for the béchamel sauce and breading):

• Cornstarch: If you need a gluten-free alternative to regular all-purpose flour for the béchamel sauce, cornstarch works well as a thickener. Just use half the amount of cornstarch as you would flour.
• Rice Flour: You can also use rice flour for both the béchamel and as a breading base for a lighter texture.

5. Eggs (for breading):

• Aquafaba: If you're avoiding eggs, the liquid from a can of chickpeas (aquafaba) can act as an egg wash for breading. It works surprisingly well in binding the breadcrumbs to the croquette.
• Flaxseed Meal: You can also create an egg substitute using flaxseed meal mixed with water (1 tablespoon flaxseed meal to 3 tablespoons water). Let it sit for a few minutes to thicken, and then use it as a binding agent for the breadcrumbs.
• Vegan Mayo: Another egg substitute for breading is vegan mayonnaise. It’s a great binder for the breadcrumbs and will still give you that crispy finish.

6. Butter:

• Olive Oil: For a healthier alternative, use olive oil or coconut oil in place of butter in the béchamel sauce.
• Vegan Butter: If you're aiming for a dairy-free option, vegan butter works similarly to regular butter in both flavor and texture.

7. Milk:

• Plant-Based Milks: As mentioned for the béchamel, you can use almond milk, soy milk, or coconut milk in place of cow's milk. Choose unsweetened versions for a neutral flavor.
• Heavy Cream: If you want an ultra-creamy béchamel, you can substitute milk with heavy cream for a richer texture.

8. Frying Oil:

• Vegetable Oil: Vegetable oil or canola oil is a common choice for frying croquettes, but you can also use peanut oil for a higher smoking point, or avocado oil for a healthier option with a mild flavor.

9. Seasonings:

• Nutmeg: Some béchamel recipes call for a pinch of nutmeg to add depth to the flavor. If you’re out of nutmeg, try cinnamon in very small quantities, or leave it out for a more neutral base.
• Garlic Powder: If you prefer a different flavor, onion powder or a dash of paprika can be added to the filling for an additional kick.

Porto's Ham Croquettes