Ingredients
- ½ lb Ham
- 2 tbsp Butter
- ½ cup Onion diced
- 1½ cup All-purpose flour
- 1½ cup Whole Milk
- 1½ tbsp Fresh parsley chopped
- 2 tsp Garlic Powder
- 1 tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Nutmeg
- ¼ tsp Onion powder
- 2 packs Marquita’s plantain crumbs
- 2 Eggs
- 2 tbsp Garlic salt
- Lime wedges optional
Instructions
- Using a food processor, chop the ham into tiny pieces.
- In a pot, melt the butter, add the onions and cook them for about 3-5 minutes until translucent. While the onions are cooking, heat up the milk until it’s about to simmer.
- Once the onions are translucent, add the half cup of flour and stir well. Once mixed, slowly add the milk to the mixture using a whisk to incorporate everything together. Continue to whisk until smooth and the mixture starts to boil. About 3-4 minutes
- Add the chopped ham and stir until incorporated.
- Place the mixture into the food processor. Add the parsley, salt, garlic powder, pepper, nutmeg and onion powder. Puree the mixture, to further incorporate the ham. About 3-4 minutes.
- Place the ham filling into a bowl and place it in the fridge for about 2-3 hours. (The longer the mixture is in the fridge the better.)
- Once chilled, scoop ham filling into your hands and roll into a log shape that measures about 2” long and 1” thick.
- Place the plantain crumbs and flour on separate plates. Add the garlic salt to the plantain crumbs. Whisk the eggs in a bowl.
- Once your logs are formed, dip them in the flour, then dip them in the egg and finally roll them in the plantain crumbs to give them a nice even coating. Repeat for all the logs.
- In a deep fryer or on a pan, heat up oil to about 350°F. Place the croquetas in the oil for about 2-3 minutes, until golden brown. Transfer to plate line with paper towel.
- Serve with lime! Enjoy!
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