When you look up Croquettes and its definition, this is what you find on Wikipedia:
“A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread.”
In this case our binder is flour and milk, cooking it down. In Latin America and the Caribbean we tend make croquettes with chicken and ham in it. Specifically, Serrano ham. Which I could not find anywhere in my area. I live in Mesa, AZ. I replaced it with prosciutto di parma and it was excellent. I advise you so the same if you can’t find the serrano ham.
Can I make the croquettes ahead of time?
Yes! That’s how I prefer to make these. That way they are frozen and set. I let them sit on my counter uncovered for at least an hour before frying.
Can I replace the fillings?
You can. I suggest you chop any filling in small pieces so they are easy to bit into when eating the croquettes.
About Dominican Republic Croquettes
Dominican croquettes are nearly identical to the Cuban croquettes that are typically made out of ham or chicken or both, but there is a common cheese and potato variation, a beef variation and they are also sometimes made with fish.
Latin Chicken Croquettes
- 4 tbs unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 cup minced yellow onions
- 2 cups cooked chicken, chopped up into small chunks I used a rotisserie dark meat
- 1/4 cup Serrano ham, chopped in small chunks Prosciutto di Parma is a great substitute
- 1 tbsp parsley, minced finely
- 1 dash paprika for a light heat, not spicy
- 2 large eggs
- 1 cup Italian seasoned dry breadcrumbs
- vegetable or corn oil for frying about 1 inch depth
- In a medium saucepan, melt 4 tablespoons of butter, add the onion, parsley, and paprika. Cook until tender. Add the chicken and serrano ham, mix in well.
- Add 1/4 cup of flour and whisk well. Whisk in the milk. Cook, whisking continuously, to thicken. This could take about 10 minutes. You can rest for afew seconds and keep on going.
- Once thickened, place the mixture into a baking dish, spread it and flatten it out. Place in the fridge for 2 hours.
- After 2 hours, remove the baking dish from the refrigerator. Carefully remove, whole, the chicken mixture that is now like a thicker consistency of jello. Place it on a cutting board.
- Cut the mixture into 1 1/2 inch thick slices or to taste in width. Shape into a croquette shape. Think of a cheesestick.
- In a bowl, whisk the eggs. In a separate bowl, add breadcrumbs. Dredge the croquettes first in the egg and then roll in the breadcrumb. Arrange the croquettes on a baking sheet and refrigerate for up to 2 hours. At this point you can also freeze them to fry later. They will be good for up to 3 months.
- In a deep skillet, heat about 1/2 inch of vegetable or corn oil over medium low heat. Fry the croquettes in batches, rotating them on all sides until they are golden brown. Enjoy!