With this recipe, you make about 25 medium-sized or 35 small meat croquettes in the Cuban style. For this dish, you can also take pork or chicken stuffing. Also, experiment with the shape and size of croquettes.
- 2 cups cooked ground beef
- 1 tbsp chopped parsley
- 6 tbsp butter
- 1 tbsp lemon juice
- 2 tsp chopped onion
- 1 cup milk
- ½ cup flour
- 1 tsp salt
- ¼ tsp ground black pepper
- 1/8 grated nutmeg
- 1 tbsp dry wine
- 2 eggs beaten
- 1½ cup breadcrumbs or cracker meal
- Vegetable oil for frying
Directions for Meat Croquettes:
- In a large skillet, melt butter (using low heat), add the chopped onion, salt, pepper, nutmeg, and parsley. Sauté until onions are translucent. As it starts to shimmer, add the flour, stirring constantly and slowly, add the milk, whisking until the mixture thickens to form a paste. (Try not to overcook. If it gets lumps, remove from heat)
- Add the wine, lemon juice, and meat, stirring constantly and vigorously for 2 min on low heat. Remove from heat, let it cool and refrigerate for about 1½ hrs.
- Take the paste out and let it stand for 15 mins at room temperature. Take a generous 1 spoonful of the paste and shape it into a croquette. Repeat this with the rest of the paste. Dip each croquette into the beaten eggs and then coat into the breadcrumbs. Repeat this twice. Place the croquettes on a separate dish or working surface sprinkled with the breadcrumbs and let them rest for about 15 minutes before you fry them.
- Using a large deep skillet, pour oil, about 4 inches deep on the skillet, and heat. When the oil is ready, deep fry croquettes on medium-high. Depending on the skillet size, add 6-7 croquettes at a time. Fry until golden brown, turning them to get all sides cooked and fried. Place croquettes on a paper towel to remove excess oil.