1 pound boneless ham steak, diced
½ cup full-fat coconut milk
3 large eggs
1 teaspoon dried parsley
1 teaspoon onion powder
Pinch of ground nutmeg
⅔ cup plus 1 teaspoon coconut flour, divided
1½ cups coconut oil, or more if needed, for frying
When I was growing up, croquetas de jamón were a staple. When you grow up Cuban, Dad doesn’t go out to get donuts on the weekend; he gets a box of pastelitos and croquetas, and don’t forget the cafecito. In Miami, you can pick up these fried goodies at almost any corner boasting a bodega or diner. La Carreta was our regular place when I was a kid; my dad would make a pit stop for a shot of espresso and my sisters and I would get some snacks. Croquetas are traditionally made with a ham paste and béchamel sauce that’s mixed into dough, breaded, and deep-fried. I’ve simplified the recipe and cleaned it up a bit for a little taste of nostalgia without the canola or carbs.
VARIATIONS: You can make these with chicken, too! Smoked chicken breast would be best, but any leftover cooked chicken meat will work.
Line a baking sheet with parchment paper.
Place the ham in a food processor and pulse to mince. Add the coconut milk, eggs, dried parsley, onion powder, nutmeg, and 1 teaspoon of the coconut flour. Blend until a moist dough forms.
Heat the coconut oil in a 5-quart Dutch oven or cast-iron skillet over high heat. The oil should be approximately 2 inches in depth; add more if necessary.
While the oil heats, prepare the croquetas: Pour the remaining ⅔ cup of coconut flour on a plate. Use wet fingers to scoop about 2 tablespoons of the ham paste out of the food processor and shape it into a ball about the size of a lime, then gently flatten it into an oval. Dredge it in the coconut flour, gently toss it between your hands to shake off the extra flour, and place it on the prepared baking sheet. Repeat with the rest of the ham paste. You should end up with about twenty croquetas.
Insert the end of a wooden spoon handle in the oil; if it sizzles, the oil is ready. Place five or six croquetas in the oil at a time; the oil should cover about the bottom half of the croquetas. Fry for 3 minutes, then carefully turn over using tongs or a slotted spoon and fry for another 3 to 4 minutes, until the croquetas are deep golden brown all over. Remove the croquetas from the oil with a slotted spoon and place on a cooling rack. Repeat with the remaining croquetas.
Let cool to room temperature before serving. They’re definitely best served right away.
Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the oven or toaster oven at 400°F for 5 to 8 minutes.