Bolitas De Jamon Aruba
Indulge in the irresistible flavor of Bolitas de Jamón Aruba, a delightful ham croquette recipe that's both crispy and creamy. Perfect as a party appetizer or savory snack, these golden bites combine finely chopped cooked ham with a velvety béchamel sauce seasoned with nutmeg, black pepper, and a touch of salt. Encased in a crunchy breadcrumb coating and fried to perfection, each bolita is a symphony of textures that will melt in your mouth. Easy to make and utterly satisfying, this crowd favorite pairs perfectly with your favorite dipping sauces, making it a must-try addition to any festive table or casual gathering.
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Recipe Information
Ingredients
- 250 grams Cooked ham
- 4 tablespoons Unsalted butter
- 5 tablespoons All-purpose flour
- 1.25 cups Whole milk
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 2 large Eggs
- 2 cups Breadcrumbs
- 4 cups Vegetable oil
Instructions
Finely chop the cooked ham into very small pieces or pulse in a food processor until a crumbly texture is achieved. Set aside.
In a medium saucepan, melt the butter over medium heat. Once fully melted, add the all-purpose flour and stir well to form a roux. Cook the roux for about 2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the milk, a little at a time, while whisking continuously to avoid lumps. Keep stirring until the mixture thickens into a smooth béchamel sauce, about 3 to 4 minutes.
Add the nutmeg, black pepper, and salt to the sauce, then stir in the chopped ham. Mix well until the ham is evenly distributed. Remove the mixture from the heat and let it cool to room temperature. For best results, refrigerate the mixture for at least 1 hour until firm and easy to handle.
Scoop about 1 tablespoon of the chilled ham mixture and roll it between your hands to form a small ball. Repeat with the remaining mixture until all the bolitas are formed.
Beat the eggs in a shallow bowl. Place the breadcrumbs in another shallow bowl.
Dip each ball into the beaten eggs, making sure to coat it completely, then roll it in the breadcrumbs until fully covered. Repeat for all the balls.
Heat the vegetable oil in a deep saucepan or fryer to 175°C (350°F). Carefully fry the croquettes in small batches, about 4 to 5 at a time, until golden brown and crispy, approximately 3 to 4 minutes per batch.
Use a slotted spoon to transfer the fried bolitas to a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauces or enjoy them on their own!
Nutrition Facts
Calories |
9238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 928.7 g | 1191% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 537.9 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 8081 mg | 351% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 30.2 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 580 mg | 45% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
