INDULGE’s Daily Dish: Miami’s favorite snack gets a Spanish-style upgrade

If Miami had an official snack to represent the city, it would likely be the one that no respectable birthday or holiday party can be without: the croquette (or croqueta, as it’s known at the city’s many local ventanitas). Though every croquette offers the same kind of instant fried deliciousness we’ve come to expect, our friends at Leku (the restaurant that will be housed at the new Rubell Museum) propose a more elevated version of the dish to delight in tonight or throughout the weekend. Chef Mikel Goikolea, a former INDULGE cover star, suggests this Spanish-style recipe that adds a bit of Iberian flair to Miami’s favorite bite.

Iberian Ham Croquettes

Ingredients:

½ gallon Whole milk

1 Ham bone

6 oz Iberian Ham chopped (minced)

4 ½ oz Butter

4 ½ oz Flour

1 oz Ham fat

4 Eggs

7 oz Breadcrumbs

7 oz Flour

Preparation:

To make the croquette dough: Place the ham bone inside a big bowl or pan with half a gallon of warm milk. Do not cook or cool, just let it sit. Prepare a roux using the butter, flour and ham fat. Refrain from letting the mixture get too dark, as it is a sign that it has been overcooked. Once the roux becomes bubbly, pour in the milk that has been holding the ham bone (which should be room temperature), stirring constantly to avoid lumps from forming. Cook slowly for approximately 30 minutes, so the cream doesn’t stick to the bottom and burn. Add the minced ham. Season with salt and pepper to taste. Remove from heat and let it cool to room temperature.

Using two tablespoons, shape the now-cooled croquette dough into egg or ball-like forms. Roll or dip each ball through the flour, beaten eggs and breadcrumbs (in that order). Place in a baking sheet lined with parchment paper. Pour enough olive oil (or canola oil) in a medium-to-large frying pan to cover 1/2-inch deep. Heat the oil for frying to about 355 F. Add the croquettes to the pan and fry quickly for a few minutes, turning them, until each is a golden brow color. Remove the croquettes and set on a paper towel to absorb the excess oil. Serve immediately.

*Leftover unused croquettes can be left on the baking sheet, recovered in saran wrap and placed in the freezer.

Leku Miami will open at 1100 NW 23rd St, Miami, FL 33127. For more information, visit lekumiami.com or follow them on Instagram at @lekumiami.

This story was originally published April 3, 2020 at 3:48 PM.