Cuban Style Gluten Free Croquetas
gluten free flour
gluten free breadcrumbs
super fine gluten free breadcrumbs
Melt butter in large saucepan.
Whisk in gluten free flour. Cook for 1 minute.
Slowly add milk, whisking as adding.
Add onion powder, pepper and nutmeg.
Cook milk mixture for 3 minutes or until thickened (it's a basic bechamel).
Add finely chopped ham.
Mix in 3/4 cup bread crumbs.
Stir together well.
Refigerate for one hour or place in freezer for 1/2 hour.
Place meat dough in a large Ziploc bag and cut whole in tip.
Pipe 3/4 inch tubes, cutting at desired lengths. (About 3 inches long.)
Dip in egg, then roll in bread crumb mixture.
Place on pan and freeze for at least 30 minutes.
Heat enough oil in a pot (or pan with high sides) over medium heat.
Carefully drop gluten free croquettes into oil.
Cook for 3-4 minutes, turning half way through, until golden.
Using a ziplock to pipe croquettes is easier than rolling them by hand. Be sure to use super fine gluten free bread crumbs. I used precooked ham steaks and ground them with my food processor.