The perfect croquette is small, but not too small (enough to be eaten in two bites); it must be moist on the inside and its crust crunchy and golden. Once fried, the ham dissolves inside its crispy shell. They can be served as finger-food accompanied by a dipping sauce or just a dish of sea salt. They make great mini hash browns as a side with your fried eggs and bacon for breakfast, or omit the green onions and ham for raisins, cinnamon and nutmeg with a moorish chocolate dipping sauce for dessert. They’re origin may be under dispute; your creativity is unlimited.

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