ham croquettes
The croquette originated in France and there are many variations.
Our favorite, the ham croquette, comes from Spain and is a culinary tradition that evolved from the country’s frugal past.
Ham croquettes are a tasty little bundle of ground ham and white sauce, rolled in bread crumbs and fried to a golden brown.
These bite sized delights can be served as an appetizer or main dish or at your Mother’s Day brunch.
How to make Ham Croquettes
Difficulty: Easy
What you are creating:
Crispy ham croquettes made from ground ham and white sauce. Serve with creamed pea sauce.
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Yields: Approximately 2 dozen
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Ingredients:
Thick White Sauce:
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¼ cup butter
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¼ cup flour
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¼ teaspoon salt
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Dash of pepper
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1 cup milk (whole, low fat or skim)
Filling
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2 cups ham, ground or coarsely chopped
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2 tablespoons chopped and sautéed sweet yellow onion
Coating
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1 egg
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2 tablespoons water
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¾ cup dry bread crumbs
Directions:
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Melt butter in sauce pan on low heat.
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Blend in flour, salt and pepper.
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Cook until mixture is smooth and bubbly.
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Remove from heat.
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Stir in milk.
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Place on burner over medium heat and cook to boiling, stirring constantly.
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Boil for 1 minute.
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Remove from heat.
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Stir in ham and sautéed sweet onion.
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Spread the mixture in an ungreased pan.
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Cover and refrigerate for a minimum of 3 hours. For best results, refrigerate overnight.
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Divide the mixture into 12 equal parts and shape into balls.
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Beat the egg and water until blended.
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Dip each croquette in the egg mixture and then roll in breadcrumbs.
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Cover and chill croquettes for at least two hours.
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Using a deep fat fryer or kettle, heat 3 to 4 inches of cooking oil to 365 degrees.
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Fry each croquette 1-2 minutes, until light brown.
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Drain and keep croquettes warm in 350 degree oven until ready to serve.
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Spoon hot peas in cream sauce over croquettes.
Side dish idea:
