Ingredients with Measurements:
- 1 cup cooked ham, finely chopped
- 1 cup Ardrahan cheese, grated
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until the mixture turns golden brown.
2. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Add the nutmeg, salt, and black pepper. Keep whisking until the mixture thickens and becomes smooth.
3. Add the ham and Ardrahan cheese to the saucepan and stir until the cheese is melted and the mixture is well combined.
4. Transfer the mixture to a bowl and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or until firm.
5. Using a small cookie scoop or spoon, form the mixture into small balls or croquette shapes.
6. Place the beaten eggs and breadcrumbs in separate shallow bowls. Dip each croquette in the egg mixture, then coat in breadcrumbs.
7. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the croquettes in batches until golden brown, about 2-3 minutes per batch.
8. Drain the croquettes on a paper towel-lined plate.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours
Cooking time: 10 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe makes about 20 croquettes.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 4g
Cholesterol: 40mg
Sodium: 200mg
Total carbohydrates: 6g
Dietary fiber: 0g
Sugars: 0g
Protein: 6g
Substitutions for ingredients:
- Cooked chicken or turkey can be substituted for ham.
- Gouda or cheddar cheese can be substituted for Ardrahan cheese.
Variations:
- Add chopped herbs such as parsley or chives to the mixture for added flavor.
- Make the croquettes smaller and serve as appetizers.
- Serve with a dipping sauce such as honey mustard or ranch.
Tips and tricks:
- Make sure the mixture is well chilled before forming into croquettes to prevent them from falling apart.
- Use a cookie scoop or spoon to make uniform-sized croquettes.
- Fry the croquettes in small batches to prevent overcrowding and ensure even cooking.
Storage instructions:
Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the croquettes on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the croquettes on a platter and garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, or grated cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or sweet potato fries.
Troubleshooting advice:
If the croquettes are falling apart during frying, try chilling the mixture for a longer period of time or adding more breadcrumbs to the coating.
Food safety advice:
Make sure to cook the croquettes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Croquettes originated in France in the 19th century and were typically made with leftover meat or fish mixed with a creamy sauce and coated in breadcrumbs before frying.
Flavor profiles:
Savory, cheesy, and slightly nutty.
Serving suggestions:
Serve as a main dish with a side salad or as an appetizer with a dipping sauce.
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Region: Irish