Ingredients with Measurements:
- 1 cup Bayonne ham, diced
- 1 cup Gruyere cheese, grated
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 large eggs, lightly beaten
- 1 1/2 cups panko 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 2 minutes to create a roux.
2. Gradually pour in the milk, whisking constantly to prevent lumps. Add the salt, pepper, and nutmeg.
3. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 5 minutes.
4. Remove the pan from the heat and stir in the diced Bayonne ham and grated Gruyere cheese until the cheese is melted and the mixture is well combined.
5. Transfer the mixture to a bowl and let it cool to room temperature.
6. Once the mixture has cooled, shape it into small croquettes, about 1 1/2 inches in diameter.
7. Place the beaten eggs and panko breadcrumbs in separate shallow bowls.
8. Dip each croquette into the beaten eggs, then coat it in the panko breadcrumbs.
9. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
10. Fry the croquettes in batches until they are golden brown and crispy, about 2-3 minutes per batch.
11. Remove the croquettes from the oil with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 croquettes
Nutritional information:
Calories per serving: 160
Fat: 10g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 280mg
Carbohydrates: 9g
Fiber: 0g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Bayonne ham can be substituted with prosciutto or cooked bacon.
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
- Whole milk can be substituted with skim milk or almond milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the croquette mixture for extra flavor.
- Serve the croquettes with a dipping sauce, such as honey mustard or aioli.
- Make mini croquettes and serve them as appetizers.
Tips and tricks:
- Make sure the croquette mixture is completely cooled before shaping it into croquettes to prevent them from falling apart.
- Use a candy thermometer to monitor the oil temperature and prevent the croquettes from burning.
- Fry the croquettes in small batches to prevent overcrowding and ensure even cooking.
Storage instructions:
Store the cooked croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the croquettes in a preheated oven at 350°F for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Arrange the croquettes on a platter and garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve the croquettes with a green salad for a light meal.
- Pair them with a glass of white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Green salad
- Roasted vegetables
- French fries
Troubleshooting advice:
- If the croquettes are falling apart during frying, try adding more breadcrumbs to the coating mixture to help bind the croquettes together.
- If the croquettes are not crispy enough, try frying them for a longer time or at a higher temperature.
Food safety advice:
- Make sure the croquette mixture is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when frying with hot oil to prevent burns.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish mixed with mashed potatoes and coated in breadcrumbs before frying.
Flavor profiles:
Savory, salty, cheesy, crispy.
Serving suggestions:
Serve the croquettes as a main dish or appetizer.
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Region: French