Ingredients with Measurements:
- 1 cup diced cooked ham
- 1 cup Provel cheese, shredded
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 cups panko breadcrumbs
- 2 eggs, beaten
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
Step-by-step instructions:
1. In a large bowl, combine the diced ham and shredded Provel cheese. Set aside.
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the milk, salt, black pepper, garlic powder, onion powder, and paprika. Cook, whisking constantly, until the mixture thickens and comes to a boil.
4. Remove the saucepan from the heat and pour the mixture over the ham and cheese. Stir until well combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
6. When ready to fry, heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
7. Using a cookie scoop or spoon, form the ham and cheese mixture into small balls or cylinder shapes.
8. Dip each croquette into the beaten eggs, then roll in the panko breadcrumbs, pressing gently to adhere.
9. Fry the croquettes in batches until golden brown, about 2-3 minutes per batch.
10. Use a slotted spoon to transfer the croquettes to a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours or overnight
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20 croquettes
Nutritional information:
Calories: 160
Fat: 10g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 290mg
Carbohydrates: 10g
Fiber: 0g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Cooked chicken or turkey can be substituted for ham.
- Provolone cheese can be substituted for Provel cheese.
- Regular breadcrumbs can be substituted for panko breadcrumbs.
Variations:
- Add chopped green onions or parsley to the ham and cheese mixture for added flavor.
- Make a dipping sauce by combining mayonnaise, Dijon mustard, and honey.
Tips and tricks:
- Make sure the ham and cheese mixture is well chilled before forming into croquettes to prevent them from falling apart during frying.
- Use a candy thermometer to monitor the oil temperature and prevent the croquettes from burning.
- Serve the croquettes immediately for the best texture and flavor.
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:
Serve the croquettes on a platter with a side of dipping sauce.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the croquettes are falling apart during frying, make sure the ham and cheese mixture is well chilled and firm before forming into croquettes.
- If the croquettes are burning, lower the heat of the oil or reduce the frying time.
Food safety advice:
- Make sure the ham is fully cooked before using in the recipe.
- Use a candy thermometer to monitor the oil temperature and prevent the croquettes from burning.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish mixed with béchamel sauce and coated in breadcrumbs before frying.
Flavor profiles:
Savory, cheesy, and slightly smoky from the ham.
Serving suggestions:
Serve as an appetizer or snack.
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