Ingredients with Measurements:
- 1 cup diced cooked ham
- 1 cup grated Tilsiter cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 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 paprika
- 2 cups 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, mix together the diced ham, grated Tilsiter cheese, chopped parsley, and chopped onion.
2. In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens.
3. Add the salt, black pepper, and paprika to the saucepan and stir to combine.
4. Pour the sauce over the ham and cheese mixture and stir until well combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
6. Preheat the deep fryer or pot of oil to 375°F.
7. Form the chilled mixture into small croquettes, about 1 inch in diameter.
8. Dip each croquette into the beaten eggs, then coat in breadcrumbs.
9. Fry the croquettes in the hot oil until golden brown, about 2-3 minutes.
10. Remove the croquettes from the oil with a slotted spoon and drain on paper towels.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20 croquettes
Nutritional information:
Calories per serving: 140
Total fat: 8g
Saturated fat: 4g
Cholesterol: 45mg
Sodium: 280mg
Total carbohydrate: 10g
Dietary fiber: 0g
Total sugars: 1g
Protein: 7g
Substitutions for ingredients:
- Cooked chicken or turkey can be used instead of ham.
- Gouda or cheddar cheese can be used instead of Tilsiter cheese.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the mixture for extra flavor.
- Use different types of cheese, such as blue cheese or feta, for a different taste.
- Make the croquettes larger and serve them as a main dish with a salad or vegetable side.
Tips and tricks:
- Make sure the mixture is well chilled before forming the 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 in the oil.
Storage instructions:
Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the croquettes in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the croquettes on a platter with a dipping sauce, such as honey mustard or ranch dressing.
Garnishes:
Garnish the croquettes with chopped fresh parsley or chives.
Pairings:
Pair the croquettes with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the croquettes are falling apart in the oil, the mixture may not be chilled enough. Return it to the refrigerator for another 30 minutes before trying again.
- If the croquettes are burning in the oil, lower the temperature and fry them for a little longer.
Food safety advice:
- Use a candy thermometer to monitor the oil temperature and prevent it from overheating.
- Make sure the croquettes are cooked 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 traditionally made with leftover meat or fish mixed with béchamel sauce and coated in breadcrumbs before being fried.
Flavor profiles:
The Tilsiter cheese and ham croquettes are savory and cheesy with a crispy breadcrumb coating.
Serving suggestions:
Serve the croquettes as an appetizer or snack with a dipping sauce and a cold beer or glass of white wine.
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Region: German