Ingredients with Measurements:
- 1 cup Turrialba cheese, grated
- 1 cup cooked ham, finely chopped
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
1. In a saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Cook for 1-2 minutes, stirring constantly.
2. Gradually add the milk, stirring constantly until the mixture thickens and becomes smooth.
3. Add the grated cheese, chopped ham, salt, pepper, and nutmeg. Stir until the cheese is melted and the mixture is well combined.
4. Remove from heat and let the mixture cool.
5. Once the mixture has cooled, shape it into small croquettes.
6. Dip each croquette in the beaten eggs, then coat with breadcrumbs.
7. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
8. Fry the croquettes in batches until golden brown, about 2-3 minutes per batch.
9. Remove from the oil and drain on paper towels.
10. Serve hot.
Preparation time: 30 minutes
Cooking time: 10 minutes
Oil temperature: 350°F
Makes about 20 croquettes
Substitutions for ingredients:
- Turrialba cheese can be substituted with any hard cheese, such as cheddar or parmesan.
- Cooked ham can be substituted with cooked chicken or turkey.
- Add chopped herbs, such as parsley or thyme, to the mixture for extra flavor.
- Use different types of cheese or meat for variety.
Tips and tricks:
- Make sure the mixture is completely cooled before shaping into croquettes to prevent them from falling apart.
- Use a cookie scoop or spoon to portion out the mixture for even-sized croquettes.
- Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
- Reheat croquettes in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- Serve croquettes on a platter with a side of dipping sauce, such as aioli or ketchup.
- Garnish with chopped herbs or a sprinkle of paprika.
- Chopped herbs, such as parsley or thyme
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- If the croquettes are falling apart when frying, try chilling the mixture in the refrigerator for 30 minutes before shaping into croquettes.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the croquettes from absorbing too much oil.
- Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish.
- The Turrialba cheese adds a nutty and slightly tangy flavor to the croquettes, while the ham adds a savory and salty flavor.
- Serve as an appetizer or snack for a party or gathering.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A
Region: Costa Rican