Description
Ham and Cheese Croquettes
Ingredients:
2 cups mashed potatoes (or cooked and mashed)
1 cup cooked ham, finely diced
1 cup shredded mozzarella or cheddar cheese
1/2 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp black pepper
2 eggs, beaten
1 cup all-purpose flour
1 cup breadcrumbs
Vegetable oil, for frying
Fresh parsley, for garnish
Instructions:
1. Prepare the Mixture:
In a bowl, combine mashed potatoes, diced ham, shredded cheese, Parmesan, garlic powder, and black pepper. Mix until fully combined.
2. Shape the Croquettes:
Take a small amount of the mixture and form it into small balls or oval shapes. Repeat until all the mixture is used.
3. Coat the Croquettes:
Roll each ball in flour, dip into the beaten eggs, and then coat with breadcrumbs. Set aside on a plate.
4. Fry the Croquettes:
Heat oil in a deep pan over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve:
Garnish with chopped parsley and serve warm with your favorite dipping sauce.
Tips:
You can freeze the croquettes before frying for later use.
Add herbs or spices like paprika or thyme for extra flavor.
Serve as an appetizer or side dish at parties.
#Croquettes #CheeseLovers
Step-by-Step Guide
Follow these detailed instructions for perfect croquettes every time. First, ensure your mashed potatoes are smooth and free of lumps. Combine them in a large bowl with the ham, mozzarella, Parmesan, garlic powder, and pepper. Mix thoroughly until it forms a cohesive, slightly sticky dough. For shaping, use a tablespoon or small ice cream scoop for uniform size. Roll each portion firmly between your palms into a compact ball or oval. For the coating, set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Use one hand for dry coatings (flour and breadcrumbs) and the other for the wet egg to keep your hands cleaner. Ensure each croquette is fully coated at each stage. When frying, heat about 1.5 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry in small batches to avoid crowding, which lowers the oil temperature and leads to greasy results. Drain well on a wire rack over a paper towel-lined tray.
Serving Suggestions
These versatile croquettes are fantastic served hot as a party appetizer with dipping sauces like spicy mayo, honey mustard, or marinara. For a heartier meal, pair them with a simple green salad dressed with a lemon vinaigrette to cut through the richness. They also make an excellent side dish alongside roasted chicken or grilled steak. For a fun twist, serve them in small paper cones as finger food at gatherings.
How-to Summary
To make Ham and Cheese Croquettes: 1) Mix mashed potatoes, ham, cheeses, and seasonings. 2) Shape the mixture into small balls or ovals. 3) Dredge each piece in flour, dip in beaten egg, then coat in breadcrumbs. 4) Deep fry in hot oil until golden brown and crispy. 5) Drain and serve immediately with garnish and dipping sauce.
Frequently Asked Questions
Can I bake these croquettes instead of frying?
Yes, for a lighter option. Arrange breaded croquettes on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and heated through.
How do I freeze them for later?
After breading, place uncooked croquettes in a single layer on a baking sheet and freeze solid. Then transfer to a freezer bag. Fry directly from frozen, adding 1-2 extra minutes to the cooking time.
What’s the best potato to use for mashing?
Starchy potatoes like Russets or Yukon Golds are ideal. They create a fluffy, dry mash that binds the mixture well, preventing soggy croquettes.
My mixture is too wet to shape. What can I do?
If the potato mixture is too sticky, chill it for 30 minutes to firm up. You can also add a tablespoon or two more breadcrumbs or flour to the mixture to absorb excess moisture.
Can I use a different type of cheese?
Absolutely. Gruyère, Gouda, or a sharp white cheddar are excellent choices. Avoid very soft, wet cheeses like fresh mozzarella, as they can make the filling too loose.
Common Mistakes to Avoid
- Using watery mashed potatoes: This is the top cause of mixture failure. Ensure your potatoes are well-drained and mashed without extra milk or butter.
- Frying at the wrong temperature: Oil that’s too cool makes croquettes greasy; too hot burns the coating before the inside is warm. Use a thermometer.
- Overcrowding the pan: Frying too many at once causes the oil temperature to plummet. Fry in small, manageable batches.
- Insufficient sealing: Make sure the egg wash fully seals the flour layer before adding breadcrumbs to prevent the filling from leaking during frying.
Conclusion
Homemade Ham and Cheese Croquettes are a crowd-pleasing treat that combines creamy, cheesy interiors with a satisfying crispy crust. Mastering the simple techniques of binding the mixture, achieving a thorough coating, and proper frying will yield perfect results. Whether served as a snack, appetizer, or side, these golden bites are sure to be a hit. Don’t be afraid to experiment with different herbs, cheeses, and dips to make the recipe your own.