Ham and Mushroom Croquettes
Ingredients
1/2 stick unsalted butter | ||
1 small onion, minced | ||
1/4 lb mushrooms, finely chopped | ||
3/4 cup flour | ||
1 cup milk | ||
3/4 cup chicken stock | ||
1/4 lb ham, finely chopped | ||
1/2 cup flour (extra) | ||
2 eggs lightly beaten | ||
1/2 cup dry bread crumbs | ||
kosher salt and black pepper to taste | ||
oil for deep frying |
- Melt butter in a saute pan over low heat and cook the onion for about 5 minutes, or until softened.
- Add the mushrooms and cook for another 5 minutes.
- Add the flour and stir over medium low heat for about 1 minute, or until the mixture begins to change color and is somewhat smooth.
- Slowly stir in the milk and stock, while whisking. The mixture will thicken and as you add more stock and milk it will be come smooth.
- Stir in the ham and a little salt and pepper.
- Transfer the mixture to a bowl and let cool for several hours.
- When completely cool, roll tablespoons of the mixture into croquet shapes.
- Place the extra flour, beaten eggs and bread crumbs in separate shallow bowls.
- Toss the croquet’s in the flour, knocking off excess flour, then into the eggs and then into the bread crumbs.
- Place on a baking sheet, cover and refrigerate for 30 minutes to 1 hour.
- Fill a deep saucepan or deep fryer 1/3 full with oil and heat to 350 degrees.
- When oil is hot, deep fry the croquettes in batches for about 3 minutes or until golden and crispy.
- Drain on paper towels and serve.
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