Ham and Mushroom Croquettes


  • 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.