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.




20 min


25 min


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