I love croquettes, and have never tried them with ham, so I had to try this recipe which is from Bon Appetit. They came out great!
If you wanted to you can omit the wine completely. But if you are using it, I suggest a pinot grigio.
You can also substitute ham with any other meat that you like.
If you can't find panko, you can just make them. Just use a day old bread, leave it in the oven for a while and when it is dry enough use a blender to finely grind it. Panko is a very finely grinded breadcrumb. Don't use regular bread crumbs, it won't come out just as good.
And make sure that the oil is hot enough. So don't throw everything all at once, try a couple before frying the rest of the croquettes. Enjoy:)
If you wanted to you can omit the wine completely. But if you are using it, I suggest a pinot grigio.
You can also substitute ham with any other meat that you like.
If you can't find panko, you can just make them. Just use a day old bread, leave it in the oven for a while and when it is dry enough use a blender to finely grind it. Panko is a very finely grinded breadcrumb. Don't use regular bread crumbs, it won't come out just as good.
And make sure that the oil is hot enough. So don't throw everything all at once, try a couple before frying the rest of the croquettes. Enjoy:)
WINE AND HAM CROQUETTES
Ingredients:
1/4 cup (1/2 stick) butter
5 tablespoons olive oil
9 tablespoons all purpose flour
3/4 cup dry white wine
6 tablespoons low-salt chicken broth
6 tablespoons whole milk
1/4 teaspoon (generous) ground nutmeg
1/2 cup finely chopped Serrano ham or prosciutto or ground beef
2 tablespoons chopped fresh parsley
2 large eggs, lightly beaten
2 cups panko (Japanese breadcrumbs)*
Additional olive oil (for frying)
Directions:
Melt butter with 5 tablespoons oil in heavy large saucepan over medium heat. Add flour; stir 3 minutes.
Gradually stir in wine, broth, milk, and nutmeg. Stir until mixture thickens, about 45 seconds. Add ham and parsley; cook until mixture is thick, stirring frequently, about 5 minutes. Season with salt and pepper. Cool completely, stirring occasionally.
Spread ham mixture on plate. Refrigerate at least 2 hours and up to 4 hours.
Place beaten eggs and panko in separate medium bowls. Shape ham mixture into 1-inch balls. Dip balls in egg, then coat with panko.
Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Add half of croquettes and fry until golden brown, turning occasionally, about 2 minutes. Transfer to paper towels to drain. Repeat with remaining croquettes. Transfer to platter.
* Available at Asian markets and in the Asian foods section of some supermarkets.
Makes about 30.
Ingredients:
1/4 cup (1/2 stick) butter
5 tablespoons olive oil
9 tablespoons all purpose flour
3/4 cup dry white wine
6 tablespoons low-salt chicken broth
6 tablespoons whole milk
1/4 teaspoon (generous) ground nutmeg
1/2 cup finely chopped Serrano ham or prosciutto or ground beef
2 tablespoons chopped fresh parsley
2 large eggs, lightly beaten
2 cups panko (Japanese breadcrumbs)*
Additional olive oil (for frying)
Directions:
Melt butter with 5 tablespoons oil in heavy large saucepan over medium heat. Add flour; stir 3 minutes.
Gradually stir in wine, broth, milk, and nutmeg. Stir until mixture thickens, about 45 seconds. Add ham and parsley; cook until mixture is thick, stirring frequently, about 5 minutes. Season with salt and pepper. Cool completely, stirring occasionally.
Spread ham mixture on plate. Refrigerate at least 2 hours and up to 4 hours.
Place beaten eggs and panko in separate medium bowls. Shape ham mixture into 1-inch balls. Dip balls in egg, then coat with panko.
Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Add half of croquettes and fry until golden brown, turning occasionally, about 2 minutes. Transfer to paper towels to drain. Repeat with remaining croquettes. Transfer to platter.
* Available at Asian markets and in the Asian foods section of some supermarkets.
Makes about 30.
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