Make this ahead of time and then just fry ’em up when you’re ready!
Croquettes are one of our all-time favorite appetizers, and they are traditionally made using various potato fillings. This recipe gives these crispy morsels of goodness a Spanish twist by using ham as a main filling ingredient. While this recipe is similar to Spanish tapas found at many restaurants, they don’t include hard-boiled eggs. Instead, this recipe pays homage to that American favorite, the ham and Swiss sandwich. Swiss cheese blends perfectly with bits of diced ham to create an unforgettable melt-in-your-mouth combination, and you’ll find your guests can’t get enough of these little guys!
Ham And Cheese Croquettes
40 minutes prep; 1 hour inactive
- 6 ounces deli ham, diced
- 1 cup Swiss cheese, grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup small onion, diced
- 2 cloves garlic, minced
- 1 pinch cayenne pepper
- 1/2 teaspoon Dijon mustard
- 1 egg
- 1 tablespoon water
- 1 cup panko bread crumbs
- 3/4 cup all-purpose flour
- 2 cups canola oil
- kosher salt and freshly ground pepper, to taste
- Melt butter in a medium saucepan over medium heat.
- Add 2 tablespoons flour to butter and cook for 2 minutes. Stir continuously with a wooden spoon.
- Gradually whisk milk into butter mixture. Cook mixture for 5-8 minutes, or until it becomes thick.
- Heat 1 teaspoon of cooking oil in a small saucepan, and add onions. Cook onions, stirring occasionally, for 5 minutes.
- Add minced garlic to onions, and cook for another 1-2 minutes. Remove pan from heat.
- Stir grated Swiss cheese and ham into sauce mixture.
- Stir onion and garlic mixture, cayenne pepper and mustard into sauce. Season generously with salt and pepper.
- Transfer sauce to the freezer and let chill for 1 hour.
- Meanwhile, set up a breading station using three shallow bowls. In one bowl, beat 1 teaspoon of water into egg.
- Place the panko bread crumbs into second bowl, and add 3/4 cup flour to third bowl.
- Remove sauce from freezer. Use your hand to shape the firm sauce mixture into 3-inch logs or golf ball-sized rounds.
- Roll each log into the flour, and then dip them into the egg mixture, shaking off the excess. Cover each log completely with bread crumbs, and place on a sheet of wax or parchment paper.
- Pour canola oil into a Dutch oven or large skillet over medium-high heat. Heat oil to 360º F.
- Cook the croquettes in small batches until they are deep golden brown. Drain on paper towels, and serve immediately with your favorite dipping sauce.
Recipe adapted from Urban Cookery