Chicken-Ham Croquettes
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Whole Milk4 tbsps
Unsalted Butter1 cup
Shallot (finely chopped)1 cup
Celery (finely chopped)1 clove
Garlic (minced)1 sprig
Thyme1 cup
All-Purpose Flour1 cup
Parsley (chopped fresh)1.5 cups
Breadcrumbs3 large
EggDirections:
1
Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour
2
Meanwhile, melt the butter in a medium saucepan over medium heat
3
Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper
4
Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme
5
Add the flour and cook, whisking, 1 minute
6
Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes
7
Transfer to a bowl and refrigerate until cold, about 1 hour
8
Transfer the chilled mixture to a food processor and pulse until almost smooth
9
Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground
10
Drain the ham and add to the food processor along with the parsley; pulse until combined
11
Transfer to a bowl
12
Brush a baking sheet with vegetable oil
13
With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes
14
Transfer to the baking sheet and refrigerate 30 minutes
15
Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish
16
Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet
17
Cover and chill until ready to fry
18
Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F
19
Working in batches, fry the croquettes until browned, about 4 minutes
20
Drain on paper towels
21
Serve warm or at room temperature with honey mustard
22
Photograph by Con Poulos