Ham Cheese Croquetas Recipes

MY GREAT GRANDMOTHER'S HAM CROQUETTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

VINCE'S HAM-AND-CHEESE CROQUETTES

Steps:

• Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
• Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
• Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
• Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
• Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.

JAPANESE HAM & CHEESE CROQUETTE (KOROKKE) RECIPE BY TASTY

Steps:

• Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
• Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
• Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
• Mash the potatoes until no large chunks remain.
• Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
• Mix until evenly incorporated.
• Shape the potato mixture into 2-inch (3cm) discs.
• Separate the flour, eggs, and bread crumbs into separate bowls.
• Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
• Heat oil in a pot to 350°F (180°C).
• Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
• Cool, then serve with the cabbage and sauce!
• Enjoy!

HAM CROQUETTES

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
• Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
• Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

HAM AND RICE CROQUETTES

Steps:

• Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
• Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

HAM AND CHEESE CROQUETTES

Steps:

• Heat the butter and olive oil in a saucepan or skillet over medium heat. Once the butter melts, add the onion and season with salt and pepper.
• Once the onion is translucent, add the flour and stir, letting the flour cook for 1 minute.
• Next, whisk in the milk. Continue whisking until the flour is not longer clumpy. Continue to whisk, letting the mixture cook for 3 minutes, it will get very thick.
• Add 1/3 cup of cheese and the chopped ham, and stir to combine. Let this mixture cool in the fridge until it is cool enough to handle. To form the croquettes, scoop up a tablespoon of the mixture and then form into an oval. Continue using all of the dough and making about 16 croquettes.
• Crack the eggs into a bowl and whisk. Combine the panko, breadcrumbs, and remaining cheese in another bowl. One by one, roll the croquettes in the breadcrumbs, then the egg, and then back in the breadcrumbs. Place on a plate.
• Heat 2-3 inches of vegetables oil in a heavy saucepan, until it reaches 375 degrees. Once the oil is hot, carefully lower the croquettes into the oil, cooking 3-4 at a time. Let them cook for about 1-2 minutes, until golden brown, and then remove from the oil with a slotted spoon and place on a paper towel to absorb any excess oil.

HAM AND CHEESE CROQUETTES

Steps:

• In a saucepan, melt butter over medium-high heat, stirring to prevent burning. Add flour and whisk together. Add milk, and whisk until smooth. Add in celery salt and Worcestershire sauce. Take off heat and whisk until combined and smooth. Add in ham, cheese and green onion. Chill at least two hours.
• When ready to cook, heat two inches of oil in a large frying pan. Beat two eggs on a plate with a fork until mixed and bubbly. Put about two cups of breadcrumbs on another plate.
• Gather a small handful of the ham mixture and shape into a small log, about three inches long by about one inch thick. Roll the log in the breadcrumbs, then dip into the egg, then roll once again in the breadcrumbs.
• Place the log in the hot oil, turning once or twice so that all sides are golden. Do this with four or five logs at a time, making sure not to crowd the pan. Drain on paper towel and serve.

BAKED HAM HOCK AND CHEDDAR CROQUETTES

Steps:

• Melt the butter in a medium pan, add the onion and cook on a medium heat for 5 minutes until the onion softens. Add half the flour and stir using wooden spoon for 2 minutes. Very gradually, pour in the milk whilst stirring with a whisk, until all of the milk is incorporated with no lumps. It should be a thick, paste-like mixture.
• Stir in the cheddar and ham hock. Turn off the heat.
• Spoon the mixture into a bowl, and cover with cling film. Place in the fridge to firm up and chill for at least 90 minutes.
• Preheat the oven to 200c/400f and line a baking tray with parchment.
• Add the eggs to a wide bowl and whisk lightly. Add the remaining flour along with the salt and pepper to another bowl. Mix together. Add the panko breadcrumbs to a third bowl. Stir in the paprika, then drizzle over the oil. Mix together using a fork until all of the breadcrumbs are lightly coated in oil.
• Take the ham mixture out of the fridge. Scoop out a heaped tbsp and place in your hand. Roll into the shape of a small thick sausage. Roll in the flour, then the egg (make sure it's covered in egg), then finally roll in the panko breadcrumbs. Place on the tray and repeat with the rest of the mixture. You should get 16-18 croquettes.
• Place in the oven to cook for 8-11 minutes - until the coating is lightly golden, and the filling is just starting to ooze out of a few of the croquettes. Take out of the oven and leave to cool and firm up for 2 or 3 minutes.
• Whilst the croquettes are cooling, whisk together the honey mustard mayo ingredients and pour into a small dish.
• Place the croquettes on a serving plate and scatter with chopped chives. Serve with the honey mustard mayo.

HAM CROQUETAS

Steps:

• To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt - this will take about 5 mins.
• Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
• Once you've incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
• Season with black pepper, taste and adjust the salt if necessary - the ham can be very salty to start with. The filling is now done: it has to be really thick because you don't want the croquetas to turn into pancakes.
• Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.
• When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
• Roll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows.
• Dunk the croquetas into the flour - you want a dusting - followed by the egg, then the breadcrumbs. Put them on a tray and, when you've used up all the mixture, place in the fridge for 30 mins.
• If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE

Steps:

• Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
• Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
• Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

HAM AND CHEESE CROQUETTES

Steps:

• Heat 3 Tbsp. oil in medium saucepan on medium-low heat. Add onions; cook 6 to 8 min. or until tender, stirring occasionally.
• Whisk in 6 Tbsp. flour until blended. Stir in milk. Bring to boil on medium heat, stirring constantly. Cook on medium-low heat 2 to 3 min. or until thickened, stirring constantly. Remove from heat.
• Add cheese; stir until melted. Stir in ham; spread onto bottom of shallow dish. Refrigerate 3 to 4 hours or until firm.
• Roll cheese mixture into 36 balls, using about 1 Tbsp. cheese mixture for each ball. Whisk eggs in small bowl until blended. Place bread crumbs and remaining flour in 2 separate bowls. Add cheese balls, 1 at a time, to flour, then eggs, then bread crumbs, turning to evenly coat each cheese ball with each ingredient. Refrigerate 30 min.
• Heat remaining oil to 350ºF in medium saucepan on medium heat. Add cheese balls, in small batches; cook 2 to 3 min. or until golden brown. Remove from oil with slotted spoon; drain on paper towels.
• Mix mayo and mustard until blended. Serve with warm croquettes.

CROQUETAS DE JAMóN (HAM CROQUETTES)

Steps:

• In a saucepan, melt butter at medium-low heat. Add onion and cook for 1 minute.
• Slowly whisk in milk, 1/3 cup of flour, nutmeg, salt, and pepper. Continue to whisk until it becomes a very thick sauce (a roux).
• Add in the cooking wine and ground ham to the sauce. Mix together slowly until all is combined. Reduce heat to low and let simmer for 5 minutes.
• Transfer the filling to a bowl. Let it rest at room temperature then refrigerate for 2 hours or overnight (the longer the better). The mixture has to harden in order to form into logs and coat evenly. If this step is skipped, it will be very hard to form logs, coat with the breading, and fry. This is an important step. Don't skip it.
• Remove the filling from the refrigerator. Form logs from the mixture straight from the fridge. It's ok if they are cold, it will be easier to form the logs this way. You want the logs to be approximately 3" long and 1" wide. If the mixture is sticky as you're making the logs, add bread crumbs, 1 tablespoon at a time, to the mixture until it's no longer sticky.
• Continue forming the logs until you have all the croquette logs done then place them back in the fridge to firm up once again, about 30 minutes.**
• To bread the croquette logs, you want to set up a breading station. In one bowl, whisk eggs and set aside. In another bowl, mix the remaining flour and bread crumbs.
• Remove the logs from the fridge. Dip each croquette log in the egg wash and then coat in bread crumb/flour mixture. Repeat with each one until they are all breaded. Let the croquettes rest at room temperature for 5 minutes before frying.
• In a large pot or pan, heat enough vegetable oil to cover the croquettes completely. Fry each croquette until golden brown, approximately 3-4 minutes. Don't crowd the pot too much as you are frying. This will help them all get evenly cooked.
• Remove the croquettes from oil and drain on a paper towel-lined plate. Serve with saltines and lime wedges. Enjoy!

CROQUETAS DE JAMóN Y QUESO (HAM AND CHEESE)

Steps:

• 1) Grate the onion, and cook it on medium heat with a drizzle of olive oil and a pitch of salt and pepper. Cook until brown. Set it aside.
• 2) In a medium pan, melt 1 Tbsp butter. Next, add 3 Tbsp of flour and stir. When it is fully mixed, add the onion, 1 cup of milk and a pinch of nutmeg. Whisk constantly until all ingredients are combined.
• 3) Add the ham and cheese. Stir constantly until it's fully incorporated. If it looks a little too dry, add a little more milk.
• 4) Let it rest for 60 to 90 minutes in the refrigerator. It could be less time, It just needs to be cool.
• 5) Preheat the oven to 370F. After the mixture has rested and cooled, shape it into croquettes. Large tater-tot sized, or 2 bites.
• 6) Prepare the egg mixture. Whisk one egg. Pour the bread crumbs onto a large plate.
• - If you want to go the traditional route, fry them! Follow the chicken or mushroom croquettes recipes
• 7) Cut a piece of parchment paper long enough to cover the baking sheet. Place the croquettes on the parchment paper and bake them for about 10 minutes. To get them a little more brown, broil them for 2 to 3 minutes. Keep an eye on them while you are broiling them!
• *if you have an air fryer try to cook them in there!

HAM AND CHEESE CROQUETTES

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.