Croquettes feature a variety of ingredients; they are really versatile. There are chicken, tuna or just plain cheese croquettes. These Ham and Cheese Croquettes are my favorites.
Croquettes are not originally from Mexico, but (luckily) they were brought this side of the pond by the Conquistadores to become a cherished part of the local gastronomy.
They are a great option if you have leftover mashed potatoes and/or ham. Mashed potatoes are the building blocks for the croquettes. Let’s just say they are bricks, while the beaten egg is the mortar. The ham, cheese and parsley are the delicious finishing, so to speak. Croquettes are very easy to make and extremely budget-friendly.
The ingredient list is short. I am using freshly chopped parsley to impart a tasty herb flavor that plays well with the main ingredients. You can use chopped chives or sliced scallions instead if you have them handy.
As to the cheese I used, shredded Jalapeno Pepper Jack. Let me tell you, it gives the Ham and Cheese Croquettes an extra kick without being overwhelming, or too hot and spicy. Feel free, though, to use your favorite cheese, or whatever you have lying around. Gouda, Manchego or Mozzarella are also all excellent choices.
Put your ingredients together, mix and refrigerate them. When you chill them, the croquettes will hold together perfectly as you fry them. The added egg helps too.
Form your croquettes with your hands, dredge in the flour, then cover on all sides with the beaten egg and then bread them in the Panko crumbs. Fry them in really hot olive oil and absorb any extra oil with kitchen towels.
They are that easy! So go on and try them on a rainy day. It is a great recipe for changing seasons as we transition from late summer into fall.
Croquettes pair excellently with a fresh salad, coleslaw, green beans, etc.
Ham and Cheese Croquettes
Ingredients
- 1 lbs mashed potatoes
- 3 tbsp unsalted butter
- 3 units large eggs lighly beaten; 1 for the mashed potatoes and 2 for dredging and breading
- 1 cup pork or turkey ham cut into small cubes or squares
- 1 cup shredded Jalapeno Pepper Jack, Gouda, Manchego or Mozzarella cheese
- small bunch of fresh parsley washed and chopped
- salt and pepper to taste
- 1.5 cups all-purpose flour
- 1.5 cups Panko or bread crumbs
- enough olive oil to fry the croquettes
Instructions
- Melt the butter in the microwave and add it to the mashed potatoes and mix them. Add one of the beaten eggs, the ham, the cheese and the parsley. Mix well and salt and pepper to taste.
- With your hands form the croquettes to the desired shape. Mine were about 3 inches long and 1 inch wide cylinders. You can also make them round or shape them like flat patties, whatever is easier for you. If small pieces of the mix want to come apart just apply light pressure to compact them again. Place the croquettes in a large plate and chill for at least 20 minutes.
- Line up your three dredging and breading dishes, starting with the flour, then the remaining two beaten eggs and the Panko or bread crumbs last. Roll the croquettes on flour first, then pass them through the beaten eggs and finish by rolling them on the bread crumbs or Panko.
- You can use your deep-fryer to fry them until golden brown or fry them in very hot olive oil that is deep enough to come up to one inch in a large skillet. Fry them turning them often until golden brown. Place them on paper towels to absorb any extra oil.
- Serve hot with salad or vegetables.
Notes
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