Ham Croquettes Croquetas De Papas Y Jamon Recipes

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CHICKEN-HAM CROQUETTES

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield about 20 croquettes

Number Of Ingredients 17



Chicken-Ham Croquettes image

Steps:

  • Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper. Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme. Add the flour and cook, whisking, 1 minute. Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes. Transfer to a bowl and refrigerate until cold, about 1 hour.
  • Transfer the chilled mixture to a food processor and pulse until almost smooth. Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground. Drain the ham and add to the food processor along with the parsley; pulse until combined. Transfer to a bowl.
  • Brush a baking sheet with vegetable oil. With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes. Transfer to the baking sheet and refrigerate 30 minutes.
  • Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish. Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet. Cover and chill until ready to fry.
  • Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the croquettes until browned, about 4 minutes. Drain on paper towels. Serve warm or at room temperature with honey mustard.

1/2 cup finely diced country ham
1 1/2 cups whole milk
4 tablespoons unsalted butter
1/4 cup finely chopped shallots
1/4 cup finely chopped celery
1 clove garlic, minced
1 sprig thyme
Large pinch of cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
1/4 cup chopped fresh parsley
Vegetable oil, for brushing and frying
1 1/2 cups breadcrumbs
3 large eggs
Honey mustard, for dipping

CROQUETAS DE JAMON: HAM CROQUETTES

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13



Croquetas de Jamon: Ham Croquettes image

Steps:

  • In large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour.
  • Season, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal.
  • Heat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.

3 pounds cooking ham, large dice
1 white onion, large dice
2 red peppers, large dice
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 bunch parsley, chopped
1/2 teaspoon fresh grated nutmeg
1/2 cup heavy cream
1/2 cup flour, plus 1/2 cup
Salt and freshly ground black pepper
2 large eggs lightly beaten
2 cups cracker meal
Canola oil, for frying

EASY HAM CROQUETTES

These crispy croquettes are simple to make, with ingredients you'll likely have on hand. The saltiness of the ham with a slight tangy touch from yellow mustard produces a creamy flavor that is an instant favorite.

Provided by Ccccaitie!

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h27m

Yield 6

Number Of Ingredients 10



Easy Ham Croquettes image

Steps:

  • Melt butter in a saucepan over medium heat. Add flour slowly, stirring to create a buttery paste. Add milk and salt; cook and stir until mixture thickens, about 5 minutes. Let cool.
  • Mix ham, mustard, and onion thoroughly into the butter mixture. Chill dough in the refrigerator until safe to handle, 1 to 2 hours.
  • Shape chilled dough into croquettes about 1/3 cup apiece.
  • Preheat oil in a skillet over medium-high heat.
  • Beat eggs in a bowl. Place bread crumbs into a separate bowl. Dip each croquette in the egg; coat in bread crumbs. Repeat with remaining croquettes.
  • Fry croquettes in the hot oil in batches until browned and crispy, 7 to 8 minutes.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 26 g, Cholesterol 103 mg, Fat 19 g, Fiber 1.5 g, Protein 13.9 g, SaturatedFat 6.7 g, Sodium 1187.9 mg, Sugar 3.5 g

3 tablespoons butter
½ cup all-purpose flour
1 cup milk
½ teaspoon salt
2 cups diced ham
2 tablespoons prepared yellow mustard
1 tablespoon dried minced onion
canola oil for frying
2 eggs, or to taste
1 cup seasoned bread crumbs

HAM CROQUETTES (CROQUETAS DE PAPAS Y JAMON)

A popular Cuban appetizer to be eaten hot and fresh. Be sure to allow time for the chilling steps. It's important to the success of the dish.

Provided by PanNan

Categories     Cuban

Time 30m

Yield 12-24 croquettes

Number Of Ingredients 16



Ham Croquettes (Croquetas De Papas Y Jamon) image

Steps:

  • Melt the butter in a 3-quart saucepan; add the onions and sauté on medium-low heat until translucent. Whisk in sherry and chives. Add ground ham. Let simmer for 5 minutes on low heat. Remove from heat, add mashed potatoes and blend completely. Taste and season with pepper and a little salt if necessary. The ham probably has enough salt already. Spoon the mixture into a baking dish and refrigerate until well chilled, at least 1 hour.
  • TIP: The mixture needs to be firm enough to form into rolls. If the mixture is too soft or sticky, mix in some bread crumbs.
  • Beat the eggs with water in a mixing bowl until frothy. Combine the bread crumbs and flour in a second bowl with salt and pepper. Shape the ham/potato mixture into logs about 3/4 inch thick and 3 inches long. Dip the logs in the egg wash and roll them in the seasoned bread crumbs. Dip a second time and roll again in bread crumbs until they are completely covered.
  • IMPORTANT: Place the logs in a lightly greased baking dish, cover with plastic wrap, and refrigerate for 2 to 3 hours. (You may also freeze for later use, or use the freezer to quickly chill them.).
  • In a large frying pan, add enough vegetable oil to cover half the croqueta at a time. Heat the oil to the frying stage -- about 360 to 375 degrees F. Sauté a few croquetas at a time in the hot oil for 3 to 4 minutes, turning occasionally, until golden brown. Remove from oil and drain on paper towels.

Nutrition Facts : Calories 173.3, Fat 6.8, SaturatedFat 3.5, Cholesterol 44.2, Sodium 483.3, Carbohydrate 22.2, Fiber 1.6, Sugar 3.2, Protein 5.4

4 tablespoons butter
1/2 cup onion, minced fine
1/3 cup flour
1 1/2 cups whole milk, at room temperature (more or less)
1/4 teaspoon nutmeg
1 tablespoon dry sherry
1 tablespoon parsley, finely chopped
2 cups smoked ham, ground
2 cups potatoes, cooked and mashed
1 cup dry breadcrumbs (more or less)
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon black pepper (more or less to taste)
2 eggs, beaten with 1 tablespoon water
1 cup dry breadcrumbs (mixed with 1/4 cup flour)
1 teaspoon salt
1/2 teaspoon black pepper 1 cup vegetable oil (for frying)

HAM & CHEESE CROQUETAS

These tasty, deep-fried bites can be made ahead and frozen, perfect for no-fuss entertaining as part of a party buffet spread

Provided by Justine Pattison

Categories     Buffet, Canapes, Snack, Starter

Time 1h45m

Yield Makes 24

Number Of Ingredients 19



Ham & cheese croquetas image

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.

Nutrition Facts : Calories 141 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

25g butter
½ small onion, finely chopped
50g plain flour
250ml milk
140g sliced smoked ham, diced
50g mature cheddar, coarsely grated
50g gruyère, finely grated
1 tsp Dijon mustard
2 tbsp double cream
2 large eggs
50g plain flour
140g fine dried breadcrumbs
sunflower oil, for deep frying
300g ripe tomatoes, roughly chopped
1 long red chilli, finely chopped (deseeded if you don't like it too hot)
1 small red onion, finely chopped
4 large garlic cloves, crushed
100g demerara sugar
100ml red wine vinegar

HAM CROQUETAS

A typically Spanish snack that makes great party food. Well worth the effort, these crisp, golden brown bites have a creamy Ibérico ham and leek filling

Provided by jospizarro

Categories     Side dish, Snack, Starter

Time 1h

Yield makes 15-20

Number Of Ingredients 11



Ham croquetas image

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.

Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium

75g plain flour
2 large free-range eggs , beaten
75g dried breadcrumbs
sunflower oil , for frying
4 tbsp extra virgin olive oil
½ small leek , diced as small as possible
70g jamón Ibérico or other air-dried ham, diced very small
60g plain flour
75ml ham stock or vegetable stock
325ml full-fat milk
freshly grated nutmeg

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