Best 5 Ham Croquettes Croquetas De Papas Y Jamon Recipes

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.

CROQUETAS DE JAMON: HAM CROQUETTES

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.

HAM CROQUETTES (CROQUETAS DE PAPAS Y JAMON)

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.

CROQUETAS DE JAMON

Steps:

• Melt the butter in a large skillet set over medium-low heat. Add the onion, and cook until translucent and tender, about 8 minutes. Whisk in the flour until combined; cook without browning, about 4 minutes. Slowly whisk in the milk until smooth. Cook, stirring constantly, until the mixture becomes very thick, about 6 minutes.
• Stir in the ham, parsley, lime juice, and nutmeg until well combined; season with salt and pepper. Cook 4 minutes. Remove from heat; spread mixture over a baking pan. Chill, uncovered, about 2 hours.
• Remove the baking pan from the refrigerator. Using your hands, form the ham mixture into 2-inch-long croquettes.
• Pour the eggs and the bread crumbs into 2 separate medium bowls. Dip a croquette into the eggs, then roll in the bread crumbs, coating completely. Transfer the breaded croquette to a wire rack. Repeat with the remaining croquettes. Let the croquettes stand, uncovered, 30 minutes
• Pour 4 to 5 inches peanut oil into a medium saucepan, and heat until a deep-frying thermometer registers 375 degrees. Working in batches, slip croquettes into the hot oil, without crowding, and fry until golden brown, about 2 minutes; adjust heat as necessary to maintain oil at 375 degrees. Using a slotted spoon, remove croquettes from oil, and drain on paper towels. Serve with the lime wedges.

HAM CROQUETTES

Steps:

• Mince Ham in blender or food processor, put aside.
• Make cream sauce by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick.
• Mix Ham, minced onions, parsley and cream sauce.
• Press into an 8x8 pan and refridgerate at least 4 hours.
• Cut into 9 squares, flour squares, dip them in egg/water mixture and then in bread crumbs.
• Fry in canola oil.
• While frying make a second batch of cream sauce, by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick.
• Serve with cream sauce on the side for topping.