Time: 1 hour 25 minutes
Complexity: easily
Quantity: 20 pcs.

Croquettes with cheese and ham - a detailed recipe.

Ingredients:

• 3 tbsp (45 g) unsalted butter
• 1/2 cup chopped onion
• 3/4 cup wheat flour
• 1/2 tsp ground red hot pepper
• Coarse salt
• 1 cup of milk
• 1 cup thinly sliced ​​ham
• 1/2 tbsp. grated cheddar cheese
• 1/2 teaspoon chopped fresh thyme
• 3 small cloves of crushed garlic
• 280 g frozen peas
• 3/4 cup unsalted chicken broth
• 1 teaspoon grated lemon zest
• Freshly ground pepper
• Vegetable oil for deep-frying
• 2 beaten eggs
• 1 package of crackers (40 pcs.), crushed into large pieces

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cheddar cheese, ham, onions, flour, milk, peas, lemon zest, eggs, crackers, ground red hot pepper, thyme, garlic

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Preparation:

Step 1
• Melt the butter in a small saucepan over medium heat. Add the onion and cook for 5 minutes, until softened. Add 1/2 cup flour and red pepper flakes and cook, stirring with a wooden spoon, for 3 minutes, until a dry, stiff mass forms. Gradually whisk in the milk until the mixture softens. Stir for about 3 more minutes, until the butter cools.
Step 2
• Remove the pan from the heat. Add the ham, cheese, and thyme. Spread the mixture evenly into greased 20-centimeter baking pans. Cool, then freeze for at least 45 minutes (or up to 1 day) until completely set.
Step 3
• Meanwhile, prepare the pea sauce. Bring 3 cups of water to a boil in a saucepan, adding the garlic. Add the peas and cook for 30 seconds, until softened. Drain. Place the peas and garlic in a blender. Add the broth and lemon zest. Blend until smooth. Season with salt and pepper and set aside.
Step 4
• Pour oil into a saucepan to a depth of about 7.5 cm and heat it over medium heat to 170 degrees Celsius (350 degrees Fahrenheit). Place the remaining ¼ cup flour, eggs, and crackers in three separate shallow bowls. Cut the chilled dough into 20 croquettes, each 10 cm long. Dredge each croquette in flour, dip in egg, let any excess drip off, and then roll in crackers.
Step 5
• Fry the croquettes in small batches in oil until golden brown. Transfer to a plate covered with a kitchen towel. Season with salt and serve with the pea sauce.

Votes: 2


Recipe author - Vince Camillo (Vince Camillo)