ROCKY'S ZESTY HAM CROQUETTES
This recipe for ham croquettes is great for leftovers; it's a nice treat from the boring next-day ham and cheese sandwich or ham dinner.
Provided by Rocco
Categories Appetizers and Snacks Meat and Poultry Pork
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Grind ham into a large bowl.
- Beat 3 eggs in a small bowl.
- Melt butter in a small skillet over medium heat. Add garlic and dried onion; cook and stir until browned, about 5 minutes. Pour mixture into the bowl with the ham; add the beaten eggs, 1 cup bread crumbs, Cheddar cheese, brown sugar, and black pepper. Mix by hand until combined; mold into 15 to 18 medium croquettes, or rectangular balls.
- Beat remaining 1 egg in a bowl with 1 tablespoon water. Pour remaining 2 cups bread crumbs into a large nonstick baking pan. Dip each croquette in the egg and roll in bread crumbs.
- Heat olive oil in a large skillet over medium-high heat. Add croquettes; fry in batches until golden brown, about 10 minutes total. Place finished croquettes on a paper towels to drain excess oil.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 21.5 g, Cholesterol 90.9 mg, Fat 19.8 g, Fiber 1.1 g, Protein 16 g, SaturatedFat 8.1 g, Sodium 817.5 mg, Sugar 6.2 g
HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
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.
HAM AND RICE CROQUETTES
Provided by Maggie Ruggiero
Categories Appetizer Fry Super Bowl Kid-Friendly Quick & Easy Parmesan Ham Poker/Game Night Candy Thermometer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 croquettes
Number Of Ingredients 7
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 & 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
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
HAM CROQUETTES
Wonderful, comfort food and a great way to use ham leftovers! I remembered these from my childhood and now my family loves them too!
Provided by Chef Joyous
Time 5h30m
Yield 4-5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 653.1, Fat 30.5, SaturatedFat 16.9, Cholesterol 152.8, Sodium 2095, Carbohydrate 62.3, Fiber 2.5, Sugar 1.9, Protein 30.8
HAM CROUQUETTES
Steps:
- Preheat the fryer. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is thick and creamy. Season with salt, pepper, nutmeg, parsley and sherry. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into an 8 by 8 1/2-inch baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled.
- In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper. Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours. Fry the croquettes in the hot oil, a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley.
HAM CROQUETTES
Croquettes can be made and frozen for up to 1 month. Thaw and fry them just before serving. I found that several cooks in Basque restaurants used Panko for the bread crumbs. It is a finer bread crumb so it adheres better. This is not a quick recipe but well worth the wait.
Provided by Ceezie
Categories Ham
Time 3h5m
Yield 16 croquettes
Number Of Ingredients 10
Steps:
- Place melted butter and 2/3 cups flour in a heavy 2 quart saucepan over medium high heat. Whisk constantly. When the mixture turns into a thick paste, gradually whisk in the scaled milk. When the milk is consumed, gently stir parsley, green onion and ham into the butter, flour and milk mixture. Chill this mixture for several hours or overnight.
- Shape the filling into the size of a small thin kiwi. Dip croquettes into the flour and then into the egg mixture. Roll them in bread crumbs. Deep fry them at 400 degrees until golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 191.5, Fat 10.8, SaturatedFat 5.6, Cholesterol 60.6, Sodium 121.8, Carbohydrate 14.8, Fiber 0.6, Sugar 2.1, Protein 8.4
HAM CROQUETTES WITH MUSTARD SAUCE
Any leftover ham is set aside for these crispy croquettes. I shape them early in the day, then simply fry them at dinnertime. The mustard sauce is mild and pairs well with ham.-Kathy Vincek, Toms River, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the ham, onion and parsley; set aside., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into ham mixture., Spread into an 8-in. square baking dish; cover and refrigerate for at least 2 hours., In a shallow bowl, combine egg and water. Place bread crumbs in a separate shallow bowl. Shape ham mixture into 12 balls (mixture will be soft); roll each ball in egg mixture, then in bread crumbs. Cover and refrigerate 2 hours longer., In an electric skillet or deep fryer, heat oil to 375°. Fry croquettes, a few at a time, for 2-3 minutes or until golden brown, turning once. Drain on paper towels., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard. Serve with croquettes.
Nutrition Facts : Calories 188 calories, Fat 14g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
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
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
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