Croquettes Crispy Style

By pattie_d

Ingredients

• Prep: 20 minutes
• Chill: 30 minutes
• Cook: 15 minutes
• 2 teaspoons vegetable oil
• 1 medium-size onion, finely chopped
• 1 medium-size carrot, peeled and finely chopped
• 1 small white potato, peeled and cut into 1/4-inch cubes
• 1/2 cup chicken broth
• 1/2 cup all-purpose flour
• 2/3 cup milk
• 1 tablespoon chopped fresh parsley
• Pinch salt
• 1-1/4 cups dry bread crumbs
• 6 ounces diced Spanish Serrano ham OR: prosciutto
• 2/3 cup grated manchego cheese OR: grated Parmesan cheese
• 2 eggs
• 3/4 cup vegetable oil, for frying

Details

Servings 8
Adapted from familycircle.com

Preparation

Step 1

1. Heat 2 teaspoons oil in small saucepan. Add onion, carrot and potato; sautor 5 minutes or until slightly softened. Add broth; cover and cook 5 minutes.

2. Meanwhile, whisk together the flour, milk, parsley and salt in small bowl. Whisk flour mixture and 1/4 cup of the bread crumbs into the vegetable mixture in the saucepan. Cook for 2 minutes, whisking occasionally; the mixture will be thick. Remove from heat. Stir in ham and cheese. Refrigerate until cool to touch and scoopable in texture, about 30 minutes.

3. Whisk eggs in small bowl. Spread remaining bread crumbs in shallow dish. Using measuring tablespoon, scoop filling into 1-inch balls, rolling between hands coated with nonstick cooking spray. Dip croquettes into egg, then in bread crumbs to coat.

4. Heat frying oil in 8-inch skillet over medium-high heat. Working in batches, fry about 3 minutes per batch or until golden all around outside. Serve hot.

Nutrition Facts
Servings Per Recipe 8 servings
Calories357,
Total Fat (g)23,
Saturated Fat (g)4,
Cholesterol (mg)63,
Sodium (mg)777,
Carbohydrate (g)24,
Fiber (g)2,
Protein (g)14,
Percent Daily Values are based on a 2,000 calorie diet