Wine And Ham Croquettes
By á-174942
Ingredients
- 1/4 cup butter - (1/2 stick)
- 5 tablespoons olive oil
- 9 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 6 tablespoons low-salt chicken broth
- 6 tablespoons whole milk
- 1/4 teaspoon ground nutmeg - (generous)
- 1/2 cup finely-chopped Serrano ham or prosciutto
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Freshly-ground black pepper to taste
- 2 large eggs lightly beaten
- 2 cups panko (Japanese breadcrumbs) (available at Asian markets and in the Asian foods section of some supermarkets)
- Additional olive oil for frying
Details
Servings 30
Preparation
Step 1
Melt butter with 5 tablespoons oil in heavy large saucepan over medium heat. Add flour; stir 3 minutes. Gradually stir in wine, broth, milk, and nutmeg. Stir until mixture thickens, about 45 seconds. Add ham and parsley; cook until mixture is thick, stirring frequently, about 5 minutes. Season with salt and pepper. Cool completely, stirring occasionally.
Spread ham mixture on plate. Refrigerate at least 2 hours and up to 4 hours.
Place beaten eggs and panko in separate medium bowls. Shape ham mixture into 1-inch balls. Dip balls in egg, then coat with panko.
Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Add half of croquettes and fry until golden brown, turning occasionally, about 2 minutes. Transfer to paper towels to drain. Repeat with remaining croquettes. Transfer to platter.
This recipe yields about 30 croquettes.
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