Ham Croquettes with Mustard Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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 Ingredients:
2 cups finely chopped fully cooked ham |
1 tablespoon finely chopped onion |
1 teaspoon minced fresh parsley |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup milk |
1 egg |
2 tablespoons water |
3/4 cup dry bread crumbs |
oil for deep-fat frying |
sauce: |
1-1/2 teaspoons butter |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
dash pepper |
1/2 cup milk |
4-1/2 teaspoons yellow mustard |
Directions:
1. In a small bowl, combine the ham, onion and parsley; set aside.
2. 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.
3. Spread into an 8-in. square baking dish; cover and refrigerate for at least 2 hours.
4. 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 into egg mixture, then bread crumbs. Cover and refrigerate 2 hours longer.
5. 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.
6. 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. Yield: 1 dozen.
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