Ham Croquettes Recipe

Ham: Finely chopped to blend seamlessly into the béchamel sauce.

Milk: Used to create the creamy béchamel sauce.

Butter: Forms the base of the béchamel sauce when combined with flour.

Flour: Thickens the béchamel sauce to the right consistency.

Salt: Enhances the overall flavor of the croquettes.

Black pepper: Adds a hint of spice to the mixture.

Breadcrumbs: Coats the croquettes, giving them a crispy exterior.

Eggs: Helps the breadcrumbs adhere to the croquettes.

Vegetable oil: Used for frying the croquettes to a golden brown.

When making the roux by combining butter and flour, ensure you whisk continuously to avoid lumps. Gradually adding the milk while whisking helps achieve a smooth and creamy consistency, which is crucial for the perfect croquette texture.

• ham - Substitute with turkey: Turkey provides a similar texture and mild flavor, making it a suitable alternative for those who do not consume pork.

• ham - Substitute with mushrooms: For a vegetarian option, finely chopped mushrooms can mimic the texture and add a savory umami flavor.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free version, though it may slightly alter the flavor.

• milk - Substitute with chicken broth: Chicken broth can add a rich flavor and is a good option for those avoiding dairy.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a different but pleasant flavor.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• flour - Substitute with rice flour: Rice flour is a good gluten-free alternative that will still help bind the ingredients.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can add a crunchy texture and are gluten-free.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water) are a vegan alternative that helps bind the ingredients.

• eggs - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be used as a vegan egg substitute for binding.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good alternative for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for frying.

• Allow the ham croquettes to cool completely after frying. This prevents condensation, which can make them soggy.

• Place the cooled croquettes on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to prevent them from sticking together.

• Transfer the baking sheet to the freezer and let the croquettes freeze for about 1-2 hours, or until they are firm. This initial freezing step helps maintain their shape.

• Once the croquettes are frozen solid, remove them from the baking sheet and place them in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date for easy tracking.

• When ready to enjoy, you can reheat the frozen croquettes directly from the freezer. Preheat your oven to 375°F (190°C) and place the croquettes on a baking sheet. Bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat them in a frying pan. Heat a small amount of vegetable oil over medium heat and cook the croquettes for 5-7 minutes on each side, or until they are golden brown and heated through.

• For storing in the refrigerator, place the cooled croquettes in an airtight container. They will keep well for up to 3 days. Reheat them in the oven or frying pan as mentioned above.

• To maintain the best texture and flavor, avoid microwaving the croquettes, as this can make them soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover ham croquettes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and the exterior is crispy. This method helps maintain the croquettes' crunchy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the ham croquettes in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the croquettes crispy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the ham croquettes and cook for about 3-4 minutes per side, or until they are heated through and the exterior is crispy. This method is great for a quick reheat while maintaining the croquettes' texture.

• Microwave Method: Place the ham croquettes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is the fastest but may result in a softer exterior.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the ham croquettes on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through and the exterior is crispy. This method is convenient and effective for small batches.

• Pan: Used to melt the butter and cook the flour and milk mixture.

• Whisk: Essential for ensuring the flour and milk mixture is smooth and free of lumps.

• Mixing bowl: Needed to transfer and cool the ham mixture before shaping.

• Knife: For finely chopping the ham.

• Cutting board: Provides a surface to chop the ham.

• Measuring cups: To measure out the ham, milk, and breadcrumbs accurately.

• Measuring spoons: For measuring the butter, flour, salt, and pepper.

• Spoon: Useful for stirring the ham mixture and transferring it to the bowl.

• Plate: To hold the breadcrumbs for coating the croquettes.

• Bowl: For beating the eggs.

• Frying pan: Used to fry the croquettes until golden brown.

• Tongs: Handy for turning the croquettes while frying.

• Paper towels: To drain the excess oil from the fried croquettes.

• Stove: Provides the heat source for cooking and frying.

Prepare the filling: Make the ham mixture a day ahead and refrigerate it to save time on the day of cooking.

Uniform shape: Use a small ice cream scoop to quickly form evenly sized croquettes.

Assembly line: Set up a station with beaten eggs and breadcrumbs to streamline the coating process.

Preheat oil: Start heating the vegetable oil while you shape the croquettes to save time.

Batch frying: Fry multiple croquettes at once to reduce overall cooking time.