Growing Chefs! Ontario Croquettes de Jamon
Croquettes de Jamon
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Cut onion and half from tip to root. Remove the outside skin. Slice the onion from tip to root, making incisions very close together almost all of the way to the end, but leaving the root end intact. Turn the onion and cut across the incisions to the onion finely. dice
Dice the ham into very small pieces.
Measure out the butter, olive oil, flour, nutmeg, eggs, and panko.
Get Cooking!
Melt the butter and olive oil in a pot over medium high heat. Add the onion and a pinch of salt, and cook until starting to caramelize, about 5 minutes.
Add the nutmeg, and ham, and cook for 1 more minute.
Add the flour, and stir continuously with a whisk to form a roux. Cook the until it turns light brown and smells nutty. roux
Slowly add the milk in while whisking continuously, waiting for it to thicken before adding more milk. Once all of the milk has been added and it is nice and thick, with salt to taste. season
Transfer the bechamel to a large bowl to cool, and put it in the fridge with a piece of plastic wrap directly on top to prevent it from forming a skin.
Let the bechamel cool completely, at least three hours.
Set up a breading station; in the first bowl put 2 cups of flour, in the second bowl put two eggs and whisk together well, and in the third bowl place the panko breadcrumbs, seasoned with salt.
Set up a baking sheet for the croquettes. Scoop about 2 tablespoons of bechamel mixture and form it into a log. Roll the log in flour, dip into egg to coat on all sides, and then dip it into the flour to bread it completely. Repeat this process until all of the bechamel mixture is used up.
Preheat a deep fryer or a pot with oil to 410°F, and when the oil is ready, begin to fry the croquettes in batches. Fry for about 4 – 5 minutes, until golden brown, turning as needed while cooking. Transfer the croquettes to a baking sheet lined with paper towel and them with salt. Continue to cook the croquettes. Let them cool for a couple minutes before serving, as the insides will be very hot. season
Growing Chefs! Ontario Recipe
Croquettes de Jamon
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Cut onion and half from tip to root. Remove the outside skin. Slice the onion from tip to root, making incisions very close together almost all of the way to the end, but leaving the root end intact. Turn the onion and cut across the incisions to the onion finely. dice
Dice the ham into very small pieces.
Measure out the butter, olive oil, flour, nutmeg, eggs, and panko.
Get Cooking!
Melt the butter and olive oil in a pot over medium high heat. Add the onion and a pinch of salt, and cook until starting to caramelize, about 5 minutes.
Add the nutmeg, and ham, and cook for 1 more minute.
Add the flour, and stir continuously with a whisk to form a roux. Cook the until it turns light brown and smells nutty. roux
Slowly add the milk in while whisking continuously, waiting for it to thicken before adding more milk. Once all of the milk has been added and it is nice and thick, with salt to taste. season
Transfer the bechamel to a large bowl to cool, and put it in the fridge with a piece of plastic wrap directly on top to prevent it from forming a skin.
Let the bechamel cool completely, at least three hours.
Set up a breading station; in the first bowl put 2 cups of flour, in the second bowl put two eggs and whisk together well, and in the third bowl place the panko breadcrumbs, seasoned with salt.
Set up a baking sheet for the croquettes. Scoop about 2 tablespoons of bechamel mixture and form it into a log. Roll the log in flour, dip into egg to coat on all sides, and then dip it into the flour to bread it completely. Repeat this process until all of the bechamel mixture is used up.
Preheat a deep fryer or a pot with oil to 410°F, and when the oil is ready, begin to fry the croquettes in batches. Fry for about 4 – 5 minutes, until golden brown, turning as needed while cooking. Transfer the croquettes to a baking sheet lined with paper towel and them with salt. Continue to cook the croquettes. Let them cool for a couple minutes before serving, as the insides will be very hot. season