Ham and Cheese Croquettes with Caramelized Shallots and Honey Mustard

Ham and Cheese Croquettes with Caramelized Shallots and Honey Mustard - Recipe Finder

Ham and Cheese Croquettes with Caramelized Shallots and Honey Mustard

Info

Course:
Antipasto/Mezze, Appetizer, Hors D'oeuvre, Snack
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Photo by:

Chef Roblé & Co., Season 1, Episode 8

Yield

20 Croquettes

Ingredients

Croquettes:

5 cups russet potatoes, peeled and diced
1 teaspoon saffron
3/4 cup Cabrales or Valdeon cheese, crumbled
1/2 cup Serrano ham, cut into short, thin strips
3 eggs
1 1/2 tablespoons extra virgin olive oil
1 cup flour
2-3 cups panko bread crumbs
2 teaspoons sea or kosher salt
Vegetable oil, for frying

Caramelized Shallots:

4 cups shallots, thinly sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon sea or kosher salt

Honey Mustard:

1/2 cup Dijon mustard
1/2 cup honey

Directions

Croquettes:

1. Place your diced potatoes, 1 teaspoon of salt and saffron on a small to medium pot and fill with cold water until just covering the potatoes and place over high heat. Once the water comes to a rapid simmer, reduce the heat to low and allow to very gently simmer for about 15 minutes or until tender all the way through but not mushy. Drain your potatoes very well in a colander, spread them out on a cookie sheet and cool them in the refrigerator.

2. When the potatoes have cooled, place them in a mixing bowl with the cheese, ham, 1 egg, 1 teaspoon of salt and olive oil. Mix together until the ingredients are just incorporated; over mixing will turn the potatoes gummy.

3. With a soup spoon, scoop out a portion of your mix and with your hand, form it into an oval shape. Make sure that they are all roughly the same size. Place each formed piece on to a cookie sheet or plate and place in the freezer for a half and hour.

4. Fill a tall, medium sized pot, two-thirds of the way with your vegetable oil and heat to 350 degrees Fahrenheit. Turn your oven on to 200 degrees Fahrenheit.

5. In separate bowls add your flour, 2 eggs beaten and panko bread crumbs. Remove the potato mix from the freezer. In batches of five, coat with flour, then with the eggs and then roll in the panko crumbs and carefully place into the oil and fry until they start to float on the top and are golden brown. Remove croquettes with a slotted spoon and place on a wire rack or paper towels over a cookie sheet and hold warm in the 200 degrees Fahrenheit oven. Repeat the process until all the croquettes are fried. Serve immediately with the carmelized shallots and honey mustard sauce.

Shallots:

1. Heat a small sauté pan on medium, add the oil and then the shallots and sprinkle with salt. At first it will look like too much for the small pan but they will melt down considerably. Stir the shallots around every few minutes or so. After 10 minutes, reduce the heat to medium low and continue to stir every 5 minutes or so. You will want to cook them slowly for about 45 minutes until they are dark golden brown and smell sweet, being careful not to let them burn.

Honey Mustard:

1. Whisk ingredients together in a small bowl until evenly mixed.

Notes

If you can not find any of the listed blue cheeses, feel free to use one that you like already or is available in your store. If you can’t find Serrano ham, you can substitute Prosciutto or even a good ham from your deli. These croquettes are great to serve as a snack, an appetizer or for a party.