| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 1 hr 50 min |
| Cook: | 20 min |
| Yield: | about 20 croquettes |
Ingredients
- 1/2 cup finely diced country ham
- 1 1/2 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped celery
- 1 clove garlic, minced
- 1 sprig thyme
- Large pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
- 1/4 cup chopped fresh parsley
- Vegetable oil, for brushing and frying
- 1 1/2 cups breadcrumbs
- 3 large eggs
- Honey mustard, for dipping
Instructions
- Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper. Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme. Add the flour and cook, whisking, 1 minute. Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes. Transfer to a bowl and refrigerate until cold, about 1 hour.
- Transfer the chilled mixture to a food processor and pulse until almost smooth. Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground. Drain the ham and add to the food processor along with the parsley; pulse until combined. Transfer to a bowl.
- Brush a baking sheet with vegetable oil. With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes. Transfer to the baking sheet and refrigerate 30 minutes.
- Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish. Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet. Cover and chill until ready to fry.
- Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the croquettes until browned, about 4 minutes. Drain on paper towels. Serve warm or at room temperature with honey mustard.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 128 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 55 mg |
| Sodium | 196 mg |
Reviews
Made these yesterday for Super Bowl, and they were fantastic. Made exactly as recipe called for. When I test-cooked the first one, though, it was uncooked in the middle. I turned the heat on my deep fryer down to 356 and cooked the next one for 8 minutes. Perfect!!
Fried a test batch of 22 pieces today to check if these are worth to be served during the Super Bowl. And yes, they definitely are! 😀 Just replaced the celery with cheese and jalapenos and added some hot & sweet sauce.
Thank you, FNK, for the raves I got when I served these to company. Moist and delicious. they were devoured. This is one appetizer that’s on permanent duty for all future parties. Just one caveat: I made my croquettes just under 2 inches as I prefer bites on a toothpick for serving. My darling little babies cooked up perfectly,
What a waste of time. I followed the recipe exactly and they just came out raw in the middle. I even tried to cover with foil and bake them after frying and draining, and they were still raw. Shame, because they tasted delicious, but were just raw in the middle. Bummed.