Ham and blue cheese croquettes
- December 2013
- Makes about 30
- Takes 30 minutes to make, 30 minutes to cook, plus chilling
This Spanish bar snack recipe is one of the most brilliant uses of leftover ham.
- 6.5g (3g saturated)
- 6.2g (0.8g sugars)
- Drizzle of olive oil
- 100g leftover ham, very finely shredded
- 75g unsalted butter
- 100g plain flour, plus extra, seasoned with salt and pepper, to coat
- 400ml semi-skimmed milk, hot
- 150g blue cheese, crumbled
- 2 medium free-range eggs, beaten
- 125g dried white breadcrumbs
- Vegetable oil for deep-frying
You will also need
- A digital thermometer
- Heat a little olive oil in a frying pan over a high heat and fry the ham for 5-7 minutes until starting to crisp, then drain on kitchen paper.
- Melt the butter in a medium pan, then add the 100g plain flour and cook, stirring, for 2-3 minutes. Gradually pour in the hot milk, stirring, to form a thick white sauce. Bubble for 1 minute, stirring constantly, then remove from the heat and fold through the cheese and fried ham. Season, then cover the surface with cling film and chill until firm (see Make Ahead).
- Once cool and firm, shape the mixture into 4-5cm balls or ovals (about 30g each), using wet hands (see tip). Put the balls on a baking sheet or plate lined with baking paper. You can freeze them at this point if you want to – see Make Ahead.
- Put the seasoned flour, beaten eggs and breadcrumbs in small bowls. Carefully roll each ball in flour, then egg, then breadcrumbs.
- Fill a deep saucepan or wok with vegetable oil and heat to 170°C on a digital thermometer or sugar thermometer. Add the croquettes, in batches, and cook for 2 minutes or until golden brown outside and gooey in the middle – remove and slice one open to check. Remove with a slotted spoon and drain on kitchen paper, keeping the croquettes covered in foil while you cook the rest. Serve straightaway.
Wetting your hands before rolling helps smooth the croquettes and stops them sticking as you form them.
Make the croquettes up to the end of step 3 the day before, then cover and keep chilled until you want to cook them. Continue from step 4.
To freeze, make up to the end of step 3, then freeze for up to 3 months, wrapped well in cling film. When you want to cook them, defrost thoroughly first, then continue from step 4.
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