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Golden on the outside, melting on the inside, these ham and cheese croquettes are a true treat. Perfect as a starter, an aperitif, or a light main course with a salad, they're a hit with both young and old!
Ingredients for 15 to 18 croquettes
For the béchamel sauce:
50 g butter
50 g flour
500 ml milk
Salt and pepper
A pinch of nutmeg
For the filling:
150 g cooked ham (or smoked ham)
150 g grated cheese (Emmental, Comté, or mozzarella)
1 tbsp. 1 tbsp chopped parsley (optional)
For the breadcrumbs:
2 eggs
Flour (about 50 g)
Breadcrumbs (about 100 g)
Frying oil
Utensils needed
A saucepan
A wooden spoon or whisk
A knife and cutting board
A dish or container to rest the mixture in
Three plates for the breadcrumbs
A deep fryer or large skillet for cooking
Step-by-step preparation instructions
1. Prepare the thick béchamel sauce
In a saucepan, melt the butter over medium heat.
Add the flour all at once, stirring vigorously to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps.
Cook until the béchamel sauce thickens; it should be very firm.
Add salt, pepper, and nutmeg. 2. Stir in the ham and cheese.
Off the heat, add the grated cheese to the hot béchamel sauce until melted.
Cut the ham into small cubes or blend it finely, then add it to the mixture.
Stir in the parsley if desired.
Let cool, then pour the mixture into a dish.
Cover with plastic wrap and refrigerate for at least 2 hours (or overnight for best results).
3. Shape the croquettes.
Once the mixture is completely cold and firm, shape them into balls or sausages by hand.
Lightly flour them to prevent them from sticking.
4. Coat the croquettes.
Prepare three plates: one with flour, one with beaten eggs, and one with breadcrumbs.
Dip each croquette successively in the flour, the beaten egg, and then the breadcrumbs.
For extra crispiness, you can add a second layer of egg and breadcrumbs (double coating).
5. Cooking the Croquettes
Heat the oil in a deep fryer or a large skillet.
Dip the croquettes in small batches until golden brown (2 to 3 minutes).
Drain on paper towels and serve hot.
Tips and suggestions for successful croquettes
Thick béchamel sauce: the firmer it is, the better the croquettes will hold together during cooking.
Chilling is essential: this helps firm up the batter and prevents it from collapsing in the oil.
Easy freezing: You can freeze the breaded croquettes before cooking. Simply fry them directly from frozen, extending the cooking time a little.
Variety of cheeses: Replace the grated cheese with cheddar, Reblochon, or even Roquefort for a change.
Oven cooking: For a lighter version, brush the croquettes with a little oil and bake for 20 minutes at 200°C, turning them halfway through.
Side dish ideas
A simple green salad dressed with walnut oil and balsamic vinegar.
A light sauce made with yogurt, lemon, and chives.
For a festive touch, serve them with fig chutney or homemade barbecue sauce.
As a tapas dish, serve them with other appetizers: fritters, mini quiches, vegetable sticks, etc.
Why you'll love this Ham and Cheese Croquette
The ham and cheese croquette is a revisited classic that never disappoints. It combines crispiness, melt-in-the-mouth texture, and comforting flavors. Whether for an evening with friends, a cocktail reception, or a quick dinner, it adapts to all tastes. Easy to prepare in advance, customizable as desired, and above all… totally irresistible.
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