[Sca-cooks] ham croquettes

[Stephanie Ross]

Croquetas - croquettes
Categories: None 
Yield: 1 Servings
3 	tb 	Oil or butter (I use olive oil)
½ 	sm 	Onion, minced
4 	tb 	Flour
¼ 	l 	Milk, a little over a half pint
? 	ts 	Grated nutmeg
½ 	ts 	Salt
400 	g 	Finely chopped cooked chicken, ham, tuna or fish or vegies
2 		Eggs, beaten with a little water
200 	g 	Fine bread crumbs
		Oil for frying
Here is another recipe from "Cooking in Spain". I tried them for the first
time at my friends house. Hers were made with mozzarella cheese. I have
made them with leftover cooked chicken and canned salmon. They are both
delicious. My husband likes them patted very thin so they are crispy. I
don't use a deep fryer but fry them in a small amount of oil in a high
sided saute pan. Heat the oil or butter and saute the onions til
transparent. Do not let them brown. Stir in the flour and let it cook
briefly, then whisk in milk. Cook, stirring constantly until this sauce
thickens. Season it with nutmeg, salt and pepper. Stir in the cooked and
chopped filling -- any choice of meat, fish or vegetables can be used as
long as they are well drained of all liquid. Spread this mixture in a dish
and refrigerate it until solid. Place the beaten eggs in a dish, the
breadcrumbs in another. With moistened hands, form the croquette mixture
into balls, cylinders or cones. Dip each croquette first in breadcrumbs (or
flour), then in beaten egg, then again in breadcrumbs, taking care that
they are well covered. Allow to dry in a cool place for 30 minutes. Heat
oil in deep fryer and fry the croquettes, a few at a time, until golden --
about 3 minutes. Posted to EAT-L Digest 12 Mar 97 by Jean Jones
<bruja at DPLUS.NET> on Mar 13, 1997
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This reminds me of the apple fritters Nicolo and Lainie were discussing
recently. Does anyone remember if any of the medieval Spanish texts has
something similar?
~Aislinn~
Et si omnes ego non.