These Ham Croquettes Appetizer freeze well and cook up in under 4-6 minutes and there is no dredging involved because of using a pate choux dough. The base for the croquette dough can be used with fish, chicken or any other type of meat to make your croquettes. The dipping sauce is made of guava however you can use any sweet fruit spread to make this exact dip.
4 ounces cooked Smoked ham, (fat and rind removed)
4 cups of chicken stock
1 onion chopped
2 carrot chopped
4 cloves garlic chopped1
teaspoon of dried thyme
½ stick of butter
2/3 cup of flour
2 whole eggs
1 egg white
1 tablespoon chopped parsley
1 tablespoon minced chives
1 teaspoon chopped fresh thyme leaves
kosher Salt
1 quart vegetable oil
Put the stock and the onion, carrot, garlic and dried thyme In a pot and simmer it for 4 hours. Let the liquid cool for 1 hour. Strain the pot setting aside the liquid and the ham.
Now to make the dough use 4 ounces of the braising liquid and the butter to a boil.
Immediately add the flour and stir until a ball of dough forms.
Once the ball of dough forms cook for an additional 2-3 minutes then set aside. Allow the dough to cool for a couple of minutes.
Add egg ( whole eggs and egg white) one at a time and incorporate it into the dough until you add the rest of the eggs.
It will look dough will look “gloppy” but continue to stir until the dough absorbed the egg. Set the dough aside.
Pulse the ham in a food processor until it is shredded. Put the ham into a large bowl and add the equal amount of dough to the ham. ( Just eye it). Mix them both together until it us fully combined. Add the pastry, chives, and thyme and 1 teaspoon of kosher salt.
Mix this together until combined, then roll the mixture into 3/4 inch spheres. Fry them in oil that has been heated to 350F for 1 to 2 minutes or until golden brown.
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13 апр 2022
