Croquettes Recipe with Ham and Bechamel Sauce | Cooking With Lang

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat while ground pork is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while water can be used to adjust consistency.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture while crushed crackers are often less expensive.

Start by processing 1 pound of diced cooked ham in a food processor until finely ground.

Melt 1/2 stick of butter in a pan over medium heat.

Add 1 cup of shredded white onion to the pan and cook until softened, about 2 minutes.

Stir in 1/3 cup of flour and cook for 30 seconds to 1 minute to remove the raw flour taste.

Gradually whisk in 1 1/2 cups of milk, ensuring there are no lumps, until the mixture thickens.

Add a dash of nutmeg to the mixture and stir well.

Incorporate the processed ham and 1 cup of bread crumbs into the mixture, then turn off the heat and mix thoroughly.

Let the filling cool, then refrigerate to firm up if time allows.

Shape the filling into finger-like croquetas.

Prepare a dredging station with 2 beaten eggs mixed with a little water and a bowl of bread crumbs.

Using one wet hand and one dry hand, dip each croqueta into the egg mixture, then coat with bread crumbs.

Heat vegetable oil to 350 degrees Fahrenheit in a deep skillet.

Carefully add croquetas to the hot oil, about five at a time, to avoid splashing.

Fry the croquetas until golden brown, stirring occasionally to ensure even cooking.

Remove the fried croquetas and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens