Ham and Potato Croquettes—Croquetas de Jamon y Queso
These simple potato croquettes, filled with ham and cheese, make for a satisfying appetizer or main dish.
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Instructions
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Start boiling potatoes with 2 teaspoons of salt in cold water until tender; drain thoroughly.
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Once cool, peel potatoes, then mash with cream and butter until smooth, using a ricer or mixer.
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Season the mashed potatoes, then stir in Parmesan, egg yolks, and grated cheese; chill the mixture thoroughly.
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Form 1/4 cup portions of potato mixture around diced ham, shaping into oblong croquettes.
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Prepare two shallow bowls: one with 2 whisked eggs (and 1-2 tablespoons water/milk), another with seasoned breadcrumbs, flour, and parsley.
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Dip each croquette in the egg mixture, then dredge in the breadcrumb mixture.
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Heat 2 to 3 inches of oil to 350 F in a heavy pan or deep-fryer.
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Fry croquettes in batches until dark golden brown on all sides.
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Remove croquettes with a slotted spoon and drain on paper towels; keep warm or reheat in a 300 F oven if desired.