Virginia Ham and White Cheddar Croquettes

Name: Virginia Ham and White Cheddar Croquettes
Total time: PT0D0H0M
Yield: makes About 30 Croquettes
Ingredients: 2 large russet potatoes, peeled and cut into 1" pieces; 3 tbsp. unsalted butter; 1 small onion, minced; 1 ⁄ 4 cup heavy cream; Kosher salt and freshly ground black pepper, to taste; 4 oz. Virginia ham, finely chopped; 4 oz. white cheddar, grated; 1 ⁄ 4 cup finely chopped chives; 1 cup flour, plus more for dusting; 2 eggs, beaten; 2 cups panko bread crumbs; Canola oil, for frying

Serves
makes About 30 Croquettes

ANNA STOCKWELL

Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover ham; they pair well with a dry white wine.

Ingredients

2 large russet potatoes, peeled and cut into 1" pieces
3 tbsp. unsalted butter
1 small onion, minced
¹⁄₄ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¹⁄₄ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying

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Instructions

Step 1

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes.

Step 2

Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3"-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes.

Step 3

Heat 2" oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes.
Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3"-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes.
Heat 2" oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.