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Cooked ham and corn croquettes

Starters60 minutes10 people300 calories

(13 votes)

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By Ascen Jimenez

Haven't you found the "magic recipe" for the croquettes dough? Today I propose one and I show you, in a video, how to prepare it. You can also see in the video how to shape the croquettes and how to fry them, so there are no doubts!

In this recipe it is important to add the boiling milkIf not, you will have to schedule a few more minutes.

I have made them with cooked ham and corn. You may be surprised by the filling but I guarantee that it is a delight. The result ... some croquettes with a bechamel very white and some soft and colorful sprinkles.

And one more thing ... the breaded. It is twofold - to increase its consistency. To make them even more original, the bread also has chopped parsley.

But I will not extend any more, you have everything in the video and in the recipe file. As always, for any clarification, do not hesitate to write to us.

Video of cooked ham croquettes

Croquettes recipe

Cooked ham and corn croquettes

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Some different croquettes, stuffed with ham and corn and with an original batter.

Ascen Jimenez

Kitchen: cuisine
Recipe type: incoming
Calories: 300
Rations: 10

Cooking time: 1H
Total time: 1H

Ingredients

For the mass:

2 small onions (215 g once peeled)
80 butter g
35 g of extra virgin olive oil
120 g flour
800 g of very hot milk
Sal Island
Nutmeg
130 g of cooked ham
150 g canned corn, drained

For the batter and frying:

Eggs
Bread crumbs
Parsley
Sunflower oil, abundant, for frying

Preparation

We put the onion, butter and oil in the glass. We program 4 seconds, speed 5.
We lower with the spatula what is left on the walls and program 4 minutes, varoma temperature, speed 1.
We incorporate the flour and program 2 minutes, 100º, speed 4.
Now add the boiling milk, salt and nutmeg. We program 12 minutes, 100º, speed 4.
We take advantage of this time to chop the ham, into cubes, and to drain the corn.
At the end of the programmed time, add the chopped cooked ham and the drained corn. We integrate everything with the spatula.
We put our croquettes dough spread out on a tray covered with baking paper. We leave it at room temperature and, when the temperature has dropped, we put it in the refrigerator.
For the batter we put in the glass the breadcrumbs (or stale bread, if we do not have breadcrumbs) and the parsley -about 2 g of fresh parsley- We crush it with several turbo strokes or progressive speed 5-10.
When the dough is cold, we shape the croquettes and we cover them with a double batter: first we pass them through the liquid mixture of egg and milk and then through the breadcrumbs with the parsley. We go through the egg and milk again and then, again, through the breadcrumbs with parsley.
We fry our croquettes in plenty of sunflower oil.
And ready!

Notes

It is important that the milk is very hot when we put it in the Thermomix glass.[br]We have to be careful when frying them to prevent them from breaking. We will use plenty of oil so that we practically do not have to turn them.[br]In the ingredients, we can not put olive oil and use only butter. We will then have to add 120 g of butter.[br]They can be frozen

More information - Basic bechamel

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