Prep 3 hrs
Cook 5 mins
Croquettes can be made and frozen for up to 1 month. Thaw and fry them just before serving. I found that several cooks in Basque restaurants used Panko for the bread crumbs. It is a finer bread crumb so it adheres better. This is not a quick recipe but well worth the wait.
- 1⁄4 lb butter, melted
- 2⁄3 cup flour
- 2 cups whole milk, scalded
- 1 tablespoon parsley, finely minced
- 1 teaspoon green onion, finely minced
- 2 cups cooked ham, chopped fine
- 3⁄4 cup flour
- 2 eggs
- 2 tablespoons water
- 1 cup breadcrumbs, finely ground
- Place melted butter and 2/3 cups flour in a heavy 2 quart saucepan over medium high heat. Whisk constantly. When the mixture turns into a thick paste, gradually whisk in the scaled milk. When the milk is consumed, gently stir parsley, green onion and ham into the butter, flour and milk mixture. Chill this mixture for several hours or overnight.
- Shape the filling into the size of a small thin kiwi. Dip croquettes into the flour and then into the egg mixture. Roll them in bread crumbs. Deep fry them at 400 degrees until golden brown. Drain on paper towels and serve hot.