© David Loftus
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Yield
Serves : Makes 3 dozen

These divinely old-fashioned croquettes are crisp on the outside and soft on the inside. The mixture needs to be chilled for at least 6 hours before being fried. Plus: More Appetizer Recipes and Tips

How to Make It

Step 1    

In a small saucepan, heat the milk until bubbles appear around the edge. In a heavy medium saucepan, melt the butter. Add 1/2 cup of the flour and cook over moderate heat, whisking constantly, until golden, about 2 minutes. Add the hot milk, 1/3 cup at a time, whisking vigorously, until smooth. Cook over low heat for 5 minutes, stirring often. Stir in the turkey and ham and remove from the heat. Season the mixture with white pepper; the ham will provide enough saltiness.

Step 2    

Spread the mixture in an 8-inch-square baking dish, and press a piece of plastic wrap directly on the surface. Refrigerate until chilled and semifirm, at least 6 hours or overnight.

Step 3    

Pour the remaining 1/2 cup of flour into a bowl. In another bowl, lightly beat the eggs. Pour the bread crumbs into a third bowl. Remove the plastic wrap from the mixture and cut into 36 squares. Using floured hands, dip 1 square into the flour and roll into a soft ball. Coat the ball with beaten egg and then bread crumbs. Set the croquette on a tray lined with wax paper. Repeat with the remaining squares. Refrigerate the croquettes for at least 1 hour to firm them up.

Step 4    

In a medium saucepan, heat 1 1/2 inches of olive oil to 350°. Fry the croquettes in batches without crowding until golden brown, about 3 minutes. Drain on paper towels. Reheat the oil between batches and remove any stray crumbs. Serve the croquettes warm.

Chef's Notes

One Serving Calories 240 kcal, Total Fat 20 gm, Saturated Fat 4 gm

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