VINCE'S HAM-AND-CHEESE CROQUETTES

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Vince's Ham-and-Cheese Croquettes image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 20 croquettes

Number Of Ingredients 17

3 tablespoons unsalted butter
1/2 cup chopped onion
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
Kosher salt
1 cup milk
1 cup diced thinly sliced ham
1/2 cup grated white cheddar cheese
1/2 teaspoon chopped fresh thyme
3 small cloves garlic, smashed
1 10-ounce box frozen peas
3/4 cup low-sodium chicken broth
1 teaspoon grated lemon zest
Freshly ground pepper
Vegetable oil, for frying
2 large eggs, beaten
1 sleeve saltines (40 crackers), roughly crushed

Steps:

  • Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
  • Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
  • Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
  • Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
  • Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.

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