Virginia Ham and White Cheddar Croquettes

By carvalhohm

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

Details

Servings 30
Adapted from saveur.com

Preparation

Step 1

1. Boil potatoes in 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to bowl; set aside. Add 1 tbsp. butter to 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 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 3"-long oval and flatten 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.

3. Heat 2" oil in 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.