Croquettes Ham HL
Ingredients (10 batches)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | floz | Olive oil |
| 4.00 | oz | Onions , finley chopped |
| 1.00 | tbsp | Garlic , chopped |
| 4.00 | floz | LeGout Cream Soup Base, prepared at double strength |
| 0.25 | tbsp | Black Pepper |
| 1.00 | lb | Ham Sorano |
| 2.00 | tbsp | Parsley , chopped |
| 4.00 | oz | HELLMANN'S Light Mayonnaise , 204 7/16 oz. Packets 204 x 0.44 OZ |
| 3.00 | pc | Eggs |
| 2.00 | cup | All-purpose flour , seasoned with salt |
| 3.00 | cup | breadcrumbs, flavored |
| 20.00 | oz | Hellmann's® Real Aioli - Classic 2 x 64 OZ |
Preparation
Heat olive oil until hot but not smoking. Add onions and garlic; sweat until softened. Stir in cream soup base; season with pepper. Add ham and parsley; remove from heat.
Stir in mayonnaise and 3 eggs; mix well. Let cool completely.
When cool, form mixture into quenelles. Bread using standard three-steop breading procedure with flour, egg wash and breadcrumbs. Preheat fryer to 350 degrees F.
Deep fry until golden brown and heated through. Serve with Aioli.
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