Virginia Ham and Cheddar Croquettes with Grainy Mustard Aioli
Crisp on the outside and creamy on the inside, these croquettes are perfect for a small plate or shared as an appetizer. LeGout Cream Soup Base makes it quick and easy to prepare.
Ingredients per serving
Prepare the Croquettes
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Onions, small dice 0.5 cup
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Extra Virgin Olive Oil 2.0 Tbsp
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Kosher salt 0.5 tsp
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Black Pepper 0.5 tsp
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Nutmeg, ground 0.25 tsp
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Virginia ham, small diced 1.0 cup
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Water 2.0 cups
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Cheddar Cheese, shredded 1.0 cup
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Panko breadcrumbs 2.0 cups
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All-purpose flour 1.0 cup
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Eggs, large 3.0 each
Prepare the Grainy Mustard Aioli
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Lemon juice, fresh 2.0 Tbsp
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Lemon zest 1.5 tsp
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Garlic cloves, large, into paste 2.0 each
Preparation
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Prepare the Croquettes
- Sweat the onions in the oil in a pot over medium heat.Add salt, black pepper, nutmeg and cook until onions are translucent.
- Add the ham and cook for 3-4 minutes,then add the Cream Soup Base powder and water. Remove the mixture from the heat, add cheese and keep mixing the filling using a wood spoon until everything is well incorporated.
- Refrigerate the filling and form into 24-1.5 oz. portions, using a small ice cream scoop.
- Using 3 separate mixing bowls (AP Flour/Eggs/Panko); perform the standard breading procedure and place the breaded croquettes into the freezer for at least 2 hours.
- Fry the croquettes at 350F for 3-4 minutes, or until golden brown. Drain croquettes and place on a paper towel lined tray.
- Cook the croquettes for an additional 5 minutes in the convection oven and set aside for plating.
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Prepare the Grainy Mustard Aioli
- Mix all ingredients in a large bowl and place in a squeeze bottle.
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Finish the Dish
- Plate the croquettes and drizzle with Grainy Mustard Aioli.
- These can be sold in adisposable baking tray with cooking instructions. When soldalreadyfriedandrefrigerated,they should be reheatedfor 10-12 minutes, uncovered, at 350F(If sold frozen, add another 5 min.).
