Cook for 1 min more until the cheese melts stirring constantly. Once cool and firm shape the mixture into 4 5cm balls or ovals about 30g each using wet hands see tip. Kosher salt and freshly ground black pepper to taste. Dredge the croquettes into the flour shaking off any excess then dip them into the eggs and then coat them evenly in the bread crumbs. Melt butter in a large skillet over medium heat.
2 tablespoons parmesan cheese 2 egg yolks 1 2 cup cheddar cheese grated or monterey jack cheese 3 4 cup cooked ham diced 2 eggs 1 to 2 tablespoons water or milk 1 cup panko breadcrumbs 1 cup flour 2 teaspoons parsley minced fresh or dried salt and black pepper to taste. Add 1 2 cup flour the cayenne pepper and 1 2 teaspoon salt. Season with salt and pepper to taste and divide the mixture into 8 equal portions. Ham and cheese croquettes are a traditional spanish tapa and a delicious easy to make appetizer to serve at a party. Stir in the ham cheese mustard and cream and season to taste.
-
RELATED ARTICLE :
- monkey find banana meme
- monkey see banana meme
- mummified meatballs in crispy potato skin coffins
Fry 2 3 croquettes at a time until golden brown then drain on a rack or paper towels with a sprinkle of salt. Leave to cool then chill for 4 hrs or overnight the mixture needs to be very stiff to form the croquetas. Fill the croquettes with manchego cheese and iberico ham or prosciutto and parmesan for an italian twist. Heat oil in a pot to 350 f 180 c. Spread the remaining breadcrumbs onto a plate.
Cool then serve with the cabbage and sauce. Unsalted butter 1 small onion minced 1 4 cup heavy cream. Cool then serve with the cabbage and sauce. Fry 2 3 croquettes at a time until golden brown then drain on a rack or paper towels with a sprinkle of salt. Shape into 6 meatballs.
Unsalted butter 1 small onion minced 1 4 cup heavy cream. 2 tablespoons parmesan cheese 2 egg yolks 1 2 cup cheddar cheese grated or monterey jack cheese 3 4 cup cooked ham diced 2 eggs 1 to 2 tablespoons water or milk 1 cup panko breadcrumbs 1 cup flour 2 teaspoons parsley minced fresh or dried salt and black pepper to taste. Pour into a bowl and cover the surface with cling film to stop a skin forming. Cook for 1 min more until the cheese melts stirring constantly.
