Potato and Ham Croquettes
Ingredients:
- russet potatoes, peeled, cut into 1 inch cubes - 2 large
- butter - 3 T
- onion, minced - 1 small
- heavy cream - 1/4 cup
- Kosher salt & fresh ground black pepper - to desired taste
- Virginia Ham, finely chopped - 4 ounces
- grated white cheddar cheese - 4 ounces
- finely chopped chives - 1/4 cup
- flour - 1 cup plus more for dusting
- eggs, beaten - 2
- panko bread crumbs - 2 cups
- Canola oil - for frying
Instructions:
Boil potatoes in salted water until tender, about 20 minutes, drain, place potatoes in a bowl; set aside.
Add 1 T butter to the pot, melt over medium high heat. Add onion; cook, stir occasionally, until golden, about 5 minutes. Add butter and onions to potatoes, add 2 T butter, cream, salt and pepper. Mash potatoes until smooth. Fold in ham, cheese and chives; place in refrigerator for 20 minutes. With flour dusted hands, take 2 T chilled ham mixture, form into a 3 inch long logs. Dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining ingredients. Place on a plate and place in the freezer for 15 minutes.
Heat 2 inch oil in a 6-quart saucepan to 375 degrees. Fry croquettes, a few at a time, turning as needed, until golden and crisp, about 2 minutes.
Place on paper towels to drain and season with salt.
