If you are wondering if these croquettes should be served with a sauce the answer is no.
Croquettes are usually served without a sauce. The orginal recipe included a sauce but I did not include because I felt is was unnecessary.
Ingredients
- 4 tablespoons butter
- 3 scallions, white parts only, finely chopped
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 4 cups ham, cooked, coarsely chopped
- 3 large egg yolks
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried sage, crumbled
- , to taste
- 1 large egg, beaten with 2 tablespoons water
- 2 cups fine dry bread crumbs
- Peanut oil for frying
Directions
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Make the croquettes, melt the butter in a saucepan over moderate heat, add the scallions and flour, and whisk till soft and well blended, about 2 minutes. Whisking rapidly, add the milk till well blended; add the ham, stir well, and remove from the heat. Whisking rapidly, add the egg yolks, return to the heat,add the mustard, sage, and salt and pepper, and whisk until well blended. Scrape the mixture into a dish, cover, and refrigerate overnight.
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With your hands, divide the mixture into 6 balls and roll lightly in the extra flour. Pat the balls into smooth oval patties,dip briefly into the egg wash, dredge in the bread crumbs, and place on a plate till ready to fry.
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In a large, heavy skillet, heat about 1 inch of oil over moderately high heat for about 1 minute, fry the patties till golden brown, about 3 minutes on each side, and drain briefly on paper towels. Serve the croquettes with the parsley sauce on the side.
Recipe and Photo (with slight modifications): Food Republic
