These deep-fried ham and corn croquettes make for the perfect afternoon snack. You can use leftover ham and cheese to put these together, too.Â
Ham and Corn Croquettes Recipe
You can use leftover ham to make these croquettes!
Ingredients
Ham and Corn Croquettes Ingredients
- 1/2 kilo Potatoes peeled
- 3 tablespoons unsalted butter
- 1/4 Cup fresh milk
- 1 Cup ham finely chopped
- 1/2 Cup queso de bola grated
- 1/2 Cup sweet kernel corn
- 1 large Egg beaten
- 1 Cup panko breadcrumbs
- Salt to taste
- ground black pepper to taste
- lemons for seving
- canola oil for deep-frying
Instructions
- Pour enough water in a medium pot to cover potatoes about 1 inch. Place over medium high heat, and bring to a boil. Simmer until potatoes are tender. Transfer to a large bowl, and mash with butter and milk. Season with salt and black pepper to taste. Let cool enough to touch.
- Mix ham, cheese, corn, and egg into the potato mixture. Roll about 1/2 cup mixture into a thick log, and roll in panko breadcrumbs. Transfer to a baking sheet. Repeat with remaining potato mixture. Chill until firm.
- Heat enough oil in a deep sauté pan over medium heat to cover croquettes. Gently add croquettes to the hot oil, and fry until browned on all sides. Drain on paper towels. Serve while warm with lemon wedges. Recipe orginally published in the December 2015 issue of Good Housekeeping Philippines.
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