The Croquette of Monte Cristo is a potato croquette stuffed with ham, cheese, onions, cabbage and mushrooms then coated in a breading and fried to crisp perfection.
This tasty little recipe is a party pleaser that your guests will talk about for years. Make a lot of them because you will need them.
The Croquette of Monte Cristo
- 1 ½ lbs White Potatoes cubed
- 4 eggs
- ¼ cup Ham cooked and diced
- ¼ cup Mozzarella Cheese shredded
- ¼ cup Red Onion chopped
- ¼ cup Cabbage chopped
- ¼ cup Mushrooms chopped
- 1 clove Garlic minced
- ¼ cup Milk
- 1 cup All-Purpose Flour
- ¼ cup Chives chopped
- 1 tablespoon Parsley chopped
- 1 tablespoon Oregano chopped
- 1 cup Bread Crumbs
- Black Pepper to taste
- Parmesan cheese graded for topping
- vegetable oil for frying
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and set aside to cool.
- In a large skillet add 1/4 stick of unsalted butter and heat on medium high. Add onions, cabbage, garlic and cook until soft, add mushrooms and cook for additional 2 minutes; drain and set aside to cool.
- Mash cooled potatoes until smooth.
- Add 2 of the eggs, ham, onions, cabbage, garlic, cheese and chives into the bowl.
- Season with pepper.
- Stir well to fully incorporate.
- Place potato mix in refrigerator for 30 minutes to cool.
- In a deep, high wall saucepan, heat 4 – 6 inches of oil to 375 degrees F. (Or you can use a dutch oven or deep fryer)
- In three medium bowls or pie plates, add flour to one bowl (season flour with ¼ tsp pepper), add the breadcrumbs to another and in the last bowl, whisk together remaining eggs and milk.
- Take a golf ball size scoop of the potato mixture and roll it gently between your hands to form a short, fat cylinder. If the mixture gets too sticky, lightly flour your hands before rolling the croquettes.
- Dredge each croquette in flour, then the egg mixture, and lastly, the breadcrumbs. Continue rolling until you’ve used all the potato mixture.
- Carefully fry croquettes in hot oil (about 6 at a time) for approx 3 -4 minutes, or until they are a deep golden brown. Remove from the oil and drain on paper towels. Serve immediately.