Introducing the Croquette of Monte Cristo

    0
    74
    The Croquette of Monte Cristo
    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.
    Paid Advertisement
    Chambersburg Area School District Foundation

    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.

    Print Recipe
    The Croquette of Monte Cristo
    The Croquette of Monte Cristo
    Course Side Dish
    Cuisine French
    Keyword Ham, Potato
    Prep Time 25 Minutes
    Cook Time 1 Hour
    Passive Time 5 Minutes
    Servings
    Croquettes
    Ingredients
    Course Side Dish
    Cuisine French
    Keyword Ham, Potato
    Prep Time 25 Minutes
    Cook Time 1 Hour
    Passive Time 5 Minutes
    Servings
    Croquettes
    Ingredients
    The Croquette of Monte Cristo
    Instructions
    1. 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.
    2. 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.
    3. Mash cooled potatoes until smooth.
    4. Add 2 of the eggs, ham, onions, cabbage, garlic, cheese and chives into the bowl.
    5. Season with pepper.
    6. Stir well to fully incorporate.
    7. Place potato mix in refrigerator for 30 minutes to cool.
    8. 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)
    9. 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.
    10. 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.
    11. Dredge each croquette in flour, then the egg mixture, and lastly, the breadcrumbs. Continue rolling until you’ve used all the potato mixture.
    12. 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.
    Share this Recipe
    Paid Advertisement
    We are excited and have so much planned for our youth this year

    Leave a Reply