Balls come in all shapes and sizes.
Round balls, mis-shapen balls, white balls, chocolate balls, peanut buttery balls, sticky balls, tangy balls, juicy balls, creamy balls, little balls, big balls, nutty balls, sweet balls, crunchy balls, savory balls…
You name it – we’ve got balls for Christmas.
My balls are not only savory but also mis-shapen… In fact, they’re oblong shaped. TMI?
That being said, these croquettes are by far, the most impressive thing I’ve ever made. These little snacks were something we chowed down on in Spain and they were both my favorite there, and now here as well. They’re crispy and golden on the outside and warm, gooey, and rich with flavor on the inside.
They are the perfect deep fried food.
Yeah, they’re deep fried – super unhealthy but so so so worth the fat. I could eat an entire platter full of em! Every day. Yum.
They make oblong-ass shaped pants, right?
- 90 g Butter
- 1 Small Brown Onion, finely chopped.
- 115 g Open Cap Mushrooms, finely chopped (portobellas or shiitakes are good).
- 125 g/1 C Plain All-Purpose Flour + 1/2 C Plain All-Purpose Flour.
- 1 C Homogenized Milk.
- 3/4 C Chicken Stock + extra if needed.
- 115 g Jamon (sub prosciutto), finely chopped.
- 2 Eggs, lightly beaten.
- 1/2 C Dry Breadcrumbs.
- Canola or Vegetable Oil, for deep frying.
- Kosher Salt & Fresh Cracked Black Pepper.
- Melt the butter in a medium size saucepan over low heat. Add the onion and cook 5 minutes or until translucent.
- Add the mushrooms and cook for 5 minutes, stirring occasionally.
- Add the flour, and stir over low-medium heat for about a minute, or until the mixture is dry and crumbly and begins to slightly change color.
- Remove from the heat and add the milk slowly, stirring until smooth.
- Stir in the chicken stock, and return to the heat. If needed, you might want to add a tablespoon more stock or so to make the mixture smooth.
- Stir until mixture comes to a boil and thickens.
- Stir in jamon, and some fresh cracked black pepper, and then transfer to a mixing bowl and refrigerate for at least 2 hours.
- Once chilled, put the extra flour, eggs, and breadcrumbs in 3 separate bowls. Roll heaped Tbsps of the dough mixture into croquette shapes approx 2.5 inches long. Toss the croquettes in the flour, then the egg, and then roll in the breadcrumbs. Take heed not to misshape them.
- Put on a baking tray and refrigerate anywhere between 30 and 45 minutes.
- Again once they are chilled, fill a deep heavy based saucepan (or a wok) 1/3 full of oil and heat over medium-high heat until a cube of bread dropped into the oil browns in 20 seconds. Add the croquettes in batches and deep fry for about 3 minutes, turning, until brown.
- Drain well on paper towel.