In history, this veggie and meat-filled dish was considered a delicacy among French cuisine. They were and still can be found filled with rich ingredients such as truffles, sweetbreads, and cream cheese. However, using simple ingredients, they are just as tasty. Croquettes are also a wonderful way to use up leftover meat or poultry. The breading and deep-frying take them over the top.
Gluten Free Croquettes: Ham & Chicken
These wonderful gluten free croquettes bring us back in time and give us a flavorful taste of French history. Serve them as an appetizer or main course.
To Make the Honey Mustard Sauce:
- Whisk all of the ingredients together, cover, and refrigerate until ready to serve.
To Make the Croquettes:
- Place the ham and 1/2 cup milk in a small bowl; refrigerate a and marinate for at 1 hour.
- While the ham is marinating, melt the butter in a medium-size saucepan over medium heat.
- Add the onion, celery, garlic, thyme, cayenne (red pepper), salt, and black pepper. Lower the heat and saute until vegetables become tender, 8 - 10 minutes.
- Sprinkle the rice flour over the top and stir.
- Slowly whisk in the remaining 1 cup of milk, constantly whisking until thick.
- Transfer the mixture to a bowl, cover, and refrigerate until chilled, 1 hour.
- Transfer the chilled mixture to your food processor and pulse until pureed.
- Add the raw chicken cubes and evenly sprinkle in the remaining 1/4 teaspoon salt; pulse until the meat is finely ground. Drain the ham and add to the food processor along with the parsley; pulse until combined. Transfer to a bowl.
- Drain the milk from the ham using a colander. Add the ham and parsley to the food processor; pulse until combined. Transfer to a large bowl.
- Lightly oil a baking sheet using neutral-flavored oil and oil your hands as well.With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes. Transfer to the baking sheet and refrigerate 30 minutes.
- Using an ice cream scooper, scoop up the chicken mixture to form 2-to-3-inch oval (or round) croquettes. Transfer to the prepared baking sheet and refrigerate for at least 30 minutes.
- In one shallow bowl, add the breadcrumbs. In a separate shallow bowl, beat the eggs. in a shallow bowl; whisk the eggs in another dish. Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet. Cover and chill until ready to fry.
- Working one at a time, roll the croquettes in the beaten eggs. Then dredge them in the breadcrumbs, coating all sides. Transfer them back on the baking sheet. Cover and chill another 30 minutes or until ready to fry.
- Preheat at least 3 inches of oil in a deep-fryer to 350ºF or a Dutch oven or other deep, heavy pot.
- Working in small batches, fry the croquettes until brown, about 5 minutes. (Frying time varies. The more croquettes you add to the oil, the longer it takes to brown. They become more brown and faster with less or smaller croquettes.)
- Transfer to a paper-towel-lined plated to drain. Serve warm or with honey mustard.
***Allergens vary depending upon the breadcrumbs you use.***
*Reduce peppers for kids.
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