Saveur.com: Daily Fare: Virginia Ham and White Cheddar Croquettes

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Virginia Ham and White Cheddar Croquettes Sep 10th 2013, 13:00 Enlarge Credit: Anna Stockwell MAKES ABOUT 30 CROQUETTES INGREDIENTS 2 large russet potatoes, peeled and cut into 1" pieces 3 tbsp. unsalted butter 1 small onion, minced ¼ cup heavy cream Kosher salt and freshly ground black pepper, to taste 4 oz. Virginia ham, finely chopped 4 oz. white cheddar, grated ¼ cup finely chopped chives 1 cup flour, plus more for dusting 2 eggs, beaten 2 cups panko bread crumbs Canola oil, for frying INSTRUCTIONS 1. Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes. 2. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3"-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes. 3. Heat 2" oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to  paper towels to drain and season with salt.

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