Ham Croquettes In The Air Fryer Recipe by Dos Rombos en la Cocina
Ham Croquettes in the Air Fryer Cooking Instructions 1 hour + 24 hours chilling the dough in the fridge 1 Finely chop the onion, using a food processor if you have one. Add a little olive oil to a skillet and sauté the onion until it turns translucent. Add a pinch of salt. 2 Add the cornstarch and cook for 2 minutes, stirring, so it toasts slightly. 3 Gradually add the nutmeg, pepper, and milk while stirring constantly. Use a silicone whisk if you have one, or a spatula. Mix well so everything combines and there are no lumps. Add salt to taste. 4 Once everything starts to come together, add the diced ham and keep stirring. After a few minutes, the mixture will thicken a lot. Turn off the heat, transfer the mixture to a dish, cover the surface with plastic wrap to prevent a skin from forming, and let it cool. Refrigerate overnight. 5 The next day, shape the croquettes. If the dough is sticky, wet your hands with water to make shaping easier. 6 Once shaped, bread the croquettes. Beat the eggs in a bowl and put plenty of breadcrumbs in a rectangular container. Coat each croquette first in breadcrumbs, then in beaten egg (let the excess drip off), and again in breadcrumbs. I use two forks—one for the egg and one for the breadcrumbs—to keep my hands clean. 7 To cook the croquettes in the AirFryer: Preheat it to 400°F (200°C) for 5 minutes. Use a silicone brush to lightly coat each croquette with olive oil on all sides. 8 Place the croquettes in the air fryer basket, leaving space between them. Cook at 400°F (200°C) for 8 minutes, then open, turn the croquettes, and cook for another 3 minutes at 400°F (200°C), or until they’re golden to your liking. Times may vary depending on your air fryer, but this should give you a good idea. 9 You can freeze any uncooked croquettes in a container. When you’re ready to cook them, put them straight into the air fryer from frozen, adding a few extra minutes until golden. 10 Now all that’s left is to enjoy these delicious croquettes with hardly any oil! 1 Finely chop the onion, using a food processor if you have one. Add a little olive oil to a skillet and sauté the onion until it turns translucent. Add a pinch of salt. 1 Finely chop the onion, using a food processor if you have one. Add a little olive oil to a skillet and sauté the onion until it turns translucent. Add a pinch of salt. 2 Add the cornstarch and cook for 2 minutes, stirring, so it toasts slightly. 2 Add the cornstarch and cook for 2 minutes, stirring, so it toasts slightly. 3 Gradually add the nutmeg, pepper, and milk while stirring constantly. Use a silicone whisk if you have one, or a spatula. Mix well so everything combines and there are no lumps. Add salt to taste. 3 Gradually add the nutmeg, pepper, and milk while stirring constantly. Use a silicone whisk if you have one, or a spatula. Mix well so everything combines and there are no lumps. Add salt to taste. 4 Once everything starts to come together, add the diced ham and keep stirring. After a few minutes, the mixture will thicken a lot. Turn off the heat, transfer the mixture to a dish, cover the surface with plastic wrap to prevent a skin from forming, and let it cool. Refrigerate overnight. 4 Once everything starts to come together, add the diced ham and keep stirring. After a few minutes, the mixture will thicken a lot. Turn off the heat, transfer the mixture to a dish, cover the surface with plastic wrap to prevent a skin from forming, and let it cool. Refrigerate overnight. 5 The next day, shape the croquettes. If the dough is sticky, wet your hands with water to make shaping easier. 5 The next day, shape the croquettes. If the dough is sticky, wet your hands with water to make shaping easier. 6 Once shaped, bread the croquettes. Beat the eggs in a bowl and put plenty of breadcrumbs in a rectangular container. Coat each croquette first in breadcrumbs, then in beaten egg (let the excess drip off), and again in breadcrumbs. I use two forks—one for the egg and one for the breadcrumbs—to keep my hands clean. 6 Once shaped, bread the croquettes. Beat the eggs in a bowl and put plenty of breadcrumbs in a rectangular container. Coat each croquette first in breadcrumbs, then in beaten egg (let the excess drip off), and again in breadcrumbs. I use two forks—one for the egg and one for the breadcrumbs—to keep my hands clean. 7 To cook the croquettes in the AirFryer: Preheat it to 400°F (200°C) for 5 minutes. Use a silicone brush to lightly coat each croquette with olive oil on all sides. 7 To cook the croquettes in the AirFryer: Preheat it to 400°F (200°C) for 5 minutes. Use a silicone brush to lightly coat each croquette with olive oil on all sides. 8 Place the croquettes in the air fryer basket, leaving space between them. Cook at 400°F (200°C) for 8 minutes, then open, turn the croquettes, and cook for another 3 minutes at 400°F (200°C), or until they’re golden to your liking. Times may vary depending on your air fryer, but this should give you a good idea. 8 Place the croquettes in the air fryer basket, leaving space between them. Cook at 400°F (200°C) for 8 minutes, then open, turn the croquettes, and cook for another 3 minutes at 400°F (200°C), or until they’re golden to your liking. Times may vary depending on your air fryer, but this should give you a good idea. 9 You can freeze any uncooked croquettes in a container. When you’re ready to cook them, put them straight into the air fryer from frozen, adding a few extra minutes until golden. 9 You can freeze any uncooked croquettes in a container. When you’re ready to cook them, put them straight into the air fryer from frozen, adding a few extra minutes until golden. 10 Now all that’s left is to enjoy these delicious croquettes with hardly any oil! 10 Now all that’s left is to enjoy these delicious croquettes with hardly any oil! 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