Ham Croquettes with Chickpea Flour

Name: Ham Croquettes with Chickpea Flour
Total time: 3600 s
Yield: Makes 15-20 croquettes
Ingredients: 1/2 cup chickpea flour (about 60 grams), or as needed for the dough; 1 1/2 cups milk (about 360 ml), or as needed for the dough; Diced serrano ham; 1/2 cup shredded cheese (about 50 grams); 1 splash oil; 1 egg; Crispy gluten-free breadcrumbs (if needed for gluten-free)

Janire @janire84

Euskal Herria

Suitable for people with celiac disease.

Janire @janire84

Euskal Herria

Suitable for people with celiac disease.

Saved

Ingredients

45-60 minutes

Makes 15-20 croquettes

1/2 cupchickpea flour (about 60 grams), or as needed for the dough
1 1/2 cupsmilk (about 360 ml), or as needed for the dough
Diced serrano ham
1/2 cupshredded cheese (about 50 grams)
1 splashoil
1egg
Crispy gluten-free breadcrumbs (if needed for gluten-free)

Saved

Steps

45-60 minutes

1

The amounts of flour and milk are approximate. I always adjust the dough as I go, adding more as needed in the pan. Keep in mind that the dough will thicken and firm up as it cools.
2

Sauté the diced ham (or your preferred croquette filling) with a splash of oil.
3

Add half of the sifted chickpea flour and mix well until it combines with the ham. Do this over low heat.
4

Check that the flour is fully mixed in with the ham.
5

Gradually add the milk, stirring constantly with a wooden or silicone spoon. The dough will slowly thicken. Keep the heat on low to medium the entire time.
6

Add the shredded cheese and continue adding milk and flour as needed, depending on the texture you want and how much filling you want in each croquette. The more milk and flour, the fewer chunks per croquette.
7

When the dough is thick enough to come away from the pan in one piece, turn off the heat and let it cool.
8

It's best to leave the dough a little soft, as it will firm up enough to handle once cooled. Chickpea flour thickens more than wheat flour.
9

Shape the dough into individual balls, then dip them in beaten egg and coat with crispy breadcrumbs.
10

Line a container with parchment paper and sprinkle with breadcrumbs, then place the croquettes inside to freeze them if desired.
11

Ideally, fry the croquettes the same day you make them, but it's worth making extra to freeze. You can fry them straight from the freezer over very low heat so they cook through without burning on the outside.