Low Sodium Classic Potato and Ham Croquettes
Delight your taste buds with these delectable Low Sodium Classic Potato and Ham Croquettes, a healthier twist on the beloved comfort food. Packed with creamy Russet potatoes, finely chopped low-sodium ham, savory Parmesan cheese, and a touch of nutmeg for warmth, these croquettes strike the perfect balance between indulgence and mindful eating. Crisped to golden perfection using breadcrumbs and a quick frying technique, they offer an irresistibly crunchy exterior that gives way to a soft, flavorful center. Ideal for gatherings or a cozy dinner at home, these croquettes serve as a refined appetizer or a satisfying snack. With simple preparation and pantry staples, this recipe is crafted to keep sodium levels in check while delivering maximum flavor. Perfectly tender and loaded with goodness, these croquettes are sure to become a family favorite!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1 cup Cooked low-sodium ham, finely chopped
- 2 tablespoons Green onions, finely chopped
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 0.75 cup All-purpose flour
- 1.5 cups Fine breadcrumbs
- 3 cups Vegetable oil for frying
Instructions
Peel and chop the potatoes into large chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until the potatoes are tender.
Drain the potatoes well and return them to the pot. Add the unsalted butter, black pepper, and ground nutmeg, and mash until smooth.
Mix in the finely chopped ham, green onions, and Parmesan cheese. Allow the mixture to cool slightly before handling.
Scoop about 2 tablespoons of the potato mixture and roll it into a ball, then flatten slightly to form the shape of a croquette. Repeat with the remaining mixture.
In a shallow bowl, beat the eggs. Place the flour in a separate bowl and the breadcrumbs in another bowl.
Dredge each croquette first in flour, then in the beaten eggs, and finally in breadcrumbs to coat evenly.
Heat the vegetable oil in a deep skillet or saucepan over medium-high heat to about 350°F (175°C).
Fry the croquettes in batches to avoid overcrowding the pan. Cook each side for 3-4 minutes or until golden brown and crispy.
Remove the croquettes with a slotted spoon and drain on paper towels. Let them cool slightly before serving.
Nutrition Facts
Calories |
8808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 776.9 g | 996% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3291 mg | 143% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 20.0 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 811 mg | 62% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 6210 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
