Ham hock and bacon croquettes
Rated 4.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
2 hours 5 minutes
Golden, crispy, and irresistibly savoury, these indulgent croquettes are packed with shredded DukesHill ham hock, smoky streaky bacon, tangy Isle of Mull Cheddar, and a touch of Dijon mustard. Hand-rolled and coated in sourdough breadcrumbs, they’re fried to perfection for a rich and crunchy bite. Ideal as a starter, canapé, or indulgent snack, especially when served with a sharp Dijon dipping sauce and an extra sprinkle of crispy bacon and cheese on top.
Author:DukesHill
Ingredients
-
50g butter
- 50g plain flour
- 500ml full-fat milk
- Freshly grated ground nutmeg
-
1 DukesHill boiled ham hock, shredded
-
12 rashers DukesHill dry-cured smoked streaky bacon
-
75g Isle of Mull cheddar, finely grated
-
2 tsp Dijon mustard
- 2 large eggs
-
100g Sourdough bread, blitzed into breadcrumbs
- 50g plain flour
- Vegetable oil for frying
- Optional toppings: 30g Isle of Mull grated cheese
Directions
Add a little oil to a medium to hot frying pan and cook the bacon rashers until crispy. Remove from the heat and place on kitchen paper, before crumbling it up into small pieces. Set aside.
- Melt the butter in a saucepan over a medium heat. Add the flour and whisk until thoroughly combined. Allow to cook out for a couple of minutes, while stirring. Gradually add the milk, while whisking constantly. Grate in fresh nutmeg, the mustard and season with pepper and a little salt, bearing in mind the ham hock and bacon will impart salt too. Let the sauce simmer until it thickens, then add half the crumbled bacon, the shredded ham hock and grated Isle of Mull Cheddar. Cook for a few more minutes, then remove from the heat and set aside. Leave the mixture to cook for a couple of hours in the fridge.
- Once the filling is chilled, take small spoonfuls of the mixture and form them into cylinders - wet hands help at this point.
- Crack the eggs into a shallow bowl and whisk to combine. Place the breadcrumbs in another shallow bowl. Designate one hand handling the dry ingredients, the other hand for wet. Dredge the croquettes in flour, dip them in beaten egg and coat them with breadcrumbs.
- Heat vegetable oil in a deep fat fryer or saucepan to 180c.
- Fry the croquettes in batches, turning them as needed using a slotted spoon until they are golden and crispy on all sides - about 3-4 minutes. Remove them and drain on kitchen paper.
- To serve, finely grate extra cheese over the top and sprinkle over the remaining crispy bacon. Serve with a Dijon dipping sauce.
