• 2 tablespoons butter
  • Salt and black pepper to taste
  • 2 tablespoons Parmesan cheese
  • 2 egg yolks
  • 1/2 cup cheddar cheese (grated, or Monterey Jack cheese)
  • 3/4 cup cooked ham (diced)
  • 2 eggs
  • 1 to 2 tablespoons water or milk
  • 1 cup panko breadcrumbs
  • 1 cup flour
  • 2 teaspoons parsley (minced, fresh or dried)


  1. Place the potatoes in a large pot and cover with cold water.
  2. Add a couple of teaspoons of salt.
  3. Bring the water to a boil, then cover and simmer potatoes until tender when pierced with a fork.
  4. Remove from the heat and drain in a colander.
  5. Once the potatoes are cool enough to handle, peel the potatoes and place them in a large bowl.
  6. Add the cream and butter to the potatoes and mash well.
  7. Place them through a potato ricer to remove lumps or mix them with a hand mixer or a standing mixer with the paddle attachment until smooth.
  8. Season with salt and pepper to taste.
  9. Stir in the Parmesan cheese, egg yolks, and the grated cheese.
  10. Place the potato mixture in the refrigerator and thoroughly chill.
  11. Place about 1/4 cup of the potato mixture in the palm of your hand. Flatten it slightly and place several pieces of the diced cooked ham inside. Fold the potatoes over the ham to enclose it completely, then shape the potatoes into an oblong croquette. Repeat with remaining potato mixture.
  12. Place 2 eggs in a shallow bowl, add 1 to 2 tablespoons water or milk and whisk with a fork.
  13. Place the breadcrumbs, flour, and parsley in another shallow bowl and season mixture with salt and pepper.
  14. Dip the croquettes into the egg mixture, letting any excess drip off, then dredge croquettes in the flour/breadcrumb mixture. Repeat with remaining croquettes.
  15. Heat 2 to 3 inches of oil in a heavy saute pan with tall sides or use a deep fryer to about 350 F.
  16. Carefully fry the croquettes in batches until they are dark golden brown on all sides.
  17. Remove croquettes from the oil with a slotted spoon and place on paper towels to drain.
  18. To keep the croquettes warm until ready to serve or to reheat them, place them on a baking sheet in a 300 F oven.


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