How to make chanterelle and ham croquettes

How to make chanterelle and ham croquettes


Smokey chanterelle croquettes

Whenever I prepare a starter dish or a finger food dish, I think about croquettes. 

Experience with different tastes

Croquette is a mixture of flavors and texture; The crispy outer shell and the creamy tasteful filling.

Croquettes are very easy to make, and they are very versatile when it comes to playing with tastes.  

In this dish, I have combined the earthy, delicate taste of the chanterelle mushroom with the smokey flavor of the ham. The combination is delightful.  

Once you get the idea of making the croquettes, you can start playing with the taste of the filling. 

Try to use different mushrooms, different smoked meats, seasoning herbs, and spices. 

Chanterelle mushroom croquettes

Chanterelle mushroom croquettes

Course Tags Appetizer, First Dish, Starters
Cuisine Tags French
Keyword Tags chanterelle croquettes, chanterelle mushroom, croquettes, mushrooms
Prep Time 20 minutes
Cook Time 20 minutes
Time in fridge 3 hours
Total Time 3 hours 40 minutes
Servings 6
Calories 253 kcal
Author Hanan Evyasaf


  • 20 grams Dried chantrelle mushrooms
  • 25 grams Butter
  • 2 tbs Olive oil
  • 50 grams Ham, chopped to small dices.
  • 1 White part of leek, choped.
  • ½ cup White flour + some flour for the coating of the croquettes.
  • 350 ml Milk
  • 3 eggs
  • 100 grams White bread crumbs for coating
  • Grounded Nutmeg, add to taste
  • Oil for deep frying
  • Salt and pepper, add to taste


  1. In a bow containing 400 ml of boiling water soak the chanterelle mushrooms. If the mushrooms float you can place a plate over them to keep them submerged.

  2. strain the liquid from the mushrooms and reserve 50ml of the liquid for further use.

  3. Chop the mushrooms to small picess.

  4. In a pan, heat the olive oil and butter. Add the leeks and sauté over medium-low heat for about two minutes until the leeks soften slightly.

  5. Add the ham and sauté for another minute.

  6. Add the flour and fry it for about five minutes until it is well cooked.

  7. Heat the milk and the 50 ml of the mushroom, we kept aside, in a small pot.

    When the mixture is boiling, add it in small amounts to the flour and mix until the liquid is absorbed. Repeat the process until all the liquid is absorbed into the flour.

  8. Add the chopped mushrooms to the flour, and cook until the mixture starts to thicken. Season with salt, black pepper, and nutmeg to taste.

  9. Transfer the croquettes mixture into a baking pan and cover its surface with cling film. Place the baking tray in the fridge for a least 2 hours or overnight.

  10. Set 3 bowls: bowl with flour. Bowl with the eggs whisked and a bowl with the bread crumbs.

  11. Take a bit of the mixture and shape it into 3 - 4 cm croquettes with your hands. Repeat until all the mixture is shaped like croquettes.

  12. Coat the croquettes with flour. shake excess flour off. Transfer the croquettes into the egg mix and strain the excess egg. Transfer into the bread crumbs. Coat well with the crumbs and place it in a baking tray lined with parchment paper.

    When all the croquettes are coated and placed in the baking tray, transfer the tray into the fridge for another 30 minutes, allowing the croquettes coating to set.

  13. Heat oil for deep frying in a pot to 185C/365F.

  14. Deep fry the croquettes in batches of 3 - 5 units to keep the oil temperature. Fry for 3 - 5 minutes untill golden.

  15. Remove the croquettes from the oil with a slotted spoon, and transfer to a plate lined with paper towels to absorb the excess fat.

  16. Transfer the croquettes to a serving dish. Serve warm.

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