Chanterelle mushroom croquettes
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.
strain the liquid from the mushrooms and reserve 50ml of the liquid for further use.
Chop the mushrooms to small picess.
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.
Add the ham and sauté for another minute.
Add the flour and fry it for about five minutes until it is well cooked.
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.
Add the chopped mushrooms to the flour, and cook until the mixture starts to thicken. Season with salt, black pepper, and nutmeg to taste.
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.
Set 3 bowls: bowl with flour. Bowl with the eggs whisked and a bowl with the bread crumbs.
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.
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.
Heat oil for deep frying in a pot to 185C/365F.
Deep fry the croquettes in batches of 3 - 5 units to keep the oil temperature. Fry for 3 - 5 minutes untill golden.
Remove the croquettes from the oil with a slotted spoon, and transfer to a plate lined with paper towels to absorb the excess fat.
Transfer the croquettes to a serving dish. Serve warm.