Post #261970 by dogbytes on Sat, Oct 21, 2006 12:48 AM

The Mai Tai's description of Tahitian Cheese Tangs ~ Imported cheese with diced ham and mushrooms, breaded and deep fried.

I changed some of the measurements from a Martha Stewart croquette recipe for ease-of-use and added mushrooms. The original recipe calls for serrano ham (which i couldnt find) so i substituted Black Forrest ham. i used the only Manchgo cheese available to me, it was the un-aged, soft variety (one website says to substitute Substitutes: Monterey jack OR mozzarella OR cheddar.)

Selector Lopaka, Puamana and Poi Poloi recently returned from Hukilau '06, and proclaimed these to be Mai Kai worthy!

2 tablespoons unsalted butter

2 tablespoons olive oil

1/4 cup finely chopped onion

1/2 cup finely chopped mushrooms

Coarse salt and freshly ground pepper

1/2 cup all-purpose flour, plus more for shaping

1 cup whole milk

6 tablespoons finely chopped black forest ham

1/3 cup plus 1/4 cup grated manchego cheese (about 1 3/4 ounces)

2 large eggs

1 1/2 cups fresh breadcrumbs

Vegetable oil, for frying

1. Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onions and mushrooms; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.

2. Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into small disks. (to shape the Tangs, i used a small cookie dough scoop, and flatten the ball into a disk) Working with 1 disk at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper. (you can make these in advance, and keep covered and chilled)

3. Heat oil registers 375° on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.)