Ham Crouquettes
Instructions:
- 4 Tablespoon Butter
- 1/2 Cup Finely−minced onions
- 1/4 Cup Flour; plus
- 2 Tablespoon Flour
- 1−1/2 Cup Milk
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1/4 Teaspoon Nutmeg
- 1 Tablespoon Finely−chopped parsley
- 1 Tablespoon Dry sherry
- 12 Ounce Ground smoked ham
- 2 Eggs; mixed with
- 1 Tablespoon Water
- 1 Cup Bread crumbs
- Vegetable oil; for frying
- Preheat the fryer. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux.
- Cook for about 1 minute and remove from the heat. Whisk in the milk to form a smooth sauce.
- Return to medium heat and cook until the sauce is thick and creamy. Season with salt, pepper, nutmeg, parsley and sherry. Stir in the ham.
- Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into an 8− by 8 1/2−inch baking pan and cool in the refrigerator so that the mixture will be easy to handle.
- Refrigerate for 2 to 3 hours or until well chilled. In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl.
- Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper.
- Using your hands, shape the ham mixture into a log about 3/4−inch thick.
- Using a knife, cut the log into 1 1/2−inch long pieces. Dip the logs in the egg wash, letting the excess drip off.
- Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours.
- Fry the croquettes in the hot oil, a few at a time, until golden−brown, about 3 to 4 minutes.
- Remove the croquettes from the oil and drain on a paper−lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley
- This recipe yields about 2 dozen croquettes.