Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter or margarine

  2. 1/2 of small onion , chopped

  3. 1/4 cup all-purpose flour

  4. 5 fl.-oz. can

  5. 12 ozs. smoked or baked ham , ground (2 cups)

  6. 1 tablespoon fresh parsley

  7. 1 tablespoon dry sherry

  8. 1/2 teaspoon ground black pepper

  9. 1/4 teaspoon ground nutmeg

  10. 3 large eggs, mixed with

  11. 1 tablespoon water

  12. 1 1/2 cups fine plain bread crumbs

  13. 3 tablespoons all-purpose flour

  14. Vegetable oil for deep frying

  15. 1 fresh lime , cut into wedges

Instructions Jump to Ingredients ↑

  1. MELT butter in large skillet on medium heat. Add onion; cook until soft. Add flour and mix with wire whisk. Gradually add evaporated milk. Cook over medium heat, stirring occasionally, until mixture comes just to a boil and is thick and creamy. Add ham, parsley, sherry, black pepper and nutmeg; mix well. Cook for 4 to 5 minutes on low heat. Taste; season with additional salt if desired.

  2. POUR ham mixture into 8-inch-square baking pan. Cool in refrigerator for 30 to 45 minutes so that it will be easy to handle.

  3. BEAT eggs with water in a small mixing bowl until frothy. Combine bread crumbs and flour and place in a second bowl or plate. Scoop out a heaping teaspoon of ham mixture from chilled pan, or divide mixture in pan by cutting it into thirds crosswise and in eights lengthwise. Shape into logs 1½ inches long and ¾-inch wide. Dip croquettes into eggs and roll in crumb mixture until evenly coated. Place croquettes on large jelly roll pan or baking sheet; cover with plastic wrap. Refrigerate for 30 minutes.

  4. HEAT oil in a deep fryer to 350° F. Fry croquettes for 2 minutes or until golden brown. Drain on paper towels. Place on serving platter. Squeeze lime wedges over croquettes and serve with extra wedges. Serve hot.


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