Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 1/2 cup 31g / 1.1oz Finely-minced onions

  3. 1/4 cup 15g / 1/2oz Flour - plus

  4. 2 tablespoons 30ml Flour

  5. 1 1/2 cups 355ml Milk Salt - to taste Freshly-ground black pepper - to taste

  6. 1/4 teaspoon 1 1/3ml Nutmeg

  7. 1 tablespoon 15ml Finely-chopped parsley

  8. 1 tablespoon 15ml Dry sherry

  9. 12 oz 340g Ground smoked ham

  10. 2 Eggs - mixed with

  11. 1 tablespoon 15ml Water

  12. 1 cup 146g / 5.1oz Bread crumbs Vegetable oil - for frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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