Titi’s Ham Croquettes
Ingredients
- ½ stick salted butter
- 1 cup all-purpose flour
- 2 cups milk, scalded
- 3 cups finely chopped cooked ham
- salt to taste
- ½ tsp. freshly ground black pepper
- ½ tsp. freshly grated nutmeg
- 3 tsp. fresh lime juice, plus extra for sprinkling
- 1 tbsp. finely chopped fresh parsley
- 2 cups Iberia Bread Crumbs
- 1 large egg, lightly beaten
- Iberia vegetable oil for frying
Instructions
- 1. Melt the butter in a large skillet over low heat. When it begins to foam, blend in the flour, then gradually add in the milk until the mixture thickens into a smooth paste. Do not overcook or it will get lumpy. Add the ham, salt, pepper, nutmeg, lime juice, and parsley, and continue cooking over low heat for 2 minutes, stirring constantly with a wooden spoon. Remove from the heat.2. Spoon the mix into a pan or platter and let it cool thoroughly. (After it has reached room temperature, it can be refrigerated.)3. Sprinkle a light layer of Iberia Bread Crumbs on a work surface. Scoop up 1 tablespoon of the cooled ham mixture and shape it into a cylinder about 1 ½ inches long and ¾ inch in diameter. Dip it in the beaten egg and then in the crumbs, and repeat with the remaining mixture, renewing the crumbs when necessary.4. Preheat the oven to 250° F. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375° F, or until a drop of the mixtures sizzles when it touched the oil, and fry 5 to 6 croquettes at a time until golden on all sides, turning with a slotted spoon. Do not fry too many at once, or the oil temperature will fall and they will be soggy rather than crisp. Transfer them to a paper-towel-lined platter to drain, keep warm in the oven until you have finished frying the rest and serve sprinkled with fresh lime juice.