|
Ingredients:
|
4 tbsp |
butter |
|
1/2 cup |
finely
diced onions |
|
1/4 cup plus 2
tablespoons |
flour |
|
1 1/2 cups |
milk |
|
Salt and black
pepper |
|
1/4 tsp |
nutmeg |
|
1 tbsp |
finely chopped
parsley |
|
1 tbsp |
dry sherry |
|
12 oz |
ground smoked
ham |
|
2 |
eggs, beaten
with 1 tablespoon water |
|
1 cup |
breadcrumbs |
|
vegetable oil
for frying |
Method:
Preheat the fryer.
In a large pan, melt the butter, add the onions and sauté
until translucent. Season with salt and pepper. Stir in flour to make
a roux. Gradually whisk in the milk to form a smooth sauce. Continue
cooking until the sauce thickens. Whisk in nutmeg, sherry, parsley,
salt and pepper. Add ground ham. Let simmer for five minutes on low
heat. Pour the mixture into a baking pan and refrigerate until well chilled.
In a mixing bowl,
beat the eggs with water until frothy. Combine the bread crumbs and
flour in a second bowl. Season with salt and pepper. Shape the ham
mixture into a log about 3/4-inch thick. Dip the logs in the egg wash
and roll the logs in the seasoned bread crumbs. Cover logs with
plastic wrap and refrigerate for two to three hours. Sauté the
croquetas in the hot oil, a few at a time, three to four minutes or
until golden brown. Remove from oil and drain on paper towels. Salt
and pepper to taste before serving.
|