Croquetas de Jamon

Description

Ham croquettes

• Makes 45 to 50 croquettes

Ingredients

• ¼ lb (1 stick) salted butter
• 7 tsp all-purpose flour
• 2 cups milk, scalded
• 2 cups finely chopped cooked ham
• 1 tsp salt
• 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 very fine bread crumbs
• 1 large egg, lightly beaten
• peanut or vegetable oil for frying

Procedures

1. In a saucepan, heat the butter until it foams, blend in the flour, then gradually whisk in the milk until the mixture thickens into a smooth paste taking care not to overcook the mixture and cause lumps to form.
2. 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.
3. Remove from the heat.
4. Spoon the mixture into a pan or platter and let it cool thoroughly (once cool, it can be refrigerated).
5. Sprinkle a light layer of bread crumbs on a work surface.
6. Scoop up 1 tablespoon of the cooled ham mixture and shape it into a cylinder about 1½ inches long and ¾ inch in diameter.
7. Dip the cylinder in the beaten egg and then in the crumbs, and repeat with the remaining mixture, adding more crumbs as necessary.
8. (up to this point, the recipe can be prepared one day in advance and refrigerated overnight).
9. Preheat the oven to 250°F.
10. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 5 inches of oil to 375°F, or until a drop of the mixture sizzles when it touches the oil.
11. Fry 5 to 6 croquettes at a time until golden on all sides, turning with a slotted spoon.
12. Be careful not to fry too many at once or the oil temperature will fall and they will be more soggy than crisp.
13. Once cooked, drain on a paper-towel-lined platter.
14. Keep warm in the oven until you have finished frying the rest, and serve sprinkled with fresh lime juice.