Rerun: Croquetas de Jamon - Ham Croquettes

I prepared another batch of croquetas today. 

Here they are ready to be fried.

I'm reposting the recipe from April, 2010. 

Ingredients:

• 3 cups ham (ground or finely chopped in a food processor)
• 1 small onion (finely chopped in a food processor)
• 2 cloves garlic (pressed or chopped in a food processor)
• 4 tbsp butter
• 1 cup flour
• 2 cups milk, scalded
• salt and pepper to taste

For the breading:

• flour
• 2 large eggs, beaten
• very fine bread crumbs or cracker meal

vegetable oil for frying

In a large skillet melt the butter and whisk in the flour, gradually add the milk whisking until the mixture becomes a smooth paste. Add the remaining ingredients and continue cooking over low heat for a few minutes, stirring constantly with a wooden spoon. Remove from heat. Place the mixture into a bowl and let it cool throughly. Refrigerate. It's best to work with this mixture when it's completely cold. Okay, now to form the croquetas. First, you will need to sprinkle a light layer of all purpose flour onto a work surface. Line up to 2 shallow bowls. In the first one beat an egg (you can add a little water to it), and in the second, pour the fine bread crumbs. Scoop up 1 tablespoon of the ham mixture and roll it on the floured surface to form a cylinder about 2 inches long and 3/4 inches in diameter. Dip it in the beaten egg and then in the bread crumbs. Repeat this process over and over renewing the flour/egg/crumbs when necessary. At this point you can freeze those that you will not consume right away.

In a large heavy-bottomed skillet bring 1 to 2 inches or oil to medium high heat. Fry 5 or 6 croquettes at a time until golden on all sides, turning with a slotted spoon. Transfer them to a paper-towel lined platter. Keep in a warm oven until you have fried all that you desire.

Yields 30.