Croquetas de jamon (ham croquettes)

Yield: 45 Servings

Ingredients:

1/4 lb (1 stick) salted butter
7 ts All-purpose flour
2 c Milk scalded
2 c Finely chopped cooked ham
1 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Freshly grated nutmeg
3 ts Fresh lime juice plus -extra for sprinkling
1 tb Finely chopped fresh parsley
2 c Very fine bread crumbs
1 lg Egg lightly beaten Peanut or vegetable oil for -frying
1 ea In a large skillet over low

Instructions:

-heat melt the butter. -When it begins to foam blend in the flour then gradually whisk 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 mixture 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 bread crumbs on a work surface. Scoop up 1 tablespoon of the cooled ham mixture and shape it into a cylinder about 1 1/2 inches long and 3/4 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. (The recipe can be prepared to this point one day ahead of time and refrigerated overnight.) 4. Preheat the oven to 250 degrees. In a large heavy-bottomed skillet or deep fryer over medium-high heat heat 2 to 5 inches of oil to 375 degrees or until a drop of the mixture sizzles when it touches 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. Makes 45 To 50 Croquettes Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan 1992) CROQUETAS DE JAMON Ham Croquettes