Ingredients
- 3 tablespoons unsalted butter
- 1/2 small onion finely chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- Black pepper to taste
- 3/4 cup all-purpose flour
- 1 cup milk
- 1 teaspoon fresh parsley finely chopped
- 8 ounces ham finely diced
- 3 eggs beaten
- 1 sleeve saltine crackers processed into fine crumbs
- Oil for frying, enough to fill a pan about 1 1/2 inches deep
Instructions
- Heat the butter in a large skillet over medium heat. Add the chopped onion and minced garlic with salt and pepper, then sauté until they are soft and fragrant, about 3 minutes.
- Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until a thick paste forms. Add the fresh parsley and diced ham and mix until well combined.
- Remove from heat and transfer to a baking pan, smoothing the mixture out evenly. Let the mixture cool for 10 minutes. Cover the pan with plastic wrap and place it in the fridge for at least 4 hours, preferably overnight.
- Once the filling has been chilled, shape it into small balls or logs (roughly 1 tablespoon in size).
- Prepare a breading station by placing the beaten eggs in one bowl and the finely crushed saltine crackers in a shallow dish. Dip each croquette first in the cracker crumbs, then in the egg wash, and finally back into the cracker crumbs for a double coating.
- Heat oil in a deep frying pan to 350°F. Fry the croquettes in small batches until they are golden brown, about 3 to 4 minutes per batch. Remove them with a slotted spoon and drain on paper towels before serving warm.
