Ingredients
2 cups finely chopped fully cooked ham1 tablespoon finely chopped onion1 teaspoon minced fresh parsley1/4 cup butter, cubed1/4 cup all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1 cup 2% milk1 large egg2 tablespoons water3/4 cup dry bread crumbsOil for deep-fat fryingSAUCE:1-1/2 teaspoons butter1-1/2 teaspoons all-purpose flour1/4 teaspoon saltDash pepper1/2 cup 2% milk4-1/2 teaspoons yellow mustard
Preparation
In a small bowl, combine the ham, onion and parsley; set aside.
In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into ham mixture.
Spread into an 8-in. square baking dish; cover and refrigerate for at least 2 hours.
In a shallow bowl, combine egg and water. Place bread crumbs in a separate shallow bowl. Shape ham mixture into 12 balls (mixture will be soft); roll each ball in egg mixture, then in bread crumbs. Cover and refrigerate 2 hours longer.
In an electric skillet or deep fryer, heat oil to 375°. Fry croquettes, a few at a time, for 2-3 minutes or until golden brown, turning once. Drain on paper towels.
Meanwhile, for the sauce, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard. Serve with croquettes.
