Wine and Ham Croquettes

Ingredients

• 9 tablespoons flour 
• 0.3 cup butter ()
• 0.8 cup wine dry white
• 2 large eggs lightly beaten
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon nutmeg generous ()
• 6 tablespoons chicken broth 
• 5 tablespoons olive oil 
• 30 servings olive oil for frying
• 2 cups panko bread crumbs (Japanese breadcrumbs)
• 0.5 cup serrano ham finely chopped
• 6 tablespoons milk whole

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. Melt butter with 5 tablespoons oil in heavy large saucepan over medium heat.
2. Add flour; stir 3 minutes. Gradually stir in wine, broth, milk, and nutmeg. Stir until mixture thickens, about 45 seconds.
3. Add ham and parsley; cook until mixture is thick, stirring frequently, about 5 minutes. Season with salt and pepper. Cool completely, stirring occasionally.
4. Spread ham mixture on plate. Refrigerate at least 2 hours and up to 4 hours.
5. Place beaten eggs and panko in separate medium bowls. Shape ham mixture into 1-inch balls. Dip balls in egg, then coat with panko.
6. Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat.
7. Add half of croquettes and fry until golden brown, turning occasionally, about 2 minutes.
8. Transfer to paper towels to drain. Repeat with remaining croquettes.
9. Transfer to platter.
10. * Available at Asian markets and in the Asian foods section of some supermarkets.