© David Loftus
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Serves : Makes 3 dozen

These divinely old-fashioned croquettes are crisp on the outside and soft on the inside. The mixture needs to be chilled for at least 6 hours before being fried. Plus: More Appetizer Recipes and Tips

How to Make It

Step 1    

In a small saucepan, heat the milk until bubbles appear around the edge. In a heavy medium saucepan, melt the butter. Add 1/2 cup of the flour and cook over moderate heat, whisking constantly, until golden, about 2 minutes. Add the hot milk, 1/3 cup at a time, whisking vigorously, until smooth. Cook over low heat for 5 minutes, stirring often. Stir in the turkey and ham and remove from the heat. Season the mixture with white pepper; the ham will provide enough saltiness.

Step 2    

Spread the mixture in an 8-inch-square baking dish, and press a piece of plastic wrap directly on the surface. Refrigerate until chilled and semifirm, at least 6 hours or overnight.

Step 3    

Pour the remaining 1/2 cup of flour into a bowl. In another bowl, lightly beat the eggs. Pour the bread crumbs into a third bowl. Remove the plastic wrap from the mixture and cut into 36 squares. Using floured hands, dip 1 square into the flour and roll into a soft ball. Coat the ball with beaten egg and then bread crumbs. Set the croquette on a tray lined with wax paper. Repeat with the remaining squares. Refrigerate the croquettes for at least 1 hour to firm them up.

Step 4    

In a medium saucepan, heat 1 1/2 inches of olive oil to 350°. Fry the croquettes in batches without crowding until golden brown, about 3 minutes. Drain on paper towels. Reheat the oil between batches and remove any stray crumbs. Serve the croquettes warm.

Notes

One Serving Calories 240 kcal, Total Fat 20 gm, Saturated Fat 4 gm

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