Chicken-Ham Croquettes

1. 1

   Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour.

2. 2

   Meanwhile, melt the butter in a medium saucepan over medium heat.

3. 3

   Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper.

4. 4

   Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme.

5. 5

   Add the flour and cook, whisking, 1 minute.

6. 6

   Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes.

7. 7

   Transfer to a bowl and refrigerate until cold, about 1 hour.

8. 8

   Transfer the chilled mixture to a food processor and pulse until almost smooth.

9. 9

   Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground.

10. 10

    Drain the ham and add to the food processor along with the parsley; pulse until combined.

11. 11

    Transfer to a bowl.

12. 12

    Brush a baking sheet with vegetable oil.

13. 13

    With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes.

14. 14

    Transfer to the baking sheet and refrigerate 30 minutes.

15. 15

    Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish.

16. 16

    Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet.

17. 17

    Cover and chill until ready to fry.

18. 18

    Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the croquettes until browned, about 4 minutes.

19. 19

    Drain on paper towels.

20. 20

    Serve warm or at room temperature with honey mustard.

21. 21

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.