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1
Preheat the fryer.
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2
In a large saute pan, melt the butter.
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3
When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft.
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4
Season with salt and pepper.
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5
Stir in the flour to make a roux.
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6
Cook for about 1 minute and remove from the heat.
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7
Whisk in the milk to form a smooth sauce.
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8
Return to medium heat and cook until the sauce is thick and creamy.
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9
Season with salt, pepper, nutmeg, parsley and sherry.
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10
Stir in the ham.
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11
Mix well and cook for 4 to 5 minutes on low heat.
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12
Pour the mixture into an 8 by 8 1/2-inch baking pan and cool in the refrigerator so that the mixture will be easy to handle.
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13
Refrigerate for 2 to 3 hours or until well chilled.
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14
In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl.
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15
Combine the bread crumbs and flour in a second bowl.
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16
Season the mixture with salt and pepper.
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17
Using your hands, shape the ham mixture into a log about 3/4-inch thick.
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18
Using a knife, cut the logs into 1 1/2-inch thick.
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19
Dip the logs in the egg wash, letting the excess drip off.
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20
Roll the logs in the seasoned bread crumbs.
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21
Place the logs on a baking sheet and cover with plastic wrap.
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22
Refrigerate the logs for 2 to 3 hours.
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23
Fry the croquettes in the hot oil, a few at a time, until golden brown, about 3 to 4 minutes.
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24
Remove the croquettes from the oil and drain on a paper-lined plate.
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25
Season the croquettes with salt and pepper.
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26
Serve the croquettes with fresh lemon juice and garnish with parsley
