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1
In a small saucepan, heat the milk until bubbles appear around the edge.
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2
In a heavy medium saucepan, melt the butter.
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3
Add 1/2 cup of the flour and cook over moderate heat, whisking constantly, until golden, about 2 minutes.
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4
Add the hot milk, 1/3 cup at a time, whisking vigorously, until smooth.
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5
Cook over low heat for 5 minutes, stirring often.
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6
Stir in the turkey and ham and remove from the heat.
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7
Season the mixture with white pepper; the ham will provide enough saltiness.
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8
Spread the mixture in an 8-inch-square baking dish, and press a piece of plastic wrap directly on the surface.
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9
Refrigerate until chilled and semifirm, at least 6 hours or overnight.
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10
Pour the remaining 1/2 cup of flour into a bowl.
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11
In another bowl, lightly beat the eggs.
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12
Pour the bread crumbs into a third bowl.
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13
Remove the plastic wrap from the mixture and cut into 36 squares.
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14
Using floured hands, dip 1 square into the flour and roll into a soft ball.
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15
Coat the ball with beaten egg and then bread crumbs.
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16
Set the croquette on a tray lined with wax paper.
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17
Repeat with the remaining squares.
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18
Refrigerate the croquettes for at least 1 hour to firm them up.
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19
In a medium saucepan, heat 1 1/2 inches of olive oil to 350.
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20
Fry the croquettes in batches without crowding until golden brown, about 3 minutes.
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21
Drain on paper towels.
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22
Reheat the oil between batches and remove any stray crumbs.
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23
Serve the croquettes warm.
