-
1
Melt the butter in a small saucepan over medium heat.
-
2
Add the onion; cook until soft, about 5 minutes.
-
3
Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes.
-
4
Gradually whisk in the milk to make a smooth paste.
-
5
Stir until the batter forms a ball, about 3 more minutes.
-
6
Remove from the heat; stir in the ham, cheese and thyme.
-
7
Spread the mixture evenly into a greased 8-inch square baking pan.
-
8
Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
-
9
Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan.
-
10
Add the peas; cook until thawed, 30 seconds.
-
11
Drain, then transfer the peas and garlic to a blender.
-
12
Add the broth and lemon zest; puree until smooth.
-
13
Season with salt and pepper and set aside.
-
14
Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat.
-
15
Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes.
-
16
Cut the chilled dough into 20 4-inch-long croquettes.
-
17
Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
-
18
Fry the croquettes in the oil in batches until golden brown.
-
19
Drain on a paper-towel-lined plate.
-
20
Season with salt and serve with the pea sauce.
-
21
Photograph by Kate Sears
