Turkey and Ham Croquettes

• 2 cups milk
• 3 tablespoons unsalted butter
• 1/2 cup all-purpose flour, plus 1/2 cup for dredging
• 1 cup finely chopped cooked turkey (4 ounces)
• 3 ounces Serrano ham, trimmed and finely chopped (1/2 cup)
• Freshly ground white pepper
• 2 large eggs
• 1 cup dry bread crumbs
• Pure olive oil, for frying

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

milk, unsalted butter, allpurpose flour, turkey, serrano ham, freshly ground white pepper, eggs, bread crumbs, olive oil

Taken from www.foodandwine.com/recipes/turkey-and-ham-croquettes (may not work)