Chicken-Ham Croquettes

Directions

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