Ham Croquettes

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

My teacher said I was being disrespectful. She'd asked us what our
favorite animal was, and I'd said, "Fried chicken". She said I wasn't
funny, but she couldn't have been right. Everyone else in the class laughed.

My parents told me to always be honest, and I am. Fried chicken is my
favorite animal. I told my dad what happened, and he said my teacher was
probably a member of PETA. He said they love animals very much. I do
too. Especially chicken, pork and beef. Anyway, my teacher sent me to
the principal's office. I told him what happened and he laughed too.
Then he told me not to do it again.

The next day in class my teacher asked me what my favorite live animal
was. I told her it was chickens. She asked me why, just like she'd asked
the other children. So I told her it was because you could make them
into fried chicken. She sent me back to the principal's office again. He
laughed, and told me not to do it again.

I don't understand. My parents taught me to be honest, but my teacher
doesn't like it when I am. Today, my teacher asked us to tell her what
famous person we admire most. I told her "Colonel Sanders." She sent me
to the principal's office again.

This school stuff is really confusing.

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                            TODAY'S RECIPE
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In Spain these little bites would be made with their beloved "jamón
serrano" which, unfortunately, is difficult to obtain elsewhere.
Prosciutto makes an excellent substitute.

Ham Croquettes (Croquetas de Jamón)

2 Tbs (30 ml) olive oil, plus additional for deep-frying
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
1 1/2 cups (375 ml) milk
3 oz (84 g) jamón serrano or prosciutto, finely chopped
2 eggs
About 2 Tbs (30 ml) bread crumbs

Heat the oil and butter in a saucepan over moderate heat. Stir in the
flour and cook for about 2 minutes, stirring frequently. Add the milk
and bring to a boil, stirring frequently. Add the ham and cook for about
5 minutes, stirring frequently. Pour the mixture into a greased 8x8-inch
(20x20 cm), cover and refrigerate for at least 2 hours or overnight.
Break the eggs into a bowl and beat until blended, and spread the bread
crumbs out on a plate. Using two spoons, form the ham mixture into balls
about the size of walnuts, dip them in the egg mixture, and roll them in
the bread crumbs to coat completely. Transfer to a plate and refrigerate
for 30 minutes before frying. Heat about 2 inches (5 cm) of olive oil in
a large, heavy skillet over high heat until it is very hot and almost
smoking. Fry 5 or 6 croquettes at a time, pressing them down gently with
the back of a slotted spoon and turning them until they are golden brown
on all sides. Drain on paper towels and keep warm on a low oven while
you fry the remaining croquettes.
Serves 6 to 8 as an appetizer.
Received on Mon Nov 9 22:21:36 2009