Directions

• STEP ONE
  In a saucepan, melt butter at medium-low heat. Add
  onion and cook for 1 minute.

• STEP TWO
  Slowly whisk in milk, 1/3 cup of flour, nutmeg, salt and
  pepper. Continue to whisk until it becomes a thick
  sauce (a roux).

• STEP THREE
  Add in the cooking wine and ground ham to the
  sauce. Mix together slowly until all is combined.
  Reduce heat to low and let simmer for 5 minutes.

• STEP FOUR
  Transfer the filling to a bowl. Let it rest at room
  temperature then refrigerate for 2 hours. The mixture
  has to harden in order to form into logs and coat
  evenly. If this step is skipped, it will be very hard to
  form logs, coat with breading, and fry. This is an
  important step. Don’t skip it.

• STEP FIVE
  After 2 hours, remove the filling from the refrigerator.
  Form logs from the mixture that are approximately
  3” long and 1” wide. Repeat until you have all the
  croquettes done. Set aside.

• STEP SIX
  In a bowl, whisk eggs and set aside. In another bowl,
  mix the remaining flour and bread crumbs.

• STEP SEVEN
  Dip each croquette in the egg wash and then coat in
  bread crumbs. Let the croquettes rest at room
  temperature for 5 minutes before frying.

• STEP EIGHT
  In a large pot or pan, heat enough vegetable oil to
  cover the croquettes completely. Fry each croquette
  until golden brown, approximately 3-4 minutes.

• STEP NINE
  Remove croquette from oil and drain on paper towel
  lined plates. Serve with saltines and lime wedges.
  Enjoy!