Croquetas De Jamón

Line a baking sheet with parchment paper.

Place the ham in a food processor and pulse to mince. Add the coconut milk, eggs, dried parsley, onion powder, nutmeg, and 1 teaspoon of the coconut flour. Blend until a moist dough forms.

Heat the coconut oil in a 5-quart Dutch oven or cast-iron skillet over high heat. The oil should be approximately 2 inches in depth; add more if necessary.

While the oil heats, prepare the croquetas: Pour the remaining 2/3 cup of coconut flour on a plate. Use wet fingers to scoop about 2 tablespoons of the ham paste out of the food processor and shape it into a ball about the size of a lime, then gently flatten it into an oval. Dredge it in the coconut flour, gently toss it between your hands to shake off the extra flour, and place it on the prepared baking sheet. Repeat with the rest of the ham paste. You should end up with about twenty croquetas.

Insert the end of a wooden spoon handle in the oil; if it sizzles, the oil is ready. Place five or six croquetas in the oil at a time; the oil should cover about the bottom half of the croquetas. Fry for 3 minutes, then carefully turn over using tongs or a slotted spoon and fry for another 3 to 4 minutes, until the croquetas are deep golden brown all over. Remove the croquetas from the oil with a slotted spoon and place on a cooling rack. Repeat with the remaining croquetas.

Let cool to room temperature before serving. They’re definitely best served right away.

Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the oven or toaster oven at 400°F for 5 to 8 minutes.