Ham Croquettes

1 pound potatoes, peeled
1 3/4 teaspoons salt
1 tablespoon vegetable oil, plus more for deep-frying
1 cup chopped yellow onions
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon minced jalapeno
3/4 teaspoon freshly ground black pepper
1 pound seasoning ham, cut into 1/4-inch dice
1 1/2 cups all-purpose flour
4 large eggs
2 tablespoons plus 1/2 teaspoon Creole Seasoning
1 cup fine dried bread crumbs
Vegetable oil for deep-frying

Combine the potatoes, enough cold water to cover by 1 inch, and 1 teaspoon
of the salt in a medium saucepan, and bring to a boil over high heat.
Reduce the heat to medium-low. Cook, uncovered, until the potatoes are
fork-tender, about 15 minutes. Drain and transfer to a large bowl.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Add the
onions, parsley, garlic, jalapeno, the remaining 3/4 teaspoon salt, and
the pepper. Cook, stirring often, until the onions soften, about 2
minutes. Add the ham and cook until heated through, about 2 minutes.

Add the ham mixture to the potatoes. Mash until blended but slightly
lumpy. Set aside to cool for 15 minutes.

Add 1/2 cup of the flour and 1 egg to the potatoes and stir well with a
wooden spoon to blend. Divide the mixture into 3 equal portions. Lightly
dust a work surface with flour. Shape each portion into a 14-inch-long
cylinder, about 1 1/2 inches in diameter, by rolling under your palms,
coating it with flour to prevent sticking as you shape it. Cut each
cylinder into 16 equal pieces. Place 1/2 cup of the flour in a small dish.
Roll each piece in the flour into a ball about 1 1/2 inches in diameter.
Put the balls on a baking sheet.

Put the remaining 1/2 cup flour in a shallow dish and season with 11/2
teaspoons of the Creole Seasoning. Beat the remaining 3 eggs with 2
teaspoons of the Creole Seasoning and 3 tablespoons water in a shallow
bowl. Toss the bread crumbs with the remaining 1 tablespoon Creole
Seasoning in a shallow dish. Dredge each croquette in the seasoned flour,
then in the egg wash, then in the seasoned bread crumbs, and return to the
baking sheet.

Pour enough oil to come halfway up the sides of a large heavy pot or
electric deep fryer and heat to 360 F. In batches, without crowding, fry
the croquettes, turning to cook evenly, until golden brown, 3 to 4
minutes.

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