Ham and almonds combined with a light choux pastry make very tasty fritters.
Ham and Fried Rice makes a simple, yet very tasty, light snack.
Serve them as an accompaniment to cold meats or on their own, with a rich tomato sauce.
5 fl. oz. water
2 oz. butter
½ teaspoon salt
½ teaspoon black pepper
2 ½ oz. flour, sifted
2 oz. slivered almonds
4 oz. cooked ham, chopped sufficient vegetable oil for deep-frying
In a medium-sized saucepan, bring the water to the boil over moderate heat. Add the butter, salt and pepper. When the butter has melted, remove the pan from the heat and beat in the flour with a wooden spoon. Continue beating until the mixture pulls away from the sides of the pan.
One by one, beat the eggs into the mixture, beating the first one into the dough until it is well blended before adding the second egg. When the eggs have been absorbed, the mixture should be thick and glossy.
Fold the almonds and ham into the dough and set it aside to cool.
In a large deep-frying pan, heat the oil over moderate heat until it reaches 360 CF on a deep-frying thermometer, or until a small cube of stale bread dropped into the oil browns in 50 seconds.
Using a teaspoon, carefully drop heaped spoonfuls of the ham mixture into the oil. Fry the fritters for 3 to 4 minutes or until they are golden brown. With a slotted spoon, remove the fritters from the pan and drain them on kitchen paper towels. Keep them warm while the remaining fritters are fried in the same way.
Serve piping hot.