Photo credit: Photographs by Eugenia Uhl from Kevin Belton's New Orleans Celebrations, reprinted by permission of Gibbs Smith.

HAM CROQUETTES WITH PEACH-PEPPER DIPPING SAUCE

1 tablespoon butter
1⁄2 cup chopped onion
3 medium green onions, sliced
1 tablespoon minced garlic
1 ⁄ 2 teaspoon garlic powder

Serves 6 to 8

1 pound ham, finely chopped
1 1⁄2 cups grated cheddar cheese
3 cups seasoned breadcrumbs, divided
4 eggs, divided
1 tablespoon Creole seasoning
1 teaspoon salt, plus extra
2 cups vegetable oil, for frying
1 ⁄ 8 cup water

Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.

Place contents of skillet in a large bowl. Stir in garlic powder, ham, cheese, and 11⁄2 cups breadcrumbs. Beat 3 eggs and stir into ham mixture. Sprinkle with Creole seasoning and salt. Using your hands, make 11⁄2-inch balls out of the ham mixture.

Heat oil in a large skillet over medium heat. Spread remaining breadcrumbs onto a plate. In a large bowl, beat remaining egg; stir in water. Dip balls into egg mixture and then roll in breadcrumbs. Place balls in hot oil, being careful not to crowd. Fry until golden brown. Drain on paper towels. Sprinkle with salt.

PEACH-PEPPER DIPPING SAUCE

Makes 1 cup 1 cup peach preserves 1 teaspoon lemon juice

1 ⁄4 cup orange juice
1 jalapeño, cut open

Place all ingredients in small saucepan, stir to combine, and cook on low-medium heat for 10 minutes. Remove pepper and serve.