Ham Croquettes With Peach Dipping Sauce

1 tablespoon butter
1/2 cup chopped onion
3 medium green onions, sliced
1 tablespoon minced garlic
1/2 teaspoon garlic powder
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
Peach Dipping Sauce
1 cup peach preserves
1 teaspoon lemon juice
1 /4 cup orange juice
1 jalapeno, cut open

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 1 1/2-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 Dipping Sauce

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