Croquetas de Jamón

Instructions

1. 1

   In a heavy saucepan, melt butter over medium heat and whisk in flour to create a roux. Cook for 2 minutes without browning.

2. 2

   Gradually add warm milk, whisking constantly to prevent lumps. Cook until the mixture thickens to a very thick béchamel consistency, about 8-10 minutes.

3. 3

   Remove from heat and stir in diced ham, nutmeg, salt, and white pepper. Mix well to combine.

4. 4

   Transfer mixture to a shallow dish, cover with plastic wrap touching the surface, and refrigerate for at least 3 hours or overnight.

5. 5

   Using wet hands, shape the chilled mixture into small oval croquettes, about 2 inches long.

6. 6

   Set up breading station with beaten eggs and panko breadcrumbs in separate shallow dishes.

7. 7

   Dip each croquette in beaten egg, then roll in breadcrumbs, ensuring complete coverage.

8. 8

   Heat oil to 350°F (175°C) in a deep fryer or heavy pot.

9. 9

   Fry croquettes in small batches for 2-3 minutes until golden brown and crispy.

10. 10

    Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and creamy inside.