Croquetas de Jamón

Ingredients

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 2 cups whole milk, warmed
• 8 oz serrano ham or jamón ibérico, finely diced
• 1/4 teaspoon nutmeg
• Salt and white pepper to taste
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for deep frying

Instructions

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. 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. Remove from heat and stir in diced ham, nutmeg, salt, and white pepper. Mix well to combine.
4. Transfer mixture to a shallow dish, cover with plastic wrap touching the surface, and refrigerate for at least 3 hours or overnight.
5. Using wet hands, shape the chilled mixture into small oval croquettes, about 2 inches long.
6. Set up breading station with beaten eggs and panko breadcrumbs in separate shallow dishes.
7. Dip each croquette in beaten egg, then roll in breadcrumbs, ensuring complete coverage.
8. Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
9. Fry croquettes in small batches for 2-3 minutes until golden brown and crispy.
10. Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and creamy inside.