Croquetas de Jamón

Method

1. 1

   Melt the butter and soften the onion in it without coloring, then cook the flour in the fat for 2 minutes.

2. 2

   Whisk in the warm milk gradually and cook, stirring, until you have a very thick, glossy béchamel, about 8 minutes. Stir in the ham and season with nutmeg and a little salt.

   💡 The dough should be thick enough to pull away from the pan sides — sloppier means unshapeable.

3. 3

   Spread the mixture in a shallow dish, press plastic wrap onto the surface, and chill at least 4 hours until firm.

4. 4

   With oiled hands, shape the cold dough into small logs, then coat each in flour, beaten egg and breadcrumbs.

5. 5

   Fry in 180°C oil in small batches until deep golden, about 2 minutes per batch.

   💡 Small batches keep the oil hot enough to seal the crust before the center melts through.

6. 6

   Drain on paper towels, rest 2 minutes — the inside is lava — and serve warm.