Ham Croquetas

Melt butter in a small saucepan over medium heat. Whisk in flour to form a smooth roux and cook for 1–2 minutes, stirring constantly, until fragrant but not browned.

Gradually add warm milk while whisking continuously to avoid lumps. Continue cooking and stirring until the mixture thickens into a béchamel, about 5–7 minutes. It should coat the back of a spoon.

Remove from heat and stir in the diced ham, grated cheese, salt, white pepper, and nutmeg until fully combined and cheese is melted.

Spread the filling onto a parchment-lined plate in a thin, even layer. Refrigerate for at least 2 hours or until very firm and cool enough to handle.

Once firm, scoop filling using a piping bag with a large round tip or two spoons, forming 12 equal cylinders (about 2 inches long) onto parchment paper.

In one shallow bowl, beat the eggs. Place breadcrumbs in another bowl. Working with one croqueta at a time, dip in egg, then roll in breadcrumbs to coat completely. Place on a clean piece of parchment.

Heat oil in a heavy pot or deep skillet to 350°F (175°C). Use a candy thermometer to monitor temperature carefully.

Working in batches of 3–4 croquetas, carefully place them into the hot oil. Fry for 2–3 minutes, turning once, until golden brown and crispy on all sides. Do not overcrowd the pan.

Using a slotted spoon or spider strainer, transfer fried croquetas to a paper towel-lined plate to drain excess oil. Season lightly with additional salt if desired while still warm.

Arrange croquetas on a serving platter and serve warm. Pair with aioli, ketchup, spicy mayo, or your favorite dipping sauce.