Traditional Spanish croquettes usually made with jamón (ham), these are mild and creamy fried rolls bound with béchamel and coated in breadcrumbs for a satisfying crunch.
Make the béchamel: Melt butter in a pan, stir in flour and cook for a couple of minutes on low heat without letting it brown.
Gradually whisk in the milk until the mixture is smooth and thick. Cook for 8-10 minutes until you have a thick béchamel sauce.
Stir in the finely chopped ham and season with nutmeg, salt, and pepper. Cook for another 2 minutes.
Spread the mixture onto a flat tray. Cover with plastic wrap, pressing down on the surface to avoid a skin from forming. Chill for at least 2 hours.
Shape the chilled béchamel mixture into small cylinders.
Prepare three dishes for breading: one with flour, one with beaten eggs, and another with breadcrumbs.
Roll each croqueta first in flour, then dip in beaten egg, and finally coat with breadcrumbs.
Heat oil in a deep fryer or a deep skillet to 170°C (340°F). Fry the croquetas in batches until golden and crispy, about 2-3 minutes.
Drain on paper towels and serve hot.
