Croquetas de Jamón

Method

Melt butter in a saucepan and whisk in the flour to create a roux, cooking gently for 2-3 minutes whilst stirring constantly. Gradually add the milk, whisking continuously to avoid lumps, and continue cooking until the sauce thickens, approximately 8-10 minutes. Stir in the diced jamón serrano and season with salt, white pepper and nutmeg, then remove from heat and allow to cool completely. Once cooled, shape the mixture into cylinders approximately 7cm long and 2cm in diameter, then coat each croqueta in flour, dip in beaten egg, and roll in breadcrumbs, pressing gently so they adhere. Heat oil to 175°C and fry the croquetas in batches for 2-3 minutes until golden brown on all sides, then drain on kitchen paper and serve immediately with alioli or a light tomato sauce.