Croquetes de pernil

Method

Make a béchamel by melting butter in a saucepan, whisking in flour to form a roux, then gradually adding milk whilst stirring constantly until thick and smooth. Fold in the finely diced jamón and season with salt, white pepper and nutmeg. Spread the mixture onto a parchment-lined tray and refrigerate for at least 2 hours until completely firm. Shape the chilled mixture into cylinders about 7 centimetres long and 3 centimetres wide. Dip each croqueta into beaten egg, then coat thoroughly in panko breadcrumbs, pressing gently so they adhere. Heat oil to 170 degrees Celsius and fry the croquetas in batches for 2-3 minutes until golden brown and crispy. Drain on kitchen paper and serve immediately whilst hot, traditionally with alioli or tomato sauce.