Croquetas de jamon

Method

Make a béchamel sauce by melting the butter, stirring in the flour to form a roux, then gradually whisking in the warm milk until smooth and thick; cook for 5 minutes, stirring constantly. Fold in the diced serrano ham and season with salt, white pepper and nutmeg, then spread the mixture on a lined tray and refrigerate for at least 4 hours until firm. Using two spoons, shape the chilled mixture into croquette shapes approximately 7cm long. Beat the eggs in one bowl and place the breadcrumbs in another; coat each croquette in egg, then roll in breadcrumbs, ensuring complete coverage. Heat the oil to 180°C and fry the croquetas in batches for 2-3 minutes until deep golden brown and crispy, then drain on kitchen paper. Serve hot with alioli or tomato sauce on the side.