Croquetas de Jamón

Melt 6 tbsp unsalted butter in a medium saucepan over medium heat. Add 2/3 cup all-purpose flour all at once and stir constantly for 2 minutes to cook out the raw flour taste.

Gradually whisk in 2 cups warmed whole milk, adding a little at a time and whisking until smooth before each addition. Cook over medium heat, stirring constantly, for about 8 minutes until the bechamel is very thick and pulls away from the sides of the pan.

Stir in 4 oz finely diced serrano ham or prosciutto, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.

Spread the filling into a shallow dish or baking sheet lined with plastic wrap. Press plastic wrap directly onto the surface. Refrigerate for at least 2 hours (or overnight) until very firm.

Once chilled, portion the filling into pieces about the size of a golf ball and shape each into a cylinder or oval. Set up a breading station: 2 beaten large eggs in one bowl and 1 1/2 cup fine dry breadcrumbs in another.

Dip each croqueta in the beaten eggs, letting excess drip off, then roll firmly in the breadcrumbs to coat completely. Place on a tray. Refrigerate for 15 minutes to set the coating.

Heat 4 cups neutral oil (vegetable or sunflower) in a deep saucepan to 350°F (175°C). Fry the croquetas in batches of 4 to 5 without crowding, for 2 to 3 minutes per batch, turning, until deep golden brown on all sides.

Drain on paper towels. Serve immediately while the crust is crisp.