Ham Croquettes with Bechamel

In a medium saucepan, melt the butter over medium heat. Add the minced onion and sauté until translucent, about 5 minutes. Stir in the diced Serrano ham and cook for another 2 minutes.

Add the flour to the pan and whisk constantly for 2-3 minutes to cook out the raw flour taste without browning it too much.

Gradually pour in the milk a little at a time, whisking vigorously to prevent lumps. Continue to cook and stir for 8-10 minutes until the sauce is very thick and starts to pull away from the sides of the pan.

Season the mixture with nutmeg, salt, and pepper. Note that the ham is salty, so taste before adding extra salt.

Pour the bechamel into a shallow bowl or tray. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight, until completely firm.

Once chilled, scoop small portions of the dough and roll them into cylinders or balls about 2 inches long.

Set up a breading station with beaten eggs in one bowl and breadcrumbs in another. Dip each croquette into the egg and then roll in the breadcrumbs until fully coated.

Heat olive oil in a deep skillet to 350°F (175°C). Fry the croquettes in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and serve warm.