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Instructions:
Step 1: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk and chicken broth, whisking constantly to avoid lumps. Continue to cook, stirring until the sauce thickens and coats the back of a spoon. Add a pinch of nutmeg, salt, and black pepper to taste.
Step 2: Add the Ham
Stir in the finely chopped Spanish ham into the béchamel sauce. Mix well until the ham is evenly distributed. Continue to cook for another 2-3 minutes to let the flavors meld. Remove from heat and allow the mixture to cool slightly.
Step 3: Shape the Croquettes
Once the mixture is cool enough to handle, transfer it to a shallow dish and refrigerate for at least 1-2 hours to firm up. After chilling, scoop small portions of the mixture and shape them into small cylinders or round balls using your hands.
Step 4: Coat the Croquettes
Place the beaten eggs in one shallow dish and the breadcrumbs in another. Dip each croquette into the flour, followed by the beaten egg, and then coat them in the breadcrumbs. Make sure they are fully coated for a crispy finish.
Step 5: Fry the Croquettes
In a deep frying pan, heat enough olive oil to cover the croquettes over medium-high heat. Once the oil is hot (around 350°F/175°C), carefully drop in the croquettes in batches. Fry them for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the croquettes and place them on a paper towel-lined plate to drain any excess oil.
Step 6: Serve
Serve your Spanish ham croquettes hot, with a squeeze of lemon or your favorite dipping sauce on the side (aioli works wonderfully!). They’re perfect as a snack, appetizer, or part of a tapas spread.
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