Ham croquettes

1. In a saucepan over low heat, melt 30 g of butter. Add 100 g of flour, stirring constantly to obtain a smooth consistency. Gradually stir 50 cl of milk. Salt, pepper and put 1 pinch of nutmeg. Stir until the bechamel thickens. Remove from heat.

2. Add 150 g of grated cheese, and 4 Serrano ham slices cut into thin strips. Refrigerate for 2 hours.

3. Mix 2 eggs and ½ cup of milk in a bowl. In a second bowl, pour breadcrumbs. Remove the mixture from the fridge and form small balls. Dip them successively in the two bowls. Place on a plate with aluminum foil.

4. 
Dip the croquettes in 1 liter of boiling frying oil (or sunflower) until they are golden brown.

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