Croquetas de Jamón

Steps

1. 1
   Melt the butter in a saucepan over medium-low heat and soften the onion for 5 minutes, then add the ham for 1 minute.
2. 2
   Stir in 80 g of the flour and cook, stirring, for 3 minutes without browning, so the béchamel won't taste floury.
3. 3
   Add the warm milk a ladle at a time, whisking until smooth after each, then cook over low heat for 10–12 minutes, stirring constantly, until thick enough to pull away from the sides of the pan. Season with the nutmeg and a little salt — the ham is salty.
4. 4
   Spread the mixture in a dish, press cling film onto the surface and chill for at least 4 hours, or overnight, until firm.
5. 5
   With wet hands or two spoons, shape it into 24 small logs. Roll each in the remaining flour, then in the beaten egg, then in the breadcrumbs.
6. 6
   Heat the oil to 180°C in a deep pan and fry the croquetas in batches of 5–6 for 2–3 minutes, until deep golden.
7. 7
   Drain on kitchen paper and serve hot — the centre should be creamy, almost runny.