Creamy Ham and Cheese Croquettes

Finely chop Serrano Ham (to taste).

Quickly fry the finely chopped serrano ham in a hot pan with a little bit of olive oil.

In another hot pan add Butter (4.5 oz) and let it melt. When the butter is almost melted mix in the Ground Nutmeg (to taste). Add the All-Purpose Flour (1 cup) and mix well until flour and butter are thoroughly mixed.

At this point we can add in the Milk (4 cups) and start mixing with a whisk continuosly. The most important thing is that no lumps form.

Next, add in the Cheese (to taste) and Salt (to taste) and continue to whisk.

Once cheese is integrated into mixture add in the fried diced ham. Continue to whisk until desired thickness is achieved. At this point we flip the mixture on a large plate and cover with film wrap. Place in fridge until mixture is firm.

Right before you take the mixture out of the fridge, beat an Eggland's Best Classic Egg (1) in a small bowl.

Once mixture is cold and firm we can start making croquets. Spread some flour or oil on your hands to avoid the mixture sticking to your hands. Take small chunks of the mixture and shape it into ovals or shape of choice. Cover in Breadcrumbs (to taste), then egg, and once more in breadcrumbs.

Heat a generous amount of Frying Oil (as needed) in a pan. Once the oil is really hot we can start adding the croquets. Continue to fry the croquets until golden and crispy.

As the croquets become golden and heated through, transfer them to a plate with paper towels to drain the excess oil.

Serve immediately and enjoy!