ADVERTISEMENT
Make the filling:
In a saucepan, melt the butter. Stir in the flour and cook for 1 minute. Gradually add milk while whisking to create a thick béchamel sauce. Season with salt, pepper, and nutmeg.
Add ham and cheese:
Stir in chopped ham and cheese. Mix well until cheese is melted and mixture thickens. Transfer to a tray, spread evenly, and let cool. Chill in the fridge for 1–2 hours until firm.
Shape and bread:
Take portions of the chilled mixture and shape into small logs or balls. Coat each in flour, dip in beaten egg, and roll in breadcrumbs.
Fry:
Heat oil to 175°C (350°F). Fry croquettes in batches until golden brown. Drain on paper towels.
Serving and Storage Tips:
ADVERTISEMENT
