Ham Croquettes

The base of this recipe is a thick béchamel sauce.

In a small saucepan, warm 3 cups of milk over low heat. Remove from the heat and cover to keep warm.

In a large heavy saucepan, melt the butter over low heat, until it begins to bubble. Raise the heat to medium-low, whisk in the flour, salt, nutmeg, and pepper. Whisk constantly until very pale blond.

While continuing to whisk, raise the heat to medium and begin to add the warm milk, 1 cup at a time. Incorporating each addition completely before adding the next. Continue stirring, making sure to break up any lumps. Once the béchamel has thickened, add the minced ham and combine well. Reduce heat to low and continue to cook for 4 to 5 minutes. Line a baking sheet with parchment paper and spread béchamel mixture over it. Cover with plastic wrap, pressing it directly onto the surface (to prevent a skin from forming). Allow the mixture to come to room temperature, then refrigerate for 1 to 2 hours until firm.

In two bowls, place the panko in one bowl add a pinch of salt and the beaten eggs in another bowl. Take about an ounce or a heaping tablespoon of ham mixture at a time and form into cylinders about 1 inch in diameter and 2 inches long. Dip each croquettes in egg and then roll in panko.

Heat about 3 inches of oil in a frying pan to 375 degrees F over medium heat. Fry the croquettes until golden brown on all sides. Do not fry too many at once, and allow the oil to regain its temperature before adding the next batch.