First of all we will cook the bechamel. In a saucepan over low heat, we will add the butter. When it is liquid, we will remove the saucepan from the fire and we will add the flour. We will remove the mixture so that no lumps are formed.
Then we will put the saucepan in the fire and we will add half a glass of milk and we will continue mixing. Then we will add the rest of the milk, a pinch of nutmeg, another pinch of salt and ham cut into chunks.
So that the mass of our croquettes has enough consistency, it´s necessary to stir well until it´s easily detached from the saucepan. Then, we will separate the dough from the fire and let the it cool in a container covered with plastic wrap.
With the cold dough, it's time to shape the croquettes. We will prepare one plate with flour, another with beaten eggs, and finally another with bread crumbs.
We will pass each croquette by flour, then by egg and finally by breadcrumbs and we will fry them in abundant light flavor olive oil.
Once our croquetters are fried, we will place them on absorbent paper to eliminate the excess of olive oil and we will have them ready to serve.
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