Ham and Manchego Croquettes with Béchamel

Melt the butter in a saucepan over medium heat.

Whisk in the flour and cook for 3 minutes, stirring constantly, to form a roux. This will cook out the raw flour taste.

Pour in the milk, onion halves studded with cloves, bay leaf, thyme, salt, white pepper, and a pinch of nutmeg. Whisk until smooth. Bring to a simmer, then reduce heat to low and let it infuse for 5 minutes.

Strain the infused milk to remove the solids. Pour the béchamel base into a shallow tray, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely in the refrigerator.

Once the béchamel is completely cold and firm, add the grated Manchego cheese, finely chopped prosciutto, and chopped parsley. Mix thoroughly until well combined.

Scoop out portions of the mixture (about 50g each) and shape them into desired croquette forms (oval or ball shapes work well).

Roll each shaped croquette in flour, ensuring it's evenly coated. Gently press the flour to help it adhere.

Dip each floured croquette into the beaten egg mixture, ensuring it's fully coated. Use a spoon or fork to handle them to keep your hands clean.

Roll the egg-coated croquettes in panko breadcrumbs, pressing gently to ensure a good coating. Place the breaded croquettes on a tray.

Place the tray of breaded croquettes in the freezer for at least 10 minutes (or until firm) to help them hold their shape during frying.

Heat vegetable oil in a deep pan or deep fryer to 170°C (340°F). Use a thermometer to ensure the correct temperature.

Carefully lower the frozen croquettes into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 4-6 minutes, or until golden brown and heated through.

Remove the croquettes with a slotted spoon and drain them on paper towels. Serve immediately.