Croquettes

Instructions

1. Prepare the béchamel base
   In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously for 2 minutes until it forms a paste. Gradually whisk in the warm milk, stirring constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens to a smooth, creamy consistency. Season with salt, pepper, and nutmeg.
2. Create the filling mixture
   In a large bowl, combine the mashed potatoes, diced ham, grated Parmesan cheese, and chopped parsley. Add the béchamel sauce and mix thoroughly until well combined. Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 1 hour to firm up the mixture.
3. Shape the croquettes
   Using clean hands, take about 2 tablespoons of the chilled mixture and shape it into a cylinder about 3 inches long and 1 inch in diameter. Place the shaped croquettes on a parchment-lined tray. Continue until all the mixture is used. Place the tray in the refrigerator for 30 minutes to firm up further.
4. Prepare the breading station
   Set up a breading station with three shallow dishes: one with flour seasoned with garlic powder, one with beaten eggs, and one with panko breadcrumbs. Roll each croquette first in the flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with breadcrumbs, pressing gently to adhere.
5. Fry the croquettes
   Heat vegetable oil in a deep pan or pot to 350°F (175°C). Carefully place 4-5 croquettes in the hot oil, being careful not to overcrowd. Fry for 2-3 minutes, turning occasionally, until golden brown on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.
6. Serve warm
   Transfer the croquettes to a serving platter while still warm. They can be served as an appetizer with a dipping sauce like aioli or romesco, or as a side dish alongside a fresh green salad.