Croquetas de Jamon

Melt the salted butter in a saucepan over medium heat, then add the flour, stirring constantly to create a smooth paste (roux). Cook for 2-3 minutes, stirring frequently, until the roux turns light golden in color.

Gradually pour the scalded milk into the roux while whisking vigorously to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken.

Add the finely chopped ham, salt, black pepper, nutmeg, and lime juice to the sauce, stirring well to combine all ingredients evenly.

Stir in the fresh parsley and remove the saucepan from heat. Allow the mixture to cool completely on the counter, then transfer to the refrigerator for at least 1 hour until it becomes firm enough to handle.

Once chilled and firm, use two spoons or your hands to shape the mixture into small cylinders (croquetas), approximately 3 inches long and 1 inch thick.

Place the bread crumbs in a shallow dish. Beat the egg in a separate shallow dish, then dip each croqueta into the egg, coating all sides completely.

Roll each egg-coated croqueta in the bread crumbs, pressing gently to ensure the coating adheres evenly on all sides. Arrange coated croquetas on a plate.

Heat the peanut or vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (or until a small piece of bread sizzles immediately when dropped in).

Carefully place the croquetas into the hot oil in batches, avoiding overcrowding the pan. Fry for 2-3 minutes until golden brown on all sides, turning occasionally with a slotted spoon.

Remove the fried croquetas from the oil using a slotted spoon and drain them on paper towels. Sprinkle lightly with fresh lime juice while still warm.

Arrange the warm croquetas on a serving plate and serve immediately as an appetizer or snack, traditionally accompanied by lime wedges for extra citrus flavor.