Directions
- 1Melt butter in a saucepan.
- 2Add flour and mix well.
- 3When you get a roux, pour the milk in several times, mixing well.
- 4When your béchamel is ready, season with salt, pepper and nutmeg.
- 5Cut the raw ham into very small pieces and add them to your béchamel.
- 6Place your preparation in the fridge for an hour to harden.
- 7Form small balls and roll them in flour, then in the egg and then in the breadcrumbs.
- 8Brown them in a little oil and it's ready.
Ingredients
- 120 g jamón
- 100 g beurre
- 100 g farine
- 50 cl lait
- peu farine
- 2 oeufs
- chapelure panko
- huile de friture
- sel
- poivre
- noix de muscade
Equipment
casserolefrigocongèle
Tips
- If you are in a hurry, place the dough in the freezer instead of the fridge
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