Michelle Bernstein’s Croquetas Recipe

Melt butter in a pan and stir in the flour until it forms a paste.

Gradually whisk in the milk until it forms a thick béchamel sauce.

Stir in the onion, ham, nutmeg, salt, and pepper.

Let the mixture cool then form into small cylinders or balls.

Dip each into the beaten eggs then coat with breadcrumbs.

Fry in hot oil until golden brown.

Drain on paper towels then serve hot.