Create a breading station by setting up a plate with flour, a shallow bowl with beaten egg, and a plate with breadcrumbs. Fry in medium hot oil until golden. Drain on paper towels before serving.
Tips
When breading the croquettes, make sure that it’s completely covered with the egg wash and breadcrumbs. Otherwise, the filling might leak out.
Whatever meats and cheese you’re adding, make sure to chop them finely before adding them to the bechamel. This will ensure that the croquettes are breaded and fried more easily.
You can use other cheeses as well: parmesan, feta cheese, goat’s cheese, cheddar cheese, swiss cheese, gruyere, and mozzarella will all work.
Don’t have ham? Add other meats like chopped smoked chicken, fried bacon bits, or smoked salmon pieces.
How To Store Milk Croquettes
Store leftovers in the fridge for up to 3 days. Reheat in the oven or Airfryer to make them crispy again.
Instructions
Melt butter in a saucepan over medium heat. Add the flour and stir until it’s fully incorporated into the butter.
Start pouring the milk in batches, while whisking constantly, making sure to remove any lumps.
Continue to cook until thickened.
Season with salt, pepper, and nutmeg, and whisk to combine.
Add the ham and cheese, and stir to combine.
Spread the milk mixture in a small square 8-inch baking tin. Cover with plastic and refrigerate for 30 minutes.
Cut into 10 to 12 pieces.
Dust the pieces with flour, dip each one in the egg wash and then cover with breadcrumbs.
Heat vegetable oil to 180°C/350°F and cook milk nuggets for 3-4 minutes, until golden.
Drain on paper towels and serve.
