Air Fryer Croquetas de Jamón

• 4 tbspunsalted butter
• 1/2 cupall-purpose flour — for the béchamel
• 2 cupswhole milk — warm
• 4 ozserrano ham — finely chopped; prosciutto works
• 1 pinchground nutmeg
• 1/4 tspfine sea salt — go easy — the ham is salty
• 1/2 cupall-purpose flour — for breading
• 2eggs — beaten
• 1.5 cupsfine breadcrumbs
• 1.5 tbspolive oil — for coating the crumb

Method

1. 01

   Melt the butter in a saucepan over medium heat, stir in the ham for a minute to render its flavor, then add the flour and cook, stirring, for 2 full minutes — undercooked flour is the enemy of good croquetas.

2. 02

   Whisk in the warm milk gradually and keep stirring until the béchamel is very thick — it should pull away from the sides of the pan like choux dough. Season with nutmeg and a cautious pinch of salt. Spread into a dish, press plastic wrap onto the surface, and chill at least 4 hours, ideally overnight. This step is the recipe; skip it and you have soup.

3. 03

   With oiled hands, shape the cold béchamel into logs about 2 inches long. Roll each through flour, beaten egg, and breadcrumbs. For a properly armored croqueta, run them through egg and crumbs a second time.

4. 04

   Toss or brush the croquetas with the olive oil so the crumb is evenly coated — this is what fries the shell in place of the oil bath. Chill them 15 minutes more while the air fryer preheats.

5. 05

   Air fry at 390°F in a single uncrowded layer, 12 minutes per batch, turning once at the halfway mark, until deep golden. Rest 2 minutes; the centers are molten. Eat standing at the kitchen counter, as is traditional.