Ingredients
- 80g butter
- 100g flour
- 800ml whole milk
- 150g jamón serrano, minced
- Nutmeg
- Eggs, flour, panko
- Oil for frying
Method
- 1
Cook jamón in butter; whisk in flour for a roux.· 5m
- 2
Pour in milk gradually; cook to thick béchamel.· 15m
- 3
Chill the masa until firm.· 240m
- 4
Shape, bread, and fry until golden and molten inside.· 4m