Spanish Croquettes

Method

1. Toast the diced ham in butter in a pan.
2. Add cornstarch to create a roux for a rich béchamel sauce.
3. Slowly pour in the milk, stirring continuously until thickened.
4. Let the béchamel cool and set in the refrigerator for a few hours.
5. Shape the mixture into small croquette cylinders using your hands.
6. Dip each croquette first in beaten egg, then in gluten-free breadcrumbs.
7. Fry the croquettes a few at a time in hot oil until golden brown.
8. Serve immediately while still hot.