Ham and blue cheese croquettes

Method

1. Heat a little olive oil in a frying pan over a high heat and fry the ham for 5-7 minutes until starting to crisp, then drain on kitchen paper.
2. Melt the butter in a medium pan, then add the 100g plain flour and cook, stirring, for 2-3 minutes. Gradually pour in the hot milk, stirring, to form a thick white sauce. Bubble for 1 minute, stirring constantly, then remove from the heat and fold through the cheese and fried ham. Season, then cover the surface with cling film and chill until firm (see Make Ahead).
3. Once cool and firm, shape the mixture into 4-5cm balls or ovals (about 30g each), using wet hands (see tip). Put the balls on a baking sheet or plate lined with baking paper. You can freeze them at this point if you want to – see Make Ahead.
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4. Put the seasoned flour, beaten eggs and breadcrumbs in small bowls. Carefully roll each ball in flour, then egg, then breadcrumbs.
5. Fill a deep saucepan or wok with vegetable oil and heat to 170°C on a digital thermometer or sugar thermometer. Add the croquettes, in batches, and cook for 2 minutes or until golden brown outside and gooey in the middle – remove and slice one open to check. Remove with a slotted spoon and drain on kitchen paper, keeping the croquettes covered in foil while you cook the rest. Serve straightaway.