Prepare the “mise en place” with all the ingredients.
- Heat a large saucepan, simmer the two tablespoons of butter to melt, add the four tablespoons of flour until it is cooked. Then add the milk at room temperature to start making the béchamel with a pinch of salt, using some mixing rods until the dough is even and without lumps.
- Then add the 200 grams of Iberian acorn-fed ham previously cut into small cubes and use the same mixing rods to finish adding the Torta del Casar, and remove from the heat as it will melt with the temperature reached during the cooking. Allow to cool to room temperature and then save in the refrigerator for two or three hours until the dough is consistent.
- Finally, with the help of an ice-cream scoop, make balls with the dough, dip in beaten egg and breadcrumbs. They are now ready to be fried in high temperature virgin olive oil until reaching the desired batter colour. Enjoy!