Ingredients:

  • 3 Tbsp (45g) Unsalted Butter
  • 1/4 cup (30g) All-Purpose Flour (for béchamel)
  • 1 1/2 cups (350ml) Whole Milk, slightly warmed
  • 8 oz (225g) Leftover Cooked Ham, very finely diced
  • 4 oz (115g) Gruyère Cheese, finely grated
  • 1/4 tsp Fresh Nutmeg
  • 1/4 tsp White Pepper
  • Salt (to taste)
  • 1/2 cup (60g) All-Purpose Flour (for dredging)
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups (100g) Panko Breadcrumbs
  • 3 cups (700ml) High Heat Oil (e.g., Canola, Peanut), for frying

Instructions:

  1. Prepare the Roux: Melt the butter in the saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture smells nutty (the roux).
  2. Make the Béchamel: Slowly pour in the warmed milk, whisking vigorously the entire time to prevent lumps. Continue to cook over medium heat, stirring, until the sauce is very thick—it should be heavy and pull away from the sides of the pan easily (about 5-8 minutes).
  3. Add Fillings and Seasoning: Remove from heat. Stir in the finely diced ham, grated Gruyère, nutmeg, and white pepper. Taste carefully before adding any extra salt, as the ham and cheese contribute plenty of salinity.
  4. Cool and Chill: Transfer the mixture to a shallow baking dish, spread it out evenly, cover the surface directly with cling film (to prevent a skin from forming), and refrigerate for a minimum of 2 hours, or ideally overnight, until it is completely firm.
  5. Set Up the Breading Station: Place the 1/2 cup of flour, the whisked eggs, and the Panko crumbs into three separate shallow dishes.
  6. Shape the Fritters: Using a small scoop or two spoons, portion the chilled ham mixture (about 1.5–2 Tbsp per fritter). Roll or shape them into small logs or ovals (about 2 inches/5 cm long).
  7. Double Bread (Crucial for Crispness): Dust each shaped fritter lightly in the flour. Dip in the egg wash, allowing excess to drip off. Roll liberally in the Panko crumbs, pressing gently. Repeat the egg wash and Panko steps once more to ensure full coverage and prevent leaks during frying.
  8. Heat the Oil: Pour the oil into the deep-sided pan. Clip the thermometer to the side and heat the oil to 350°F (175°C).
  9. Fry in Batches: Carefully lower 4–5 fritters into the hot oil (do not overcrowd). Fry for 2–3 minutes, turning gently, until they are deep golden brown and heated through.
  10. Drain and Rest: Remove the fritters with a slotted spoon and place them immediately on the paper towel-lined baking sheet to drain excess oil. Allow to cool briefly (the filling is lava hot!) and serve warm.