For the croquettes:
- 50g butter
- 70g plain flour
- 275ml milk
- 100g stilton, crumbled
- 100g Parma Ham, chopped
For the coating:
- 50g flour
- 2 eggs, beaten
- 100g panko breadcrumbs
- oil, for deep-frying
- salt and cayenne pepper, to taste
1 For the croquettes, melt the butter in a large, heavy-based saucepan, and whisk in the flour for 2-3 minutes until the mixture is thick and smooth.
2 Slowly pour in the milk and whisk continuously to form a thick sauce. Stir in the stilton and remove the pan from the heat.
3 Stir through the Parma Ham, season to taste, and leave to cool.
4 Refrigerate for at least 30 minutes.
5 When ready to cook, shape the mixture into small balls and then coat them: roll in the flour, followed by the beaten eggs, and finally the breadcrumbs.
6 Return the croquette to the fridge and repeat the same process until the mixture is used up.
7 Heat a large saucepan ¾ full of oil and deep-fry the croquettes over a medium heat for 2-3 minutes until goldenbrown.
8 Drain on kitchen paper and serve immediately.