Chop the Serrano ham very finely.

Use your blender to chop the Serrano ham into very small pieces. If you don't have one,

Next, in a saucepan, over medium heat, add the Serrano without extra oil and sauté for 20 seconds or so to extract flavours from the ham pieces.

Add the butter and stir to melt the butter, next add the flour and cook stirring constantly to create a roux.

Slowly add the milk to the mixture, stirring again consistently until a smooth creamy bechamel mixture is achieved.

Season with salt and pepper and pour onto a dish. Cover with cling film on contact with the mixture so no skin forms.

Once cooled, transfer in the fridge and let it set for 2 hours minimum or ideally overnight.

Once cooled, roll the mixture into small bite size ball. Preheat the deep-fat fryer to 160˚C.

Prepare the pane mixture by sprinkling flour with some salt and pepper in one dish, 2 eggs beaten in the second dish, and seasoned bread crumb in the third dish.

Dip each bechamel ball in the flour, then beaten eggs, the breadcrumbs then dip again in egg and breadcrumb to create a thicker mixture. Place in the fridge until needed.

Once the oil is warm, deep-fry for 2-3 minutes depending on size until the bechamel is just warm. Remove form the fryer and drain excess oil on paper.

Sprinkle immediately with salt and serve while hot.