Croquetas de Jamón with Saffron Aioli

**Make the Béchamel:** In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste (roux) forms.

Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken.

Reduce the heat to low and simmer, stirring frequently, for about 10-15 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the diced Jamón, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.

Transfer the béchamel to a shallow dish, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and firm.

**Make the Saffron Aioli:** In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and saffron-infused water. Stir well to combine. Taste and adjust seasoning as needed. Refrigerate until ready to serve.

**Shape the Croquetas:** Once the béchamel is firm, scoop out tablespoons of the mixture and shape them into small, elongated cylinders (about 2 inches long).

**Bread the Croquetas:** Prepare three shallow dishes: one with the beaten eggs, one with the breadcrumbs. Dip each croqueta in the egg, then dredge in the breadcrumbs, ensuring it is fully coated. Repeat the egg and breadcrumb coating for a thicker, crispier crust.

**Fry the Croquetas:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the croquetas to the hot oil in batches, ensuring not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and crispy. Be careful not to burn them.

Remove the croquetas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve the croquetas immediately with the saffron aioli for dipping.