In a medium saucepan, melt the butter over medium heat. Once bubbling, whisk in the flour to create a roux. Cook for about 2 minutes to remove the raw flour taste without browning the mixture.

Gradually pour in the milk while whisking constantly to ensure no lumps form. Continue cooking until the mixture thickens into a dense, smooth dough that pulls away from the sides of the pan.

Stir in the diced turkey ham, cheese, nutmeg, salt, and pepper. Once fully incorporated, transfer the mixture to a shallow dish, cover with plastic wrap (touching the surface), and refrigerate for at least 2 hours.

Once the dough is cold and firm, scoop out tablespoon-sized portions and roll them into cylinders or balls.

Roll each piece in breadcrumbs, dip into the beaten eggs, and roll in breadcrumbs once more for an extra thick coating. This double-coating ensures your Crispy milk croquettes don't burst during frying.

Heat oil in a deep pan to 180°C. Fry the croquettes in small batches for 3 to 4 minutes until they reach a deep golden brown. Drain on paper towels before serving.