Melt butter in a saucepan over medium heat.

Add flour to the melted butter and cook, stirring constantly, for 1 minute to create a roux.

Remove the saucepan from the heat.

Whisk in milk until smooth and no lumps remain.

Return the saucepan to medium heat.

Cook, stirring continuously, until the mixture boils and thickens to form a béchamel sauce.

Reduce heat to low and simmer for 1 minute.

Transfer the béchamel sauce to a bowl.

Stir in grated mozzarella cheese, chopped ham, chopped scallions, and chopped parsley.

Mix all ingredients thoroughly until well combined.

Chill the mixture in the refrigerator until it becomes firm enough to handle (approximately 30 minutes).

Shape the chilled mixture into 10 oval-shaped croquettes.

Dust each croquette in seasoned flour, ensuring it is fully coated.

Dip each floured croquette in lightly beaten eggs, ensuring it is fully coated.

Coat each egg-dipped croquette in breadcrumbs, pressing gently to adhere.

Chill the breaded croquettes in the refrigerator for 1 hour to help them hold their shape during frying.

Heat approximately 4 inches of canola oil in a large saucepan over medium heat.

Test the oil temperature by dropping a small cube of bread into the oil; if it sizzles immediately, the oil is ready.

Carefully add 5 croquettes to the hot oil, ensuring not to overcrowd the pan.

Cook the croquettes, turning occasionally, for 2-3 minutes, until they are golden brown and crispy on all sides.

Remove the cooked croquettes from the oil and place them on paper towels to drain excess oil.

Repeat the frying process with the remaining croquettes.

Serve the ham and cheese croquettes hot with sweet chili sauce and a side salad.