Croquettes de Jamon y Queso (Ham and Cheese Croquettes)
Madrid Tapas
Yield: 24 Pieces
Ingredients
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/2 cup all purpose flour
1 1/4 cups whole milk
1/3 cup finely chopped Serrano ham (can substitute prosciutto), about 1.8 oz
1/3 cup grated Manchego cheese, about 1.8 oz
1/8 teaspoon grated nutmeg
1 pinch Kosher salt
2 eggs
1 cup panko breadcrumbs
2 cups Vegetable oil, for frying
Method
- Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth.
- Switch to a wooden spoon and stir in the ham, cheese and nutmeg.
- Cook another 1-2 minutes while stirring- the mixture will pull away from the sides of the pan. Taste the mixture and add salt if needed
- Transfer the mixture to an 8×8-inch baking tray or larger and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 1 hour or overnight.
- When ready to cook, lightly beat the eggs in a shallow dish.
- Mix the breadcrumbs and ½ teaspoon salt in another dish.
- Scoop up tablespoons of the cooled filling and form them into balls.
- Dip each ball into the egg, then the breadcrumbs.
- Place the completed croquetas on a wire rack or baking sheet and refrigerate for 15 minutes. The croquetas must be chilled before frying otherwise they may fall apart in the oil.
- Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch or a deep fryer and heat over medium high heat or 350 degrees. Working in batches, fry the croquetas in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels or brown paper bags.
- Serve immediately with a smoked pimentón aioli.
Buen Provecho!