Croquetas With Iberico Ham And Manchego Cheese
Everyone loves tapas and these croquetas are a favourite! Made with a simple, thickened white sauce, Manchego cheese, Iberico Ham they are surprisingly simple to make. Great for sharing!
Ingredients
- 550ml milk
- 100g butter
- 150g plain flour
- 1 teaspoon sweet smoked paprika
- 4 eggs
- 100g Manchego cubed
- 6 slices Iberico ham sliced
- 2 tablespoons chopped flat leaf parsley
- 100g panko breadcrumbs
- 2 eggs
- 75g flour
- Vegetable oil, for deep-frying
- Salt and freshly ground black pepper
To serve:
- Lemon mayonnaise
- Manchego cheese, grated
Method
Heat the butter in a pan over a medium heat. When it is foaming add the flour and smoked paprika then whisk in the milk. Reduce the heat and cook on very low and gently for 3 minutes or until the sauce has thickened, stirring constantly.
Remove the mixture from the heat and leave it to cool for a few minutes then beat in the cheese, ham, parsley, ½ teaspoon of salt and some black pepper to taste, then chill the mixture in the fridge for 2 hours.
Shape the thick, chilled sauce into sausage shapes then coat in flour, beaten egg and panko breadcrumbs.
Heat the oil for deep-frying to 180°C. Drop the croquetas into the hot oil and cook for 1 to 2 minutes until crisp and golden.
Drain on kitchen paper and serve immediately with lemon mayo and a grating of Manchego cheese.
Ingredients
- 550ml milk
- 100g butter
- 150g plain flour
- 1 teaspoon sweet smoked paprika
- 4 eggs
- 100g Manchego cubed
- 6 slices Iberico ham sliced
- 2 tablespoons chopped flat leaf parsley
- 100g panko breadcrumbs
- 2 eggs
- 75g flour
- Vegetable oil, for deep-frying
- Salt and freshly ground black pepper
To serve:
- Lemon mayonnaise
- Manchego cheese, grated
Method
Heat the butter in a pan over a medium heat. When it is foaming add the flour and smoked paprika then whisk in the milk. Reduce the heat and cook on very low and gently for 3 minutes or until the sauce has thickened, stirring constantly.
Remove the mixture from the heat and leave it to cool for a few minutes then beat in the cheese, ham, parsley, ½ teaspoon of salt and some black pepper to taste, then chill the mixture in the fridge for 2 hours.
Shape the thick, chilled sauce into sausage shapes then coat in flour, beaten egg and panko breadcrumbs.
Heat the oil for deep-frying to 180°C. Drop the croquetas into the hot oil and cook for 1 to 2 minutes until crisp and golden.
Drain on kitchen paper and serve immediately with lemon mayo and a grating of Manchego cheese.
