Jamon Serrano Croquettas With Manchego Cheese

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Ingredients:

2 Tablespoons olive oil

3 Tablespoons butter

1/4 cup finely diced onion

Course salt and ground pepper

7 Tablespoons flour

3/4 cup whole milk

7 Tablespoons finely chopped serrano ham*

1/3 cup plus 1/4 cup grated Manchego cheese

  (about 1 3/4 ounces)

2 extra large eggs

1 1/2 cups breadcrumbs or panko flakes

Vegetable oil, for frying

   Paprika Aioli

1 cup mayonnaise

2 cloves garlic, grated

2 teaspoons lemon juice

1 teaspoon Smoked Spanish paprika

Preparation:

Heat butter and oil in a medium saucepan over medium heat until butter has melted.  Add onion; season with salt and pepper.  Cook stirring occasionally with a wooden spoon, until onion is translucent, about 3 minutes.  Add flour; cook stirring, 1 minute.  Stir in milk and cook, stirring constantly for about 3 minutes.  Remove from heat and add chopped ham and grated cheese.  Spread on cookie sheet and chill in refrigerator until completely cool.  Mixture can be refrigerated in an airtight container for up to 2 days.

To make Aioli, combine mayonnaise, garlic, lemon juice, paprika and mix well.  Refrigerate until ready to use.

Whisk together eggs in a shallow dish.  Stir together panko flakes and 1/4 cup cheese in another shallow dish.  Scoop a couple tablespoons of cooled mixture and shape with floured hands into 2 inch ovals.  Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture.  Transfer to a baking sheet lined with parchment paper.

Heat 2 1/2 inches vegetable oil in a large, heavy stockpot until it reaches 375 degrees. Working in batches to avoid crowding, fry croquettas, flipping once, utill dark golden brown, 1 to 2 minutes total.  Remove from oil with slotted spoon and transfer to paper towels to drain.  Serve warm with Paprika Aioli.

Variation:

You can substitute prosciutto if you can’t find jamon serrano.

History:

Croquettas are something both Rick and Chris have enjoyed when we traveled to Spain together.  After buying an entire leg of Jamon Serrano for Christmas, we found ourselves with plenty of leftover Jamon.  Chris suggested Croquettas.  Definitely something we’ll continue to enjoy.

*Chopping the Jamon is simple if you cut it into half inch cubes, partially freeze it then chop in a food processor.

Aioli

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Ingredients:
4 to 8 cloves garlic, peeled and minced
1/4 tsp. salt
1 Tbs. lemon juice
2 egg yolks
1 1/2 cups olive oil
1 Tbs. cold water

Preparation:
Combine the garlic, salt, lemon juice, and egg yolks. Whisk together. Gradually whisk in olive oil a teaspoon at a time. When about 1/2 cup of oil has been beaten in, the sauce should have thickened to a thick cream. Add the remaining oil by tablespoons, beating constantly. If the mayonnaise becomes too thick to beat easily, thin it from time to time with the cold water. Adjust seasoning with salt and pepper.

Serving Suggestion:
Aioli is a great sauce for fish and lamb.

Variation:
Use aioli as a base for tarragon or cilantro aioli by adding 1 tablespoon of the fresh, chopped herb to the base. For a spicy aioli, add some Vietnamese hot sauce to the base.

See: Paprika Rosemary Chicken and Fries