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1
In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
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2
Batter:
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3
In a large bowl add the flour, smoked paprika and chicken stock and chives.
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4
Whisk well to form a thick batter.
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5
Stir in the 2 beaten eggs and a pinch of salt and pepper.
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6
In a large saute pan over medium-high heat, add the olive oil and fry the minced ham and onion until nicely browned, about 3 minutes.
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7
Allow the ham and onion to cool in the pan.
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8
Once cooled, add ham mixture along with any oil to the batter.
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9
Season the batter with more salt and pepper.
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10
In batches and using a small scoop or a large tablespoon, drop 5 or 6 scoops of batter into the oil and fry until well browned, turning once, about 2 to 3 minutes.
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11
Drain on brown paper or paper towels and repeat with the remaining batter.
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12
Transfer the fritters to a serving platter and serve with Manchego Cheese Sauce on the side.
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13
For Cheese Sauce:
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14
Heat the olive oil in small saucepan, then add the shallots, jalapeno, salt, and pepper.
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15
Cook over medium heat for about 4 minutes to soften the shallots.
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16
Add the flour and mix to form a roux.
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17
Stir in the milk and bouillon, whisking well to blend.
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18
Whisk in the cheese and combine well.
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19
Reduce the heat to low and add smoked paprika and sour cream.
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20
Whisk to combine and serve warm with fritters.
