-
1
Cook the onion and bell pepper in the olive oil in a saucepan over low heat, stirring, until soft, about 10 minutes.
-
2
Add the ham and cook, stirring, 10 more minutes.
-
3
Add the butter and let melt, then add the smoked paprika and flour and cook, stirring, about 5 minutes.
-
4
Whisk in 1 3/4 cups milk and bring to a simmer.
-
5
Cook, stirring, until thick, 5 to 7 minutes.
-
6
Season with salt and pepper.
-
7
Remove from the heat and stir in the manchego until melted.
-
8
Scatter the gelatin over the remaining 1/4 cup milk in a bowl and set aside, 5 minutes.
-
9
Whisk the gelatin mixture until smooth, then stir into the cheese mixture.
-
10
Transfer to a shallow baking dish and refrigerate until firm, about 1 hour.
-
11
Line a baking sheet with parchment paper.
-
12
Put some flour in a shallow bowl.
-
13
Beat the eggs in another bowl and put the breadcrumbs in a third bowl.
-
14
Scoop out about 1 tablespoon of the cheese mixture and form into a football shape.
-
15
Dredge in the flour, then dip in the eggs and roll in the breadcrumbs.
-
16
Transfer to the prepared baking sheet.
-
17
Repeat to make about 40 croquetas.
-
18
Refrigerate until ready to fry.
-
19
Heat about 2 inches of canola oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the croquetas until golden brown, about 2 minutes.
-
20
Remove with a slotted spoon and drain on paper towels.
-
21
Season with salt.
-
22
Photograph by Christina Holmes
