Serrano Ham & Manchego Croquetas With Smoked Pimentón Aioli Recipe

Name: Serrano Ham & Manchego Croquetas With Smoked Pimentón Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Serrano Ham and Manchego Croquetas; 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; Smoked Pimenton Aioli; 1 cup mayonnaise; 2 cloves garlic; 2 teaspoons fresh lemon juice; 1 teaspoon Spanish sweet smoked paprika such as Pimenton de La Vera

Servings: persons

Serrano Ham and Manchego Croquetas
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
Smoked Pimenton Aioli
1 cup mayonnaise
2 cloves garlic
2 teaspoons fresh lemon juice
1 teaspoon Spanish sweet smoked paprika such as Pimenton de La Vera

1
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 desired- the ham and cheese are salty so you probably won't need to add any additional salt.
2
Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
3
When ready to cook the croquetas, lightly beat the eggs in a shallow dish. Mix the breadcrumbs and 1/2 teaspoon salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the breadcrumbs. Place the completed croquetas on a wire rack or baking sheet and refrigerate for 20 minutes. The croquetas must be chilled before frying otherwise they may fall apart in the oil.
4
Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice, and smoked pimenton in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
5
Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. 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. Serve immediately with the smoked pimenton aioli.

1949

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Serrano Ham and Manchego Croquetas, 2 tablespoons extra virgin olive oil, 3 tablespoons unsalted butter, 1/2 cup all purpose flour, and more.

Yes, Serrano Ham & Manchego Croquetas With Smoked Pimentón Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Serrano Ham & Manchego Croquetas With Smoked Pimentón Aioli

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