Manchego And Ham Croquetas
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
38
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 tsps
Onion (finely diced)1.5 tsps
Red Bell Pepper (finely diced)2 tsps
Extra-Virgin Olive Oil5 tbsps
Unsalted Butter1 tsp
Paprika (smoked)2 cups
Whole Milk3 large
Egg1 cup
BreadcrumbsDirections:
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
20
Working in batches, fry the croquetas until golden brown, about 2 minutes
21
Remove with a slotted spoon and drain on paper towels
22
Season with salt
23
Photograph by Christina Holmes