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Jamon Croquettas
Mediterranean
Small plate
1.5 hours
Pork
Medium
Serves
about 20 croquettas

One of the most iconic tapa, from Dehesa

Recipe courtesy of
Ingredients

For the croquettas mix

  • 70g salted butter
  • 70g Castro Salt Yard Iberico ham, on the bone
  • 50g plain flour
  • 10ml cold pressed lemon juice
  • 350ml milk
  • Handful of flat leaf parsley leaves, finely chopped
  • 70g cured manchego cheese
  • 1 inch of a leek, finely chopped

For the coating

  • 2 eggs
  • 20g cornflour
  • 100g panko breadcrumbs
Method
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Method
  1. Mince the jamon and lightly fry. Add the milk and leave to infuse for 30 minutes on a very low heat. The milk must not boil
  2. Remove from the heat and then, in a separate pan, sweat the leeks in the butter until soft, with no colour. Add the flour, then slowly add the jamon milk until all has been incorporated
  3. Remove from the heat, add the cheese, herb, lemon juice and then check the seasoning. Transfer to another clean tray, cover with cling film, making sure it is touching the top of the mix, and chill as soon as possible.
  4. Portion into 25g pieces.
  5. Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered.
  6. Add vegetable oil to a pot so that it’s at least a couple inches deep and heat it over a medium high heat until it has reached 170.C  Fry these in batches and only fry about 4 or 5 at a time.
  7. Place them on a paper towel lined plate to cool till ready

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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