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Spanish ham croquettes
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Crispy tapas bites filled with creamy cheese and ham - irresistible!
Ingredients:
  • 65g (1/4 cup) whole-egg mayonnaise
  • 0.30 gm smoked paprika
  • 75g butter
  • 75g (1/2 cup) plain flour
  • 500ml (2 cups) milk
  • 75g finely grated parmesan
  • 1 small red onion, finely chopped
  • 200g Serrano ham or prosciutto, finely chopped
  • 40.00 ml chopped fresh continental parsley
  • 3 eggs, lightly whisked
  • 270g (3 cups) dried breadcrumbs
  • Vegetable oil, to deep-fry
  • 30 fresh continental parsley leaves
Instructions:
  • Mix creamy mayonnaise with aromatic paprika in a bowl, season to perfection, cover, and chill in the fridge.
  • Prepare the baking dish with a light coating of oil. In a saucepan over medium heat, melt the butter. Add the flour and stir until golden, about 1-2 minutes. Remove from heat and gradually whisk in the milk. Cook and stir for about 5 minutes until the mixture boils and thickens. Lastly, add the parmesan and stir until well incorporated.
  • In a non-stick pan over medium heat, sauté onion and ham for 10 minutes until softened. Combine with chopped parsley and milk mixture, then spread the mixture over the base of a dish. Cover and refrigerate for 4 hours until set.
  • In a bowl, put the egg. On a plate, spread out the crumbs. Shape mixture into logs using a tablespoon, then dip the logs in egg and coat with crumbs. Arrange the logs on a lined tray and refrigerate for 1 hour before serving.
  • In a saucepan, heat oil until it reaches 180°C over medium-high heat. Fry parsley leaves for 20-30 seconds until crisp, then transfer to a paper towel-lined plate. Fry croquettes in 6 batches for 1 minute or until golden, transfer to a plate.
  • Garnish croquettes with a dollop of mayo mixture and fresh parsley leaves.

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