Croquetas De Jamón Serrano with Anchovy Aioli
By Sarah Entwistle, @supperbysarah_
Croquetas De Jamón Serrano with Anchovy Aioli
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
20-22 Croquettes
Croquettes are the soul of Spanish tapas, and this recipe takes them to the next level with the luxurious flavors of Jamón serrano and manchego cheese - two treasured ingredients in Spanish cuisine. The recipe starts off with a classic roux, the foundation for this rich and creamy croquette dough. The paste is thinned out with whole milk and flavored with the ham, cheese, and a sprinkle of nutmeg to bring in a subtle hint of sweetness and nuttiness. Once the dough is formed, it’s important to allow the mixture to chill in the refrigerator overnight to ensure the croquettes hold their shape perfectly in the frying oil. To further elevate this dish, pair it with an anchovy aioli that adds an umami flavor to each crispy bite. For best results, serve them hot and garnish with a bright sprig of fresh parsley to balance the richness.
Servings: 20-22 croquettes
Special Equipment:
- Immersion blender (or food processor)
- Quart container (optional)
- Box grater
Ingredients:
- 1/3 cup Jamón Serrano
- 1/3 cup Manchego
- 3 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 1/4 cups whole milk
- 1 teaspoon nutmeg
- 4 eggs
- 1 cup panko
- 2 tablespoons Spanish paprika
- 1 lemon
- 2 cloves garlic
- 1/2 cup + 2 tablespoons extra virgin olive oil
- 2 to 3 anchovy fillets
- 1 bunch parsley
- 2 cups canola oil (for frying)
Method:
Finely chop the ham. Grate the cheese on a box grater. Separate 2 egg yolks from the whites; set aside. Crack the remaining 2 eggs into a bowl and whisk to combine; season with salt. Zest and juice the lemon. Remove the parsley leaves from the stems.
In a medium saucepan, heat the butter and 2 tablespoons of olive oil over medium heat until melted. Add the flour and whisk to combine; cook 1 to 2 minutes or until fully incorporated and a paste forms. Gradually whisk in the milk and season with salt; continue to cook for another 2 to 3 minutes. Using a wooden spoon, stir in the chopped ham, grated cheese, and nutmeg. Cook for another 1 to 2 minutes or until the mixture pulls away from the sides of the pan. Taste then season with salt if desired.
Transfer the mixture to a parchment-lined sheet pan and spread it out in an even layer. Let the mixture cool to room temperature, then cover it with plastic wrap and refrigerate at least 2 hours (or overnight).
Meanwhile, add the remaining olive oil, lemon zest and juice, anchovy fillets, garlic cloves, 1 tablespoon of paprika and egg yolks to a quart container (or food processor). Season with salt and blitz with an immersion blender until the sauce is smooth and emulsified. Set aside until ready for use.
Just before cooking the croquettes, mix the panko and remaining paprika in a shallow dish; season with salt. Remove the dough from the refrigerator and shape 1 tablespoon of the dough into a round ball. Dip each ball into the egg and then the breadcrumbs; repeat for the rest of the dough. Place the breaded croquettes back on the baking sheet and refrigerate for another 20 minutes.
Heat the canola oil in a medium saucepan until hot. Working in batches, fry the croquettes in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels and season with salt. Serve immediately with the anchovy aioli and parsley leaves.