Jamón & Manchego Croquettes
Whenever I travel overseas, I’m reminded just how special food can be in different parts of the world. You won’t find better pastries anywhere than in Paris, and San Sebastián was one of the great culinary experiences of my life.
That said, while the croquetas there were excellent, I honestly don’t think they were better than these. This recipe delivers everything you want: crisp golden crumbs on the outside, rich molten filling on the inside, and plenty of salty jamón and nutty Manchego throughout.
Ingredients
2 tablespoons extra virgin olive oil
5 tablespoons unsalted butter
¾ cup plain flour (all-purpose flour)
Approx. 2-2½ cups whole milk (add until desired consistency - dough like, not as thin as a lasagna bechamel)
½ cup finely chopped Jamon Serrano ham (or substitute prosciutto)
½ cup grated Manchego cheese
½ cup grated mozzarella (optional, for extra cheesiness)
⅛ teaspoon freshly grated nutmeg
Pinch of kosher salt
2 eggs, beaten, with half a cup of milk
1 cup panko breadcrumbs
Plain flour, for crumbing
Method
The key to great croquettes is getting the béchamel right. Too thin, and they won’t set properly or may burst when frying. Too thick, and they’ll lose that creamy ooze inside. Aim for a consistency thicker than a standard white sauce for lasagne.
Heat the olive oil and butter in a saucepan over medium heat until melted.
Add the flour and stir continuously for 2–3 minutes to cook out the raw flour taste.
Gradually add the milk, a little at a time, stirring constantly until smooth and thickened.
Once the mixture reaches a thick, dough-like consistency, stir through the chopped ham, Manchego, mozzarella (if using), nutmeg and salt.
Spread mixture onto a tray or plate, cover, and refrigerate for at least 1 hour until firm.
Roll into logs or cylinders. Coat in flour, then egg, then panko breadcrumbs.
Deep fry in hot oil (180°C / 350°F) until golden brown and crisp. Drain on paper towel.
To Serve
Serve hot with paprika aioli and finish with a generous shower of finely grated Parmigiano Reggiano.
