© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Raquel Grinnell
Servings: 4 to 6
Often served as tapas, croquetas are a favorite throughout Spain. I use jamón serrano in almost all my food now, and it is particularly tasty in these hot tapas. Serve hot with other tapas. Also perfect with your favorite beer. Prep time includes chilling time.
2 eggs, beaten with a little water
4 tablespoons flour
1 pinch Pimenton de la Vera, Spanish smoked paprika
3 tablespoons extra virgin olive oil
salt and pepper
1 cup milk
½ pound jamón serrano, diced
½ onion, minced
2 cups breadcrumbs
olive oil for frying
Heat the oil in a pan and sauté minced onions until transparent. Stir in the flour and cook it briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the jamón and spread the mixture into a dish. Refrigerate until solid.
Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30 minutes.
Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.