Try serving these crisp ham croquettes as a party snack or as part of a tapas menu.
200g/7oz plain flour
500ml/18fl oz milk
75g/2½oz fresh breadcrumbs
100g/3½oz ham, chopped
50g/2oz serrano ham, chopped
1 small bunch fresh parsley, chopped
75g/2½oz plain flour
2 free-range eggs, beaten
100g/3½oz panko Japanese breadcrumbs
rapeseed oil, for deep frying
Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper.
Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.
Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs.
Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)
Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.
To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.
Serve the croquetas on a board with a bowl of mayonnaise for dipping.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.