RECIPES

Serrano ham and salt cod croquetas with aioli

Loading

Perfect tapas food that's surprisingly simple to put together.

Ingredients

For the aioli

Method

  1. For the croquetas, melt the butter in a large saucepan, then whisk in 200g/7oz of 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. Divide into 2 bowls and in 1 bowl stir in the fresh breadcrumbs, ham, manchego and half the parsley, and in the other the cooked salt cod and remaining parsley. Place in the fridge to chill for 3-4 hours.

  2. When you're almost ready to cook the croquetas, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with rapeseed oil. Heat the oil to 170C (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  3. Place the remaining flour, beaten eggs and dried breadcrumbs in 3 separate bowls. Shape the chilled mixture into 7cm/2¾in cylinders. Coat each one in the flour, then egg and finish with a layer of breadcrumbs.

  4. Deep-fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.

  5. For the aioli, blend all the ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water.

  6. Serve the croquetas on a board with a bowl of the aioli for dipping.