CROQUETAS DE JAMON
Prep 30 mins • Cook 30 mins • 20 servings of 4 pcs for sharing
Creamy ham croquettes served with aioli
DOUGH FILLING 2 tbsp olive oil, 200g plain flour, 200g minced Jamon Serrano, 1.5L fresh milk, freshly ground black pepper (as needed), salt (to taste), pepper (to taste)
AIOLI 1 egg, 3 cloves garlic, 500ml olive oil or canola oil, salt (to taste)
BREADING 3 cups 600g breadcrumbs, 4 eggs, beaten, 250g plain flour, cooking oil (for frying)
Grind ham in a food processor until finely ground. Set aside. Heat a large skillet over medium-high heat, then lightly saute Jamon with olive oil, about 1 min. Lower the heat to medium-low. Add flour to the skillet, stirring constantly, cook for another 1½-2 mins. Gradually stir in the hot milk, beating it in well, until you achieve a smooth paste. Let it cook for another 15 mins 5 6 8 9 until it has the consistency of smooth mashed potato. Season with salt and pepper. Remove from heat. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hrs. Prepare aioli. Combine egg and garlic in an immersion blend cup, then pour in the oil slowly. Switch on the immersion blender. As aioli forms, slowly tilt and lift the head of the immersion blender until all the oil is emulsified. Season to taste. Once the filling has been refrigerated, take about 1½ tbsp of dough at a time and form the croquettes into long cylinders with rounded ends (the recipe will make about 15-20 croquettes). Each croquette dough should weigh around 22g. Dip each croquette into flour first, followed by the egg mixture, then cover with bread crumbs. Repeat this step for every single croquette, so that each croquette is breaded twice). Let it chill in the refrigerator for 45 mins-1hr. Let the croquettes come to room temperature before frying. Heat some oil in a saucepan or deep fryer to about 180C. Fry the croquettes until golden brown. Remove from oil and drain on paper towel. Serve with aioli on the side.