Spanish Ham and Manchego Cheese Croquettes
Ingredients
- 3 tablespoons olive oil extra-virgin
- 2 tablespoons butter
- 1/3 cup onions very finely chopped
- 8 tablespoons all-purpose flour
- 3/4 cup milk
- 6-8 tablespoons spanish ham very finely chopped
- 3/4 cup manchego cheese divided (1/2 cup for filling, 1/4 cup for coating)
- 3 eggs
- 1 1/2 cups breadcrumbs
- olive oil for frying the croquettes
Instructions
Filling
- In a medium saucepan, heat the oil and butter over medium heat
- When the butter is melted, add the onion and cook about 5 minutes, until it is tender.
- Whisk in the flour and cook for a minute. Then whisk in the milk and cook for another 4 minutes.
- Whisk in 1/2 cup of cheese along with the ham. Then turn the mixture into a large bowl and let it cool for at least a half hour in the refrigerator.
Coating and Frying
- Line a cookie sheet with parchment paper
- Using a shallow dish or bowl, whisk the eggs together
- Using a second shallow dish, mix the breadcrumbs with 1/4 cup of cheese.
- Pull the filling mixture from the refrigerator. Prepare one croquette at a time by scooping out a tablespoon or two and shaping it into an oval about 2 or 2 1/2 inches long, dip it in the whisked egg bowl to coat it with egg, then roll it in the breadcrumb mixture to coat it. Place the croquettes on the parchment lined cookie sheet.
- Using a heavy stockpot or duch oven, heat an inch or two of oil to 375 F.
- Fry the croquettes for a minute or two on each side. they should be a nice golden brown. Move them to a dish lined with papertowels to drain. Cook a few at a time so that the oil temperature does not drop too much or they won't cook fast and may get soggy.
- Cool slightly, and serve. They taste best when still warm.