Best Ham And Manchego Croquetas With Smoked Paprika Aioli Recipes

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MANCHEGO AND HAM CROQUETAS



Manchego and Ham Croquetas image

Provided by Jose Garces

Time 2h15m

Yield about 40 croquetas

Number Of Ingredients 14

1 1/2 teaspoons finely diced onion
1 1/2 teaspoons finely diced red bell pepper
2 teaspoons extra-virgin olive oil
5 ounces serrano ham, finely diced (about 1 cup)
5 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1/3 cup plus 2 tablespoons all-purpose flour, plus more for dredging
2 cups whole milk
Kosher salt and freshly ground pepper
1 cup grated manchego cheese (about 4 ounces)
1 1/4-ounce packet unflavored gelatin powder
3 large eggs
1 cup breadcrumbs
Canola oil, for frying

Steps:

  • Cook the onion and bell pepper in the olive oil in a saucepan over low heat, stirring, until soft, about 10 minutes. Add the ham and cook, stirring, 10 more minutes. Add the butter and let melt, then add the smoked paprika and flour and cook, stirring, about 5 minutes. Whisk in 1 3/4 cups milk and bring to a simmer. Cook, stirring, until thick, 5 to 7 minutes. Season with salt and pepper. Remove from the heat and stir in the manchego until melted.
  • Scatter the gelatin over the remaining 1/4 cup milk in a bowl and set aside, 5 minutes. Whisk the gelatin mixture until smooth, then stir into the cheese mixture. Transfer to a shallow baking dish and refrigerate until firm, about 1 hour.
  • Line a baking sheet with parchment paper. Put some flour in a shallow bowl. Beat the eggs in another bowl and put the breadcrumbs in a third bowl. Scoop out about 1 tablespoon of the cheese mixture and form into a football shape. Dredge in the flour, then dip in the eggs and roll in the breadcrumbs. Transfer to the prepared baking sheet. Repeat to make about 40 croquetas. Refrigerate until ready to fry.
  • Heat about 2 inches of canola oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the croquetas until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE



Croquettes with Serrano Ham and Manchego Cheese image

Croquettes are adorned with parsley for these bite-size appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 16

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup finely chopped onion
Coarse salt and freshly ground pepper
7 tablespoons all-purpose flour, plus more for shaping
3/4 cup whole milk
6 tablespoons finely chopped serrano ham
1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)
3 large eggs
1 1/2 cups fresh breadcrumbs
Vegetable oil, for frying
Fresh flat-leaf parsley sprigs, for garnish

Steps:

  • Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
  • Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
  • Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

SERRANO HAM AND MANCHEGO CROQUETAS



Serrano Ham and Manchego Croquetas image

Provided by Tyler Florence

Categories     appetizer

Time 1h40m

Yield about 2 dozen croquettas

Number Of Ingredients 17

3 cups mashed potatoes, leftover or freshly made
1/4 pound manchego cheese, frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved manchego cheese, for serving
6 ounces serrano ham, frozen 1 hour then finely chopped in a food processor (1 cup)
2 large eggs
Kosher salt and freshly ground black pepper
2 cups panko bread crumbs
Vegetable oil, for deep-frying
Romesco Sauce, for serving
Chopped chives, for serving
1/2 cup slivered almonds
1/2 poumd roasted red peppers, drained
*1 egg yolk
2 large garlic cloves, peeled
1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon sherry vinegar

Steps:

  • In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
  • To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
  • Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

HAM AND MANCHEGO CROQUETAS WITH SMOKED PAPRIKA AIOLI



Ham and Manchego Croquetas With Smoked Paprika Aioli image

Addictive ham and nutty Manchego cheese croquetas (I call them croquettes) that can be made ahead and quickly fried at the last minute. This recipe was entered in the contest for Your Best One-Bite Party Snack by Sonali aka The Foodie Physician.

Provided by gailanng

Categories     Ham

Time P1DT15m

Yield 20-22 croquettes

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1 1/4 cups whole milk
1/3 cup serrano ham (about 1.8 oz.) or 1/3 cup prosciutto, finely chopped (about 1.8 oz.)
1/3 cup grated manchego cheese (about 1.8 oz..)
1/8 teaspoon grated nutmeg
kosher salt
2 eggs
1 cup panko breadcrumbs
vegetable oil (for frying)
1 cup mayonnaise
2 garlic cloves
2 teaspoons fresh lemon juice
1 teaspoon spanish sweet smoked paprika

Steps:

  • Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring. The mixture will pull away from the sides of the pan. Taste the mixture and add Kosher salt if desired. If the ham and cheese are salty so you probably won't need to add any additional salt.
  • Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
  • When ready to cook the croquettes, lightly beat the eggs in a shallow dish. Mix the panko and 1/2 teaspoon Kosher salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the panko. Place the completed croquettes on a wire rack or baking sheet and refrigerate for 20 minutes. The croquettes must be chilled before frying otherwise they may fall apart in the oil.
  • Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice and smoked paprika in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
  • Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. Working in batches, fry the croquettes in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked paprika aioli.

Nutrition Facts : Calories 123.1, Fat 8.3, SaturatedFat 2.4, Cholesterol 27.8, Sodium 137.2, Carbohydrate 10.1, Fiber 0.4, Sugar 1.9, Protein 2.3

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