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Croquettas de Jamon

Recipe provided by Austin Personal Chef: Carlos Crusco

Ingredients 

Directions

  1. In a saute pan, heat olive oil & butter over medium heat. When butter has melted, add the onion and cook until translucent (5-7 minutes). Season with salt/pepper and pimenton. Cook another minute.
  2. Add flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.
  3. Add 1/2 cup of milk & increase heat to medium-high. Bring mixture to a boil and add remaining milk. Cook, stirring constantly with the spoon or whisk, for about 2-3 minutes.
  4. Add the stock and continue cooking. Decrease heat to medium and cook, stirring constantly to prevent lumps from forming, for about 5-7 minutes, or until thickened.
  5. Add Jamon Serrano & stir until evenly distributed. Pour mixture into a casserole dish & spread it evenly to cool down in the refrigerator for at least 3 hours (preferable to let it sit overnight and allow the mixture to set).
  6. Meanwhile, set up the breading stations: Spread flour on a dinner plate. Break eggs into a bowl and beat lightly until blended. Spread bread crumbs into a large bowl.
  7. Using hands, shape mixture into walnut-sized croquettes. Then roll in the flour, shaking off excess flour. Dip into beaten egg and roll in bread crumbs, coating it evenly. Set aside and continue. Lay croquettes in a single layer on a platter & refrigerate for 30 minutes before frying.
  8. Pour oil into large pot over med-high heat. When oil is at 350 degrees, slip 6-8 croquettes into oil, pressing gently to submerge, and fry for about 3-4 minutes or until golden brown on all sides.
  9. Using slotted spoon, lift out croquettes and transfer to a platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is hot before adding more croquettes.
  10. Serve immediately on a platter with fresh parsley and/or lemon wedges. Enjoy!-