5 May 2008

Serrano Ham Croquettes

This recipe has been around for generations in Spain, little wonder it is still going strong as these croquettes are the best we have ever tasted. Although the dish is a little time consuming to make, it can be prepared a day in advance and brought out at the last minute for cooking. We (and any Spanish bar) would take the Pepsi challenge on any home made serrano ham croquette!

You will need:

100g Serrano Ham
75g plain flour
75ml extra virgin olive oil
1 litre milk
2 eggs
Olive oil (for frying)

How to cook:

Chop the ham into small pieces

Warm the milk

In a frying pan, but not on the heat, mix the flour with the oil and very slowly add the warm milk stirring all the time.

Place the pan over a medium heat and add the ham, a pinch of salt and a pinch of nutmeg. Keep stirring until the mixture thickens and begins to come away from the edges of the pan.

Transfer the mixture into a square dish and leave to cool.

When the mixture is cool, cut into equal sized pieces.

Mould the pieces into oval shapes and dip each piece into the beaten eggs and then roll in the breadcrumbs.

Heat the olive oil in a pan (you need enough oil to cover the croquettes) and fry until golden brown.


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