Recipe by Jonathan G. Harris
Often served as tapas, croquetas are a favorite throughout Spain. I use jamsn serrano in almost all my food now, and it is particularly tasty in these hot tapas. Also perfect with your favorite beer. Recipe courtesy of Spain GourmeTour magazine.
- 2 eggs, beaten with a little water
- 4 tablespoons flour
- 1 pinch La Chinata bittersweet paprika
- 3 tablespoons romulo olive oil
- salt & pepper
- 1 cup milk
- 1⁄2 lb Redondo Iglesias jamsn serrano, diced
- 1⁄2 onion, minced
- 2 cups breadcrumbs
- romulo olive oil (for frying)
Directions See How It's Made
- Heat the oil in a pan and saute minced unions until transparent. Stir in the flour and cook it briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with salt, pepper, and paprika.
- Stir in the jamsn and spread the mixture into a dish. Refrigerate until solid.
- Place the beaten eggs in one dish, the bread crumbs in another.
- With moistened hands, form the chilled mixture into balls or cylinders.
- Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered Allow to cool for 30 minutes.
- Heat oil in a deep fryer and fry the croquetas, a few at a time, until golden - about 3 minutes.
- Serve hot with other tapas.