Croquettes with Serrano Ham and Manchego Cheese

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

unsalted butter, olive oil, onion, salt, flour, milk, serrano ham, manchego cheese, eggs, bread crumbs, vegetable oil, parsley

Taken from www.epicurious.com/recipes/food/views/croquettes-with-serrano-ham-and-manchego-cheese-393433 (may not work)

Another recipe

Switch theme