Delight in the exquisite flavors of Spanish cuisine with our Iberico Ham and Manchego Cheese Croquettes recipe. These crispy, golden bites are filled with rich Iberico ham and creamy Manchego cheese, offering a perfect blend of savory and cheesy goodness. Ideal for tapas, appetizers, or a gourmet snack, these croquettes are sure to impress your guests and elevate your culinary repertoire.
Iberico Ham and Manchego Cheese Croquettes
Learn how to make Iberico Ham and Manchego Cheese Croquettes with our easy-to-follow recipe. These Spanish-inspired croquettes feature a crispy exterior and a deliciously rich filling of Iberico ham and Manchego cheese. Perfect for tapas, appetizers, or snacks, this dish combines the best of Spain's flavors in a delightful bite-sized treat.
Ingredients
- 100g Iberico ham, finely chopped
- 100g Manchego cheese, grated
- 50g unsalted butter
- 50g all-purpose flour
- 500ml whole milk
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 2 large eggs, beaten
- 100g breadcrumbs
- Vegetable oil for frying
Instructions
- Prepare the Béchamel Base: Melt the butter in a saucepan over medium heat.
- Add the flour and cook, stirring constantly, for 2 minutes to make a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps.
- Cook for 5-7 minutes, stirring frequently, until the mixture thickens.
- Add Flavors: Stir in the chopped Iberico ham, grated Manchego cheese, and nutmeg.
- Season with salt and pepper to taste.
- Cook for another 2 minutes, stirring to combine all ingredients.
- Cool the Mixture: Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours or overnight until firm.
- Shape the Croquettes: Once chilled, form the mixture into small cylinders or balls (about 2 tablespoons each).
- Prepare for Frying: Set up a breading station with three shallow dishes: Flour Beaten eggs Breadcrumbs Dip each croquette in flour, then egg, then breadcrumbs, ensuring they're fully coated.
- Fry the Croquettes: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the croquettes in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve hot, optionally with a side of aioli or romesco sauce for dipping
Notes
Serving Suggestions
- Tapas Platter:
- Serve the croquettes as part of a Spanish tapas platter alongside other small bites like patatas bravas, olives, and marinated artichokes.
- Dipping Sauces:
- Offer a variety of dipping sauces such as aioli, romesco sauce, or a spicy harissa yogurt for added flavor.
- Salad Pairing:
- Serve with a fresh arugula salad dressed with lemon vinaigrette to balance the richness of the croquettes.
- Charcuterie Board:
- Include the croquettes on a charcuterie board with slices of Iberico ham, Manchego cheese, crackers, nuts, and dried fruits for a beautiful presentation.
- Garnish with Fresh Herbs:
- Top the croquettes with freshly chopped parsley or chives for a pop of color and freshness.
- Vegetable Crudités:
- Serve alongside a platter of fresh vegetable crudités such as carrots, celery, and bell peppers for a crunchy contrast.
- Wine Pairing:
- Pair with a glass of Spanish wine, such as a crisp white wine like Albariño or a light red like Garnacha, to complement the flavors of the dish.
- Mini Sliders:
- Create mini sliders by placing a croquette in a small bun with some arugula and a drizzle of sauce for a fun finger food option.
- Stuffed Peppers:
- Serve the croquettes with stuffed mini bell peppers filled with cream cheese and herbs for a colorful side dish.
- Bruschetta:
- Offer crostini topped with smoked salmon or a tomato basil mixture as a complementary appetizer.
Nutritional Information (Per Croquette) | |
---|---|
Calories | 120 kcal |
Total Fat | 8 g |
Saturated Fat | 3 g |
Cholesterol | 25 mg |
Sodium | 180 mg |
Total Carbohydrate | 8 g |
Dietary Fiber | 0.5 g |
Sugars | 1 g |
Protein | 5 g |