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Iberico cheese recipe
Andrea

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.
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Prep Time 30 minutes
Cook Time 18 minutes
Servings: 20 croquettes
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prepare the Béchamel Base: Melt the butter in a saucepan over medium heat.
  2. Add the flour and cook, stirring constantly, for 2 minutes to make a roux.
  3. Gradually whisk in the milk, stirring constantly to avoid lumps.
  4. Cook for 5-7 minutes, stirring frequently, until the mixture thickens.
  5. Add Flavors: Stir in the chopped Iberico ham, grated Manchego cheese, and nutmeg.
  6. Season with salt and pepper to taste.
  7. Cook for another 2 minutes, stirring to combine all ingredients.
  8. 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.
  9. Refrigerate for at least 2 hours or overnight until firm.
  10. Shape the Croquettes: Once chilled, form the mixture into small cylinders or balls (about 2 tablespoons each).
  11. 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.
  12. 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.
  13. Serve: Serve hot, optionally with a side of aioli or romesco sauce for dipping

Notes

Serving Suggestions

  1. Tapas Platter:
    • Serve the croquettes as part of a Spanish tapas platter alongside other small bites like patatas bravas, olives, and marinated artichokes.
  2. Dipping Sauces:
    • Offer a variety of dipping sauces such as aioli, romesco sauce, or a spicy harissa yogurt for added flavor.
  3. Salad Pairing:
    • Serve with a fresh arugula salad dressed with lemon vinaigrette to balance the richness of the croquettes.
  4. 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.
  5. Garnish with Fresh Herbs:
    • Top the croquettes with freshly chopped parsley or chives for a pop of color and freshness.
  6. Vegetable Crudités:
    • Serve alongside a platter of fresh vegetable crudités such as carrots, celery, and bell peppers for a crunchy contrast.
  7. 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.
  8. 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.
  9. Stuffed Peppers:
    • Serve the croquettes with stuffed mini bell peppers filled with cream cheese and herbs for a colorful side dish.
  10. Bruschetta:
    • Offer crostini topped with smoked salmon or a tomato basil mixture as a complementary appetizer.