Croquettes with serrano ham and manchego cheese
Instructions:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 / 4 cup finely chopped onion
- Coarse salt and freshly ground pepper
- 7 tablespoons all-purpose flour, plus more for shaping
- 3/4 cup whole milk
- 6 tablespoons finely chopped serrano ham
- 1/ 3 cup plus 1 / 4 cup grated Manchego cheese (about 1 3/4 ounces)
- 3 large eggs
- 1 1/ 2 cups fresh bread crumbs
- Vegetable oil, for frying
- Fresh flat-leaf parsley sprigs, for garnish
- Heat the butter and oil in a medium saucepan over medium heat until the butter has melted. Add the onion; season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the flour; cook, stirring, 1 minute. Whisk in the milk, and cook, whisking, 3 minutes. Whisk in the ham and π cup cheese. Season with salt and pepper as desired. Spread the mixture onto a baking sheet, and let cool completely. The mixture can be refrigerated in an airtight container up to 2 days.
- Whisk together the eggs in a shallow dish. Stir together the bread crumbs and remaining 1 / 4 cup cheese in another shallow dish. Scoop tablespoons of the cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in the beaten egg, then in the bread crumb mixture. Transfer to a parchment-lined baking sheet.
- Heat 2 1/ 2 inches oil in a large, heavy stockpot until it registers 375ï€ F on a deep-fry thermometer. Working in batches to avoid crowding, fry the croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust the heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.
- SERVES 8 TO 12 AS A TAPA ; MAKES ABOUT 16