Jamon & wild garlic croquetas
Crisp croquetas stuffed with jamón and wild garlic — a classic Spanish pork recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Spanish, Dinner
Ingredients
- 150 g wild garlic leaves
- 350 ml milk
- 45 g olive oil
- 65 g flour
- 35 g manchego
- 80 g jamón ibérico
- 1 pcs eggs
- 75 g breadcrumbs
- 1 tbsp vegetable oil
Instructions
- Rinse the wild garlic leaves thoroughly in a colander, pour boiling water from the kettle over them until they just wilt, immediately rinse under cold running water, squeeze out excess moisture and finely chop.
- Gently warm the milk in a saucepan over low heat until it begins to steam; in a second pan heat the oil or butter, add the flour and cook for a couple of minutes until it starts to take on colour.
- Whisk in the warm milk gradually, a little at a time, until you have a thick, silky sauce; let it bubble for 1–2 minutes while stirring so the flour cooks through, then season.
- Fold in the manchego, jamón and chopped wild garlic until well combined, then spread the mixture onto a lightly oiled baking tray or plate, cover and chill for at least 1 hour (it can be kept chilled for up to 24 hours).
- Lightly oil your hands and roll the chilled mixture into 18–20 evenly sized balls, place them on a baking tray and freeze for 30 minutes to firm up.
- Beat the egg with a little seasoning in a shallow dish and place the panko breadcrumbs in a separate shallow dish.
- Dip each croqueta into the beaten egg, then press and turn to coat completely in the panko; at this point the uncooked croquetas can be frozen for up to 3 months.
- Pour oil into a large deep pan to no more than one-third full and heat to 170°C (or test by browning a cube of bread lightly in about 30 seconds).
- Fry the croquetas in batches for 2–3 minutes until a deep golden colour (if frying from frozen, cook at 160°C for a few minutes longer until piping hot inside), lift out with a slotted spoon to drain on kitchen paper and serve warm.