Target: 6 × 4 inches · landscape

Serrano Ham and Manchego Croquettes

210 min · 6 tapas servings

Ingredients

□ 4 tbsp unsalted butter

□ 1 1/2 cups all-purpose flour, divided

□ 2 cups whole milk

□ 4 oz Serrano ham, finely diced

□ 4 oz Manchego cheese, finely grated

□ 1/8 tsp freshly grated nutmeg

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 3 large eggs

□ 2 cups panko breadcrumbs

□ 3 cups neutral oil, for shallow-frying

1. Warm the milk and prep the filling ingredients; cook butter and flour to a smooth pale roux.

2. Whisk in warm milk until very thick, then fold in ham, Manchego, and seasonings off the heat.

3. Chill until firm, then shape into even short logs while keeping the filling cold.

4. Double-coat each log in flour, egg, and panko, then chill again to set the crumb shell.

5. Heat oil to a steady frying temperature and cook a few croquettes at a time until golden; serve each batch hot.

Cook’s note: Cold, firm filling and an unbroken double crumb coating help prevent leaks in the skillet.