Fried Pork and Ham Rolls
Fried Pork and Ham Rolls
Flamenquines
The name of this tapa, “little flamencos,” hints at its origin in the city of Seville. I first tasted flamenquines at the renowned Madrid bar Gayango, a sibling of the original bar in Seville, where these were the most popular tapas.
Ingrediënten
MAKES 6 TO 8 SERVINGS
- 1 recipe for Béchamel Sauce
- 4 thin slices of cooked pork loin cut into 2.5 x 2-inch pieces
- 4 thin slices of Serrano ham or prosciutto cut into 2.5 x 2-inch pieces
- 2 large eggs lightly beaten
- Bread crumbs for dredging
- 2 garlic cloves mashed using a garlic press or mortar and pestle
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Olive oil for frying
Instructies
- Prepare the béchamel sauce as instructed in step 2 of the recipe.
- Take one slice of ham and place it on top of a slice of pork.
- Roll them up and secure the roll with a toothpick.
- Dip each roll in the white sauce, ensuring it’s completely coated.
- Place the coated rolls on a plate and refrigerate for at least 1 hour or until the sauce solidifies.
- In a shallow bowl, place the beaten eggs.
- In another shallow bowl, put the bread crumbs and mix in the mashed garlic and chopped parsley.
- Heat at least 1/2 inch of oil in a medium skillet over medium-high heat.
- Alternatively, use a deep fryer set at 365°F.
- The oil is ready when a cube of bread turns light brown in 60 seconds.
- Dip each roll in the beaten eggs, then dredge it in the bread crumbs, ensuring it’s evenly coated.
- Place the rolls in the hot oil and cook, turning them once, until they turn golden.
- Use a slotted spoon to transfer the rolls to paper towels, allowing excess oil to drain.
Notes / Tips / Wine Advice:
Serve these delicious fried pork and ham rolls while they are hot. Enjoy!
