Savory Partridge and Cheese Croquettes
Croquetas de Perdiz y QuesoPartridge and quail are abundant throughout Spain, both in the wild and on the dining table. In this dish, they are transformed into exquisite croquettes with the subtle addition of mild cheese.
Ingredients
Makes approximately 30 delectable tapas
- 3 tablespoons of olive oil
- 1 tablespoon of unsalted butter
- 6 tablespoons of all-purpose flour
- ¾ cup of milk
- ¼ cup of chicken or vegetable broth
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- A generous amount of freshly ground nutmeg
- 1 partridge or 2 quail deboned, skin removed, and finely chopped
- ¼ cup of finely chopped Serrano Spanish cured mountain ham or prosciutto
- 2 thin slices of mild cheese such as Spanish Tetilla or Fontina, finely chopped
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- 2 large eggs lightly beaten
- Bread crumbs for coating
- Extra-virgin olive oil for frying
Instructions
- In a medium saucepan over medium heat, heat the 3 tablespoons of olive oil and 1 tablespoon of unsalted butter until the butter melts.
- Add the all-purpose flour and cook, stirring constantly, for about 2 minutes until well combined.
- Gradually blend in the milk and broth, seasoning with salt, pepper, and a generous pinch of nutmeg.
- Continue to cook, stirring constantly, until the mixture thickens and becomes smooth.
- Stir in the finely chopped partridge (or quail), Serrano ham, cheese, and parsley, and continue to stir for an additional 5 minutes.
- Allow the mixture to cool slightly, stirring occasionally to release excess steam.
- Spread the mixture onto a dinner plate and let it cool, then refrigerate until it becomes firm enough to handle.
- With hands lightly dusted with flour, shape the partridge mixture into appealing 1/2-inch balls.
- Prepare separate shallow bowls for the beaten eggs and bread crumbs.
- In a large skillet, heat at least 1/2 inch of extra-virgin olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tantalizing golden brown in just 60 seconds.
- Gently dip each croquette into the beaten egg, ensuring a delicate coating, and then generously coat them with the bread crumbs.
- Fry the croquettes, turning them several times, until they achieve a luscious golden hue.
Notes / Tips / Wine Advice:
Use a slotted spoon to transfer these golden croquettes to a paper towel-lined plate, allowing any excess oil to drain. Serve these exquisite tapas while they are still hot, celebrating the delightful combination of partridge, cheese, and savory ham.