Savory Ham and Fresh Pork Croquettes
Savory Ham and Fresh Pork Croquettes
Croquetas de Jamón y CerdoIn this dish, we create a harmonious croquette featuring a blend of ham and fresh pork, enhanced by the earthy accents of nutmeg and cinnamon.
Equipment
Ingrediënten
Makes approximately 35 delightful tapas
- 3 tablespoons of unsalted butter
- 5 tablespoons of premium olive oil
- ¾ cup of all-purpose flour
- 1 ½ cups of milk
- ½ cup of chicken or vegetable broth
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- A dash of grated or ground nutmeg
- A dash of ground cinnamon
- ½ cup of finely chopped Serrano Spanish cured mountain ham or prosciutto
- 1 cup of finely chopped cooked fresh lean pork loin
- 2 large eggs lightly beaten
- Bread crumbs for coating
- Extra-virgin olive oil for frying
Instructies
- In a medium saucepan over medium heat, heat the 3 tablespoons of unsalted butter and 5 tablespoons of premium olive oil until the butter melts.
- Add the all-purpose flour and cook, stirring constantly, for about 3 minutes.
- Gradually blend in the milk and broth, then season with salt, pepper, a dash of nutmeg, and a dash of cinnamon.
- Continue cooking, stirring constantly, until the mixture thickens and becomes velvety.
- Reduce the heat to low, and stir in the finely chopped Serrano ham, chicken, and fresh pork.
- Continue to cook, stirring occasionally, for approximately 10 more minutes.
- Spread the mixture onto a dinner plate, allow it to cool, and then refrigerate it until it becomes firm enough to handle.
- With hands lightly dusted with flour, shape the pork mixture into delightful 1-inch balls.
- Prepare separate shallow bowls for the beaten eggs and bread crumbs.
- In a large skillet, heat at least 1 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 tempting golden brown in just 60 seconds.
- Gently dip each croquette into the beaten egg, ensuring an even 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, savoring the delightful combination of ham and fresh pork with a touch of nutmeg and cinnamon.
