Croquetas de Jamon Serrano y Manchego

We were having the Boyz over for a trip down memory lane in May, we had just come out of a 100+ day, hard lockdown and were finally permitted to have less than five people in our backyards so we jumped on it! The Boyz are Andy and Mark, they own a lovely Irish Pub in Leslieville called The Roy. I met Andy many years ago when we both worked at a design firm and have been friends ever since. Andy and Mark love to travel and they love to travel to Spain. Way back in 2020, before the world fell apart, we happened to be in Spain at the same time so we met up in Malaga. We soon realized that our friendship had gotten a lot deeper because of our shared love of Spain. Sadly the last year and a bit has not been kind to restauranteurs and the Boyz are definitely feeling the pinch so when we were allowed people over, I thought I’d create a night of tapas for a trip down memory lane with food. And who doesn’t love an entire night of eating?

Many of the recipes I served have appeared on the blog, but this one is new and so delicious, I had to post it. This is a compilation of several recipes online and my tapas books so I don’t have a reference. When you say croquetas, I immediately think of creamy potatoes but this one is not made with potatoes (although it would have been delicious too), it’s made with a thick béchamel, and you know how I adore béchamel! As you can see from the menu, it was served later in the evening and people were getting pretty full, but not one was left on the plate! Not one.

The menu for the night:

1. Crispy Calamari with Romesco Sauce 
2. Bacon Wrapped Dates
3. Sautéed chorizo with Bread 
4. Spanish Potato Omelette 
5. Tuna Avocado salad in Endive Spoons 
6. Manchego and Serrano Croquettes (recipe below)
7. Catalan Tomato Bread with Anchovies
8. Seared Scallop on Creamed Corn 

Dessert:

• Selection of Spanish cheeses, crackers, grapes, nuts

Croquetas de Jamon Serrano y Manchego

Makes 16 croquettes, about 26 g each

Ingredients:

• 80 g serrano ham, finely chopped
• 50 g shallot, finely chopped
• 50 g manchego cheese, coarsely grated
• 30 g butter
• 15 mL EVOO
• 60 g all-purpose flour
• 200 mL milk
• Pinch of salt
• 1 large egg
• 45 g panko
• 20 g manchego cheese, finely grated
• 500 mL peanut oil

Directions:

1. Heat the butter and olive oil in a pan, add the shallots and cook until translucent.
2. Add the flour and stir well and cook for a couple of minutes. Whisk in the milk and stir until thickened. Stir in the Serrano ham and 50 g of the coarsely grated cheese.
3. Spread the mixture onto a parchment-lined baking sheet and allow to cool completely.
4. Once cool, shape into little ovals about 26 g each. Refrigerate for 30 minutes.
5. Whip the egg with a fork in a small bowl. In another small bowl, combine the panko and the finely grated Manchego cheese.
6. Dip each oval into the egg and coat thoroughly, then plunge each one into the panko mixture and coat well, storing each one on a clean parchment-lined pan.
7. Heat the oil to at least 350 F and fry each croquette until golden. Serve immediately or hold on a baking sheet and reheat in a 350 F oven until warmed through.
8. Serve with Romesco Sauce.