Today I am craving my aunt's carmen croquetas, they are creamy, crispy and they just melt in your mouth. Croquetas are a very popular tapa in Spain made of bechamel sauce and filled with any other flavors you like it also goes great as a side dish for dinner.
Start this recipe as early as possible because it requires them to be cooled before they can be cooked.
Prosciutto and Manchego Cheese Croquetas
*If you can't find manchego cheese gruyer, asiago, or fontina work great also.** You can also use regular ham just make sure it's a good one.
Ingredients: Makes 14-16 croquetas
4 tbsp of unsalted butter
1/2 onion minced
1 clove of garlic minced
3/4 cup of flour
1 1/4 cup of milk no fat free milk 2% or whole milk
Salt and pepper to taste
1/2 cup of chopped prosciutto
3/4 cup of manchego cheese
2 eggs beaten
2 cups of breadcrumbs
1 1/4 cup of canola oil (for frying)
1 tbs of fresh chives chopped
Preparation
Melt the butter in a large heavy skillet over medium heat. Add the onion and sauté until softened but not browned, about 4 minutes. Add the flour and cook, stirring constantly with a wooden spoon, until the flour is thoroughly incorporated but hasn't browned at all, 3 to 4 minutes. Gradually stir (use a whisk for this part) in the milk and cook, stirring constantly, until the sauce is smooth and thickened. Add the cheese, stirring until it melts completely. Stir in the ham, then season with salt, pepper. Put this mixture in a bowl and refrigerate for about 2 hours.
Prepare your breadding station, 1 container with flour, another with 2 beaten eggs for dredging, the last one with breadcrumbs.
Frying station: Grab a heavy bottom sauce pan at least 3 quart and add the oil for frying and start waming your oil at medium-high heat, also line a plate with paper towels to drain the croquetas.
Once the mixture has cooled flour your hands and use a cookie scoop and scoop some mixture and roll the mixture in your hands making little balls or you can also make them into sausages have fun with it and have your kids help shape them they will have a blast. One by one, flour them then, dip the croquetas into the egg mixture and then into the crumbs, turning to coat, then repeat, making sure to completely coat the croquetas, or they will leak when cooked. Place them on a baking sheet or plate and freeze them for 30 minutes. Then drop them into your oil let them float for about 3-4 minutes until browned. Pull them out and drain them in your plate with paper towels. You can dip them in any sauce you like we like salsa rosada or pink sauce which is simply 3 tablespoons of mayo and 3 tablespoons of ketchup. Yum!
Double this recipe and freeze the croquetas they can be frozen for up to 2 months so whenever you have someone drop by you can always offer this great tapa and a glass of beer. Beer and croquetas go great together try them they are perfect for each other.
Start this recipe as early as possible because it requires them to be cooled before they can be cooked.
Prosciutto and Manchego Cheese Croquetas
*If you can't find manchego cheese gruyer, asiago, or fontina work great also.** You can also use regular ham just make sure it's a good one.
Ingredients: Makes 14-16 croquetas
4 tbsp of unsalted butter
1/2 onion minced
1 clove of garlic minced
3/4 cup of flour
1 1/4 cup of milk no fat free milk 2% or whole milk
Salt and pepper to taste
1/2 cup of chopped prosciutto
3/4 cup of manchego cheese
2 eggs beaten
2 cups of breadcrumbs
1 1/4 cup of canola oil (for frying)
1 tbs of fresh chives chopped
Preparation
Melt the butter in a large heavy skillet over medium heat. Add the onion and sauté until softened but not browned, about 4 minutes. Add the flour and cook, stirring constantly with a wooden spoon, until the flour is thoroughly incorporated but hasn't browned at all, 3 to 4 minutes. Gradually stir (use a whisk for this part) in the milk and cook, stirring constantly, until the sauce is smooth and thickened. Add the cheese, stirring until it melts completely. Stir in the ham, then season with salt, pepper. Put this mixture in a bowl and refrigerate for about 2 hours.
Prepare your breadding station, 1 container with flour, another with 2 beaten eggs for dredging, the last one with breadcrumbs.
Frying station: Grab a heavy bottom sauce pan at least 3 quart and add the oil for frying and start waming your oil at medium-high heat, also line a plate with paper towels to drain the croquetas.
Once the mixture has cooled flour your hands and use a cookie scoop and scoop some mixture and roll the mixture in your hands making little balls or you can also make them into sausages have fun with it and have your kids help shape them they will have a blast. One by one, flour them then, dip the croquetas into the egg mixture and then into the crumbs, turning to coat, then repeat, making sure to completely coat the croquetas, or they will leak when cooked. Place them on a baking sheet or plate and freeze them for 30 minutes. Then drop them into your oil let them float for about 3-4 minutes until browned. Pull them out and drain them in your plate with paper towels. You can dip them in any sauce you like we like salsa rosada or pink sauce which is simply 3 tablespoons of mayo and 3 tablespoons of ketchup. Yum!
Double this recipe and freeze the croquetas they can be frozen for up to 2 months so whenever you have someone drop by you can always offer this great tapa and a glass of beer. Beer and croquetas go great together try them they are perfect for each other.
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