Ham croquetas with garlic mayo
- Prepare
- over 2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4-6
- Dietary
- Nut-free
Try serving these crisp ham croquettes as a party snack or as part of a tapas menu.
Ingredients
- butter: 75²µ/2½´Ç³ú butter
- plain flour: 200g/7oz plain flour
- milk: 500ml/18fl oz milk
- black pepper: salt and freshly ground black pepper
- breadcrumbs: 75²µ/2½´Ç³ú fresh breadcrumbs
- ham: 100²µ/3½´Ç³ú ham, chopped
- serrano ham: 50g/2oz serrano ham, chopped
- parsley: 1 small bunch fresh parsley, chopped
- plain flour: 75²µ/2½´Ç³ú plain flour
- eggs: 2 free-range eggs, beaten
- : 100²µ/3½´Ç³ú panko Japanese breadcrumbs
- rapeseed oil: rapeseed oil, for deep frying
For the mayonnaise
- egg yolks: 3 free-range egg yolks
- English mustard: 1-2 tsp English mustard
- rapeseed oil: 100ml/3½fl oz rapeseed oil
- white wine vinegar: 1 tbsp white wine vinegar
- garlic: ½ tsp crushed garlic (approximately 1 small clove)
- black pepper: salt and freshly ground black pepper
Method
Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper.
Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.
Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs.
Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)
Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.
To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.
Serve the croquetas on a board with a bowl of mayonnaise for dipping.
