Mains
Ham Croquettas
No tapas meal would be complete without croquettas!
| Mise en Place |
| STAPLES |
DAIRY |
| 1/2 cup |
ap flour |
4 tbs |
butter |
| 1/3 cup |
diced jamon |
1 1/4 cup |
milk |
| |
kosher salt |
1 cup |
cream |
| 3 cups |
fine bread crumbs |
VEGGIES |
| 3 large |
eggs, beaten |
1/2 cup |
finely diced onion |
| |
canola oil |
|
|
| 1 cup |
mayo |
|
|
| 1 tbs |
lemon juice |
|
|
| 1 tbs |
sherry vinegar |
|
|
| 2 tsp |
pimente d’ espelette |
|
|
| 1 tbs |
finely diced shallot |
|
|
| Equipment |
| 2 |
sauce pans |
| 1 |
baking dish |
| 1 |
dutch oven |
| 1 |
cooling rack |
| 3 |
plates with rims |
| 1 |
small ice cream scooper (#60) |
| 1 |
bowl |
| Directions |
| Step |
Action |
| 1 |
In sauce pan, melt butter over medium low heat and cook onion with a bit of salt till soft, 20 minutes |
| 2 |
In a separate sauce pan, combine milk and cream, bring to a boil and remove from heat |
| 3 |
Add flour to onions and cook 1 minute |
| 4 |
Add in milk mixture in a slow stream, whisking continously and vigoursly |
| 5 |
Remove from heat, add jamon, and season to taste |
| 6 |
Pour mixture into baking dish, cover with plastic wrap directly on mixture and cool in fridge overnight |
| 7 |
meanwhile, make dipping sauce. combine shallot, vinegar, lemon juice and a big pinch of salt in a bowl. let sit for 15-30 minutes. |
| 8 |
whisk mayo and pimente d’ espelette into shallot mixture. cover with plastic wrap and stash in fridge |
| 9 |
once mixture is cool, you can form the croquettes. On one plate put bread crumbs, on other plate put egg, and the other plate to hold the finished croquettas |
| 10 |
Use the scoop to scoop out a ball of goodness. Roll in bread crumbs, then egg, the bread crumbs again and put on empty plate. Repeat until all filling is used |
| 11 |
Add 3 inches of oil to dutch oven, heat to 375 |
| 12 |
working in batches fry croquettes 1-2 minutes until golden brown |
| 13 |
serve with mayo |
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