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