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 |