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Chef Alex Bujoreanu's Jamón Croquetas

Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Servings: 18 croquetas
Course: Appetizer
Ingredients Method

Ingredients
  

  • 4 oz jamón Serrano, diced
  • 1 medium Spanish onion, sliced
  • 6 tbsp extra virgin olive oil
  • 2 cups unbleached all-purpose flour1
  • 1 tsp nutmeg
  • 1 tsp kosher salt
  • 2 large eggs
  • 1 cup plain breadcrumbs
  • canola oil, for frying
Garlic aioli
  • 1 large egg
  • 2 cloves garlic
  • 1 cup extra virgin olive oil
  • 1/2 tsp smoked paprika
  • salt to taste

Method
 

For the croquetas
  1. Heat olive oil over medium heat in a saucepan. Add onions and sauté for 5 minutes, or until soft. Add jamón and cook an additional 2 minutes.
  2. Add 1 cup of flour and stir with a wooden spoon for 5 minutes. Gradually add milk and stir consistently until the mixture thickens.
  3. Puree the mixture with a hand blender for 2 minutes. Chill mixture in the refrigerator until cool enough to handle. Once cool, roll dough into a ball using a tablespoon scoop and place balls onto a cookie sheet.
  4. Prepare to bread the balls by placing the remaining flour on a plate, whisk the eggs in a shallow bowl and put breadcrumbs on an additional plate. Place each ball in the flour, then in the eggs and finally the breadcrumbs, coating thoroughly. Place back on the cookie sheet and put into the freezer overnight.
  5. Heat the canola oil over high heat. Fry croquetas until golden brown. Serve with garlic aioli.
Garlic aioli
  1. Using a hand blender, puree the egg and garlic. Slowly add in the olive oil to emulsify, add smoked paprika and salt to taste. Set in the refrigerator to chill until ready to use.