Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
2 tbsps. olive oil, 1 tbsp. unsalted butter
2 cups vegetable or canola oil – for frying
1 yellow Spanish onion – finely minced
1-2 tsps. Pimenton
4 heaping tablespoons all-purpose flour
1 cup milk
½ cup chicken stock
8-10 ounces Jamon Serrano – finely chopped
Salt & pepper
Breading: 1/4 cup flour, 2 eggs, and 1 cup Panko bread crumbs
Directions
In a saute pan, heat olive oil & butter over medium heat. When butter has melted, add the onion and cook until translucent (5-7 minutes). Season with salt/pepper and pimenton. Cook another minute.
Add flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.
Add 1/2 cup of milk & increase heat to medium-high. Bring mixture to a boil and add remaining milk. Cook, stirring constantly with the spoon or whisk, for about 2-3 minutes.
Add the stock and continue cooking. Decrease heat to medium and cook, stirring constantly to prevent lumps from forming, for about 5-7 minutes, or until thickened.
Add Jamon Serrano & stir until evenly distributed. Pour mixture into a casserole dish & spread it evenly to cool down in the refrigerator for at least 3 hours (preferable to let it sit overnight and allow the mixture to set).
Meanwhile, set up the breading stations: Spread flour on a dinner plate. Break eggs into a bowl and beat lightly until blended. Spread bread crumbs into a large bowl.
Using hands, shape mixture into walnut-sized croquettes. Then roll in the flour, shaking off excess flour. Dip into beaten egg and roll in bread crumbs, coating it evenly. Set aside and continue. Lay croquettes in a single layer on a platter & refrigerate for 30 minutes before frying.
Pour oil into large pot over med-high heat. When oil is at 350 degrees, slip 6-8 croquettes into oil, pressing gently to submerge, and fry for about 3-4 minutes or until golden brown on all sides.
Using slotted spoon, lift out croquettes and transfer to a platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is hot before adding more croquettes.
Serve immediately on a platter with fresh parsley and/or lemon wedges. Enjoy!-
