Snack

Jamón & Wild Garlic Croquetas

Name: Jamón & Wild Garlic Croquetas
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Cuisine: Spanish
Ingredients: 150g wild garlic leaves, washed, blanched, squeezed dry, and finely chopped; 350g milk, warmed; 45g olive oil; 65g flour; 35g manchego; 80g jamón ibérico; 1 egg, beaten; 75g breadcrumbs; 1 L vegetable oil, for frying

Golden, crisp croquetas filled with a creamy manchego, jamón ibérico, and wild garlic béchamel.

2 hr 5 min
390 kcal
Spanish

Mellowpan tip: Makes 6 servings, plenty to share.

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Ingredients

For 6 servings

Steps

Step 1:
Wash the wild garlic leaves well in a colander, then pour boiling water from the kettle over them until just wilted.
Step 2:
Immediately rinse the leaves under cold running water, squeeze out the excess water, and finely chop.
Step 3:
Warm the milk in a pan over low heat until just steaming.
Step 4:
Heat the olive oil in a second pan, then stir in the flour for a couple of minutes until it starts to brown slightly.
Step 5:
Gradually add the warm milk a little at a time until you have a thick, silky sauce.
Step 6:
Bubble the sauce for 1–2 minutes, stirring to make sure all the flour has cooked out. Season.
1–2 min
Step 7:
Add the manchego, jamón, and wild garlic to the pan, and beat to combine.
Step 8:
Tip the mixture onto a lightly oiled baking tray or plate, spread it out, cover, and chill for at least 1 hour. It will keep chilled for up to 24 hours.
1 h
Step 9:
Lightly oil your hands and shape the mixture into 18–20 even-sized balls.
Step 10:
Arrange the balls on a baking tray and freeze for 30 minutes to firm up.
30 min
Step 11:
Beat the egg in a shallow dish with a little seasoning.
Step 12:
Tip the panko into a second dish.
Step 13:
Dip each croqueta in the egg, then turn to coat in the breadcrumbs. At this point, the raw croquetas can be frozen for up to three months.
Step 14:
Pour the vegetable oil into a large, deep pan, ensuring it is no more than one-third full, and heat to 170C, or until a cube of bread browns lightly in 30 seconds.
Step 15:
Fry the croquetas in batches for 2–3 minutes until deeply golden. To cook from frozen, fry at 160C for a few minutes longer until piping hot inside.
2–3 min
Step 16:
Remove the croquetas to a sheet of kitchen paper using a slotted spoon and leave to drain. Serve warm with a glass of sherry.