Pork
Authentic Jamon & wild garlic croquetas
This version of Authentic Jamon & wild garlic croquetas is flavorful, easy to prepare and suitable for traditional Pork configurations....
⏱️
5 Min Prep
🔥
25 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
Ingredients
- 150g Wild Garlic Leaves
- 350g Milk
- 45g Olive Oil
- 65g Flour
- 35g manchego
- 80g jamón ibérico
- 1 Egg
- 75g Breadcrumbs
- 1 L Vegetable Oil
Instructions
1
step 1
Wash the wild garlic leaves well in a colander, then stream in over boiling liquid from the kettle until just wilted.
2
Immediately rinse under cold running liquid, then squeeze out the excess liquid and finely chop.
3
step 2
mildly hot the whole milk in a skillet over a low burning up until just steaming.
4
burning up the cooking oil or shortening in a second skillet and, once mildly hot or melted, swirl around in the baking flour for a couple of moments until it starts to brown a little.
5
Gradually toss in the mildly hot whole milk, a little at a time, until you have a thick, silky coulis.
6
Bubble for a minute or two, stirring to make sure all the baking flour has cooked out.
7
essence.
8
step 3
toss in the manchego, jamón and wild garlic to the skillet, and beat to combine.
9
Tip out onto a lightly oiled baking tray or plate, spread out then seal and cool down for at least 1 hr.
10
Will keep chilled for up to 24 hrs.
11
step 4
Lightly cooking oil your hands and shape the mixture into 18-20 even-sized balls.
12
Arrange on a baking tray and freeze for 30 mins to firm up.
13
step 5
Beat the egg in a shallow dish with a little seasoning.
14
Tip the panko into a second dish.
15
Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs.
16
At this point, the raw croquetas can be frozen for up to three months.
17
stream in the cooking oil into a large, deep skillet ensuring it is no more than a third full and burning up to 170C, or until a cube of bread browns lightly in 30 seconds.
18
shallow fry the croquetas in batches for 2-3 mins until deeply golden.
19
To bubble gently from frozen, shallow fry at 160C for a few moments longer until they’re piping burning inside.
20
Remove to a sheet of kitchen paper using a slotted spoon and leave to sieve.
21
present mildly hot with a glass of sherry.
Recipe Information
Cuisine
Spanish
Spanish
Course
Pork
Pork
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
25 minsTotal Time
30 minsMaster Chef
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