Pork
Jamon & wild garlic croquetas Made Easy
Learn how to prepare Jamon & wild garlic croquetas Made Easy with this simple recipe. Perfect for Pork and ideal for Spanish lovers....
⏱️
15 Min Prep
🔥
35 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 transfer 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 bring to temperature until just steaming.
4
bring to temperature the fat or shortening in a second skillet and, once mildly hot or melted, mix gently in the baking flour for a couple of mins until it starts to brown a little.
5
Gradually introduce 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
augment the taste.
8
step 3
introduce 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 chill for at least 1 hr.
10
Will keep chilled for up to 24 hrs.
11
step 4
Lightly fat 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
transfer the fat into a large, deep skillet ensuring it is no more than a third full and bring to temperature 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 toast from frozen, shallow fry at 160C for a few mins longer until they’re piping fiery inside.
20
Remove to a sheet of kitchen paper using a slotted spoon and leave to strain.
21
enjoy mildly hot with a glass of sherry.
Recipe Information
Cuisine
Spanish
Spanish
Course
Pork
Pork
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
35 minsTotal Time
50 minsMaster Chef
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