Serrano Ham & Manchego Croquetas With Smoked Recipe

Serrano Ham & Manchego Croquetas with Smoked Paprika Aioli are a delicious Spanish dish that combines crispy, golden croquettes filled with a savory mixture of Serrano ham and Manchego cheese, served with a smoky aioli for dipping. Here’s how to make them:

Ingredients

For the Croquetas:

• For the Filling:
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup grated Manchego cheese
  • 1/2 cup finely chopped Serrano ham
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)
• For Breading:
  • 1/2 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (preferably panko)
  • Oil for frying (vegetable or olive oil)

For the Smoked Paprika Aioli:

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

Make the Croquetas Filling:

1. Sauté the Aromatics: In a medium skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until softened and translucent (about 5 minutes).
2. Make the Roux: Stir in the flour and cook for 2-3 minutes, stirring constantly, until lightly golden.
3. Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, about 5 minutes.
4. Add Cheese and Ham: Remove from heat and stir in the Manchego cheese, Serrano ham, and season with salt and pepper. If desired, add chopped parsley. Allow the mixture to cool, then refrigerate for about 1 hour to firm up.

Shape and Coat the Croquetas:

5. Shape: Once cooled, take a tablespoon of the filling and shape it into small cylinders or balls.
6. Coat: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each croqueta in flour, dip in eggs, then coat with breadcrumbs.

Fry the Croquetas:

7. Heat Oil: In a large skillet, heat about 1/2 inch of oil over medium heat.
8. Fry: Fry the croquetas in batches, cooking until golden brown on all sides (about 3-4 minutes). Drain on paper towels.

Make the Smoked Paprika Aioli:

9. Mix: In a small bowl, combine mayonnaise, minced garlic, smoked paprika, lemon juice, salt, and pepper. Adjust seasoning to taste.

Serve:

• Serve the warm croquetas with the smoked paprika aioli for dipping. Enjoy!

Tips:

• For added flavor, you can mix in other herbs or spices into the filling.
• You can bake the croquetas instead of frying them for a healthier option—just spray them with cooking oil before baking at 400°F (200°C) for about 20 minutes or until golden.

These Serrano Ham & Manchego Croquetas with Smoked Paprika Aioli make a fantastic appetizer or snack, perfect for parties or gatherings!