Croquetas con Jamon "Ham Croquettes"
Croquetas con Jamon are on the menu of every tapas restaurant. They are like a fried flavored soft bread. There are countless variations of this Spanish recipe, but this variation is one of the most common. Like many of the Spanish recipes I make, I have added a little something extra to this recipe to bring out the flavor a little more from the classic recipe. I have added grated Manchego cheese to this. Manchego is the classic Spanish cured cheese and it is becoming easy to find in most nice supermarkets. The recipe is little involved, but once you do it once, it should be a breeze every time thereafter. Make sure you cool the mixture before making your croquettes or they won't hold together. Try my variation on this classic tapa recipe for croquetas con jamon and let me know if they are the best you ever had. 
Serves: Makes about 10 croquettesPreparation time: active time 20 minutes, in-active time 2-3 hours INGREDIENTS 4 TB olive oil 1/3 cup plus 1 TB flour about about 3/4 cup milk about 1/3 cup chicken or vegetable stock about 1/2 cup finely chopped ham about 1/4 cup grated Manchego cheese 1 TB finely chopped flat-leaf parsley salt and pepper to taste 2 cups dry bread crumbs 1 or 2 beaten eggs about 1 cup olive oil for frying DIRECTIONS Croquettas are based on a bechemel sauce, granted a very thick one. Start by heating the 4 TB of olive oil and add your flour while stirring. Cook this over medium heat for 2-3 minutes. Now alternately add portions of the milk and stock while vigorously stirring. Keep adding the liquids until you reach the right consistency. We are looking for a smooth paste similar in consistency to peanut butter. Now add your ham and season with salt and pepper. Have a taste to check the seasoning. Cook this for about 5 minutes. Once about done, add the parsley and cheese and remove the mixture to a plate. Spread out the mixture thinly across the plate and put in the refrigerator to cool for 2-3 hours (or overnight). This is a very important step as the mixture firms up. When ready to fry, take a small portion of the cool mixture and roll into a small firm cylinder about 1/2 inch by 2 inches. Dip in the beaten egg and then roll in the bread crumbs. Place the croquettes in the hot oil and fry while constantly turning until they are golden brown (about 3-4 minutes). Remove to some paper towels to absorb some of the oil. Serve hot and enjoy!  Return from Croquetas con Jamon Recipe to Home
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