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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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A blend of classic Spanish ingredients: white wine, olive oil, and Serrano ham. Ingredients:
1/4 cup (1/2 stick) butter |
5 tablespoons olive oil |
9 tablespoons all purpose flour |
3/4 cup dry white wine |
6 tablespoons low-salt chicken broth |
6 tablespoons whole milk |
1/4 teaspoon (generous) ground nutmeg |
1/2 cup finely chopped serrano ham or prosciutto |
2 tablespoons chopped fresh parsley |
2 large eggs, lightly beaten |
2 cups panko (japanese breadcrumbs) |
additional olive oil (for frying) |
Directions:
1. Melt butter with 5 tablespoons oil in heavy large saucepan over medium heat. Add flour; stir 3 minutes. Gradually stir in wine, broth, milk, and nutmeg. Stir until mixture thickens, about 45 seconds. Add ham and parsley; cook until mixture is thick, stirring frequently, about 5 minutes. Season with salt and pepper. Cool completely, stirring occasionally.
2. Spread ham mixture on plate. Refrigerate at least 2 hours and up to 4 hours.
3. Place beaten eggs and panko in separate medium bowls. Shape ham mixture into 1-inch balls. Dip balls in egg, then coat with panko.
4. Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Add half of croquettes and fry until golden brown, turning occasionally, about 2 minutes. Transfer to paper towels to drain. Repeat with remaining croquettes. Transfer to platter.
5. * Available at Asian markets and in the Asian foods section of some supermarkets.
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