Savory Ham & Manchego Cheese Croquettes with Smoky Paprika Aioli
Indulge in these irresistible ham and Manchego cheese croquettes, masterfully crafted to deliver a delightful crunch paired with a luscious, creamy filling. The addition of nutmeg lends a warm undertone, while the smoked paprika aioli elevates each bite to new heights of flavor. Perfect as a one-bite party snack or an impressive appetizer, these croquettes can be prepared in advance and fried just before serving, ensuring a fresh and piping hot experience for your guests. Impress your friends and family with this gourmet treat at your next gathering!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Extra virgin olive oil
2 (tablespoons)
Unsalted butter
3 (tablespoons)
All-purpose flour
1/2 (cup)
Whole milk
1 1/4 (cups)
Serrano ham or prosciutto
1/3 (cup, finely chopped (about 1.8 oz.))
Grated Manchego cheese
1/3 (cup (about 1.8 oz.))
Grated nutmeg
1/8 (teaspoon)
Kosher salt
to taste
Eggs
2
Panko breadcrumbs
1 (cup)
Vegetable oil
for frying
Mayonnaise
1 (cup)
Garlic cloves
2
Fresh lemon juice
2 (teaspoons)
Spanish sweet smoked paprika
1 (teaspoon)
Instructions
1
In a medium saucepan, heat the olive oil and unsalted butter over medium heat until the butter is fully melted. Gradually whisk in the all-purpose flour and cook for about 1-2 minutes, stirring constantly to form a roux. Slowly pour in the whole milk while whisking continuously, cooking until the mixture thickens and is smooth, approximately 2-3 minutes.
2
Switch to a wooden spoon and incorporate the finely chopped serrano ham (or prosciutto), grated Manchego cheese, and grated nutmeg into the mixture. Continue cooking for another 1-2 minutes until everything is well combined and the mixture starts to pull away from the sides of the pan. Season with kosher salt to taste, keeping in mind that the ham and cheese may already provide some saltiness.
3
Transfer the cooked mixture into an 8x8-inch baking tray, spreading it out evenly. Allow the mixture to cool to room temperature, then cover it with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor development.
4
When ready to cook the croquettes, set up your breading station: lightly beat the eggs in a shallow dish and mix the panko breadcrumbs with 1/2 teaspoon of kosher salt in another dish. Using a tablespoon, scoop out portions of the chilled filling and roll them into balls, approximately 1 inch in diameter.
5
Dip each formed ball into the beaten eggs, ensuring it's fully coated, and then roll it in the panko mixture to coat evenly. Place the breaded croquettes on a wire rack or baking sheet. Refrigerate for 20 minutes to firm up before frying.
6
While the croquettes are chilling, prepare the aioli: blend the mayonnaise, minced garlic cloves, fresh lemon juice, and Spanish sweet smoked paprika in a blender or mini food processor until smooth. Transfer the aioli to a small bowl and refrigerate until ready to serve.
7
Heat vegetable oil in a large stockpot to a depth of 1 inch over medium-high heat. Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy on all sides, about 2 minutes. Remove them from the oil and drain on paper towels.
8
Serve the croquettes immediately with the smoky paprika aioli for dipping, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Ham & Manchego Cheese Croquettes?
These are bite-sized appetizers featuring a creamy center of ham and Manchego cheese, coated in panko and fried until crispy.
What kind of ham should I use for this recipe?
The recipe calls for finely chopped serrano ham or prosciutto for the best flavor.
What type of cheese is used in the filling?
Grated Manchego cheese is used to provide a rich, nutty flavor to the croquettes.
How do I create the creamy filling?
The filling is made by creating a roux with butter, oil, and flour, then whisking in whole milk until it thickens into a béchamel.
Why is nutmeg added to the recipe?
Nutmeg provides a warm undertone that complements the creamy milk-based filling and the salty ham.
How long does the filling mixture need to be refrigerated?
The mixture should be refrigerated for at least 2 hours, or overnight for deeper flavor development.
What size should I make the croquettes?
The chilled filling should be rolled into balls approximately 1 inch in diameter.
What is the coating for the croquettes?
The croquettes are dipped in beaten eggs and then rolled in panko breadcrumbs for a crunchy exterior.
Should I salt the breadcrumbs?
Yes, mix 1/2 teaspoon of kosher salt into the panko breadcrumbs for extra seasoning.
Why do the croquettes need to chill after breading?
Chilling them for 20 minutes before frying helps them firm up and maintain their shape during cooking.
What ingredients are in the smoky paprika aioli?
The aioli is made of mayonnaise, minced garlic, fresh lemon juice, and Spanish sweet smoked paprika.
How do I prepare the aioli?
Blend all the aioli ingredients in a blender or mini food processor until the mixture is smooth.
What type of oil is best for frying these?
Vegetable oil is recommended for frying the croquettes to a golden brown.
How deep should the oil be for frying?
You should fill a large stockpot with vegetable oil to a depth of about 1 inch.
How long does it take to fry the croquettes?
It takes approximately 2 minutes of frying, turning occasionally, until they are golden brown and crispy.
When should I serve the croquettes?
They should be served immediately after frying while they are hot and fresh.
Can I make these croquettes in advance?
Yes, the filling can be made ahead and the croquettes can be breaded and chilled before frying just before serving.
What is the best way to drain the oil after frying?
Place the fried croquettes on paper towels immediately after removing them from the oil to drain excess grease.
Is the smoky paprika aioli spicy?
The aioli uses sweet smoked paprika, so it provides a smoky flavor rather than a spicy heat.
How do I know the roux is ready?
The roux should be cooked for 1-2 minutes while stirring constantly to remove the raw flour taste.
How do I know the filling mixture is cooked enough?
The mixture is ready when it is well combined and starts to pull away from the sides of the saucepan.
Should I add a lot of salt to the filling?
Season carefully, as the serrano ham and Manchego cheese are naturally salty.
What kitchen tools are needed for the filling?
You will need a medium saucepan, a whisk, and a wooden spoon.
How do I spread the mixture for chilling?
Transfer the mixture into an 8x8-inch baking tray and spread it out evenly before cooling.
How many eggs are needed for the breading station?
The recipe requires 2 eggs, lightly beaten.
Can I use regular breadcrumbs instead of panko?
While you can use regular breadcrumbs, panko is recommended for a lighter, crunchier texture.
What is the best way to shape the balls?
Using a tablespoon helps scoop out consistent portions before rolling them into 1-inch balls.
Should the aioli be chilled?
Yes, refrigerate the aioli after blending until you are ready to serve the croquettes.
What makes this a good party snack?
They are easy to prepare in advance and serve as impressive, one-bite appetizers.
Can I substitute the lemon juice in the aioli?
Fresh lemon juice is best for the bright, acidic balance it provides to the creamy aioli.