Croquetas de jamon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Jamon serrano, cut into |
| ¼ | Inch cubes | |
| ½ | pounds | Jamon York (baked ham), cut |
| Into 1inch cubes | ||
| ½ | tablespoon | Sweet paprika |
| 1 | teaspoon | Ground cumin seed |
| 2 | Hardboiled eggs, finely | |
| Chopped | ||
| 1 | bunch | Parsley, finely chopped to |
| Yield 1/4 cup | ||
| 1 | Egg | |
| 2 | ounces | Grated Manchego |
| ½ | cup | Flour |
| 1 | cup | Extra virgin olive oil |
Directions
Place jamon serrano, jamon York, paprika, cumin seed, hardboiled eggs, parsley and egg in food processor and blend until smooth. Remove to mixing bowl, add Manchego and 3 tablespoons flour, stir well to combine. Roll into 1inch ovals and roll into flour. Heat oil in an 8 to 10inch frying pan until 375 degrees F. Cook croquetas in oil until dark golden brown, 5 to 6 at a time. Drain on paper towels and serve warm.
Yield: 4 as tapas
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