Croquetas two ways with piquillo pepper sauce

1. 1

   For the ham croquetas, place the diced Serrano ham in a heavy-based saucepan over medium heat and stir for about 2 minutes until the fat renders. Add the butter and bay leaf, continuing to stir until the butter has completely melted.

   2 min

2. 2

   Bring the milk and chicken stock to a simmer in a separate saucepan. Meanwhile, stir the flour into the ham mixture in 3-4 batches, cooking for 3-4 minutes until light brown. Gradually ladle in the hot milk and stock, stirring continuously into a smooth béchamel. Season with nutmeg, spread onto a lined baking sheet, cover, and chill for at least 3 hours or overnight.

   180 min

3. 3

   For the leek croquetas, sweat the leek, garlic, and rosemary in olive oil over medium heat for 20 minutes until caramelized. Add butter and bay leaf, then stir in flour and cook for 3-4 minutes. Whisk in hot simmering milk, then stir in smoked paprika, diced piquillo peppers, and manchego cheese until melted. Spread onto a lined tray, cover, and chill for at least 3 hours.

   180 min

4. 4

   Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs. Shape the chilled ham and leek fillings into roughly 35g portions (ovals or cylinders). Roll each piece first in flour, dip in beaten egg, and coat thoroughly in panko breadcrumbs.

5. 5

   Heat oil in a deep fryer or deep pan to 180C. Deep-fry the croquetas in small batches for about 2 minutes until crisp and golden brown all over. Transfer to paper towels to drain.

   2 min

   180°C

6. 6

   To make the piquillo sauce, blend the piquillo peppers, garlic, sherry vinegar, olive oil, salt, and black pepper until completely smooth. Serve the hot, crispy croquetas immediately with the piquillo sauce.

1 serving ≈ 60 g

Nutrition values are estimates. - means data is unavailable.