Fry
Serrano Ham & Manchego Croquetas With Smoked Pimentón Aioli
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98 Reviews
nancy E.
December 16, 2023
so luscious and delicious. well loved by everyone. very rich but worth every calorie
Darian
January 16, 2022
I have made croquetas with other recipes and been very disappointed, so I was VERY happy to have great success with this one! I skipped the salt because I assumed the ham and cheese were salty enough, but I was wrong - they needed salt. The dipping sauce made up for it though. I like the idea in an earlier review to add some finely minced onion; I think that would punch up the flavor really well. I also appreciate some of the tips for making ahead (keeping warm in low oven, freezing and reheating in oven, etc.). I will definitely make these again, and probably experiment with different ingredients too.
cosmiccook
October 17, 2021
I didn't see this recipe until after making the one from Garden & Gun in which I had GREAT success! I wound up freezing unfried croquettes inthe freezer for almost a YEAR! (I know) and they were still excellent! https://gardenandgun.com/recipe/ham-croquettes/ Unfortunately I had to throw away a wonderful serrano ham bone due to hurricane power outage. My neighbor said her dog just loved it (the bone, not croquettes)!
Alan H.
October 16, 2020
Hi. What is the trick so you are not working with something similar to wet noodles and the stuff sticking to your fingers when trying to roll them and then putting them through the flour eggs and bread crumbs? I had more flour egg and bread crumbs stuck to my fingers than were on the croquettes? What are some good sauces to go with this? Thanks.
Sonali A.
October 18, 2020
I usually cool the dough overnight- maybe you should cool it longer so that it firms up more? You could also try coating your hands with a little flour so that it doesn't stick. I serve them with the smoked pimenton aioli at the bottom of the recipe. You could also try a Romesco sauce.
Alan H.
January 16, 2022
Hi. Thanks for the flour the hands tip. When I did the flour on the hands it worked out fine. Even reheated they were good.
pottsy.1990
February 20, 2019
These were epic! Made to have with drinks with friends before dinner and they were a smash hit. Already looking forward to making again. I fried them about 20 mins before we ate them and just warmed again on a baking sheet in a low oven.
Joel
December 20, 2016
Made without a hitch...just did a few testers for the holiday snack...
Anywho...make sure when you add the milk to not just dump it all in, just a 1/4 at a time. I think this why some had an issue with it being hard to roll? mixture was too wet. You want a consistency of firm mashed potatoes. i didnt refrigerate or cool, as it was a quick test to see if they could work quickly. i also would not substitute off the original recipe for egg . into panko. There is not need for dry wet dry...preflouring..might just make the crust too thick.
Anywho...make sure when you add the milk to not just dump it all in, just a 1/4 at a time. I think this why some had an issue with it being hard to roll? mixture was too wet. You want a consistency of firm mashed potatoes. i didnt refrigerate or cool, as it was a quick test to see if they could work quickly. i also would not substitute off the original recipe for egg . into panko. There is not need for dry wet dry...preflouring..might just make the crust too thick.
Yayita
June 8, 2016
The execution of this recipe was a failure :( something went amiss and I am still trying figure out what, please help! I want to get it right! After chilling the bechamel for 24hrs I started scooping a tablespoon to roll it into balls but it was too sick to do this. Despite being cold the be channel would stick to my fingers and I couldn't roll them into a ball. Since this was one of the items I was serving at a viewing party I couldn't afford not making them (I learned my lesson haha? always have a plan B) so I decided to improvise and use flour to help me roll them into balls and then dip them into the egg mixture followed by the Panko (from reading previous comments I smashed these to make them finer to ensure I would get an even coating to avoid the croquettes from gushing out while frying them). Using flour appeared to resolve the rolling issue and save he day...but then when I started frying them after chilling them for another 30mins after rolling them up, I noticed that they weren't browning as seen in the pictures. And when I Split one open, I noticed that the coating was sturdy while the bechamel sauce appeared to be 'melting' inside so in the end I ended up with croquettes that had a sturdy spherical Panko casing with a small shrunk gooey center as the filling *insert crying emoji*. What did I do wrong?? It is bothering me not knowing where I messed up because these would be incredible is prepared correctly. Help! Thanks in advance :)
nancy E.
December 11, 2015
Can you tell me why, in the breading of these, you do not first coat in flour, then the egg, then the crumbs. Can this be why some are having problems with seepage?
Yvette
April 1, 2024
Seepage when frying is most likely because the oil is not hot enough. You need to sear the outside in a flash before the inside gets hot and expands. Get a thermometer and rest it in the oil as you cook the batches.
Sue
May 4, 2015
My guests loved and the Aioli is going to be a staple in my refrigerator. I expected more of a bread texture than dough. Wondered if I over stirred. Regardless, will make again and think will just make smaller croquetas so that I have more crisp on each bite.
Sonali A.
May 18, 2015
So glad you liked them! It doesn't sound like you over-stirred- the texture of the filling should be soft and creamy, not breadlike.
Amber
April 30, 2014
Divine! I have another recipe for Serrano and Manchengo croquetas from Jose Garces but his recipe is so much more complicated and intimidating than this. Thank you for making my life easier!
Miguel R.
January 30, 2014
Espectacular... You should also try sobrasada (sausage from Mallorca) with Mahones cheese croquetas... With tomato jam...
The T.
February 4, 2014
Oh, I second the idea of using sobrasada. My mother's family is from Mallorca, but we live in Panama, and the most anticipated treats from when someone in the family travels there is when they bring back sobrasada and ensaimada.
Amy
December 29, 2013
I wanted to love these, but just didn't :( I made them on Christmas morning to take to an afternoon family get together, but I fried up a couple, tried one for the first time, and had to leave them behind. The texture was very unappetizing, and the flavor just didn't do it for me. Didn't try the sauce...
Yvette
April 1, 2024
The sauce is an important part of the total flavor profile and texture. You didn't make the recipe as it was written.
Irma D.
December 11, 2013
Thank you very much Sonali. I just made them last night as an appetizer for my 7 year old granddaughter and she loved them. She asked me to make them and take them warm for her school lunch next Wednesday and Christmas appetizers.
procrastibaker
November 28, 2013
These are AMAZING. I made them as an appetizer for Thanksgiving, and it's all we can do not to eat all of them before we head to our official dinner. Having the oil at 350F helps avoid the oozing, although I still had to carefully watch them. A few of them split, but they stayed together enough to transport. Delicious. I'll certainly be making these again.
keg72
November 2, 2013
Great recipe! For those who've had the oozing problem, I might know the issue. Make sure your oil is hot enough. I had mine down around 325 because I like the look of the blonder color. But, they all oozed. When I got the oil up to 350, using the same batch of formed croquetas, no oozing. (And I also didn't have the oozing problem the first time I made these at 350.) Also, I just wanted to note that I froze fully cooked croquetas and then baked them, from frozen, at 350 for 15-20 minutes, and they were as good as they were when fresh. Finally, this time I added a few TBS of minced onion, and it really increased the flavorfulness. Hope that helps someone!
Rowena L.
November 29, 2015
Oooh! This is certainly helpful, especially the make-ahead, freeze, and reheat tip. Thank you!! Is the inside pretty creamy?
Canuck
December 15, 2015
hi Keg72. can i do all the steps all the way to the breading, freeze the croquetas, and then bake? i wasn't sure what you meant by "fully cooked croquetas..." thanks,
Mel M.
March 17, 2013
Such a great recipe! I lived in Southern Spain for half a year and ordered croquetas everywhere I went...at least 3 times a week! These are just as good if not better than most I tried. Thanks for sharing :)
sansan123
March 13, 2013
Thank You. Made the mistake of sending my darling hub to the supermarche wihout adult supervision. e returned with a whopping big serrano ham and I have been trying to find things to do with it. This looks perfect,though I will substitute the machengo as he doesn't like it.
Nela
February 2, 2013
I made these over the Holidays and they were delicious. Please keep in mind that once you make the bechamel you must refrigerate in a baking pan for at least 2 hours prior to shaping the croquetas and refrigerate again for another 30 minutes before you can finish them. So I would recomend to start them a day ahead so all you have to is fry them and serve just before you are going to serve them. They are delicious and very filling. Just like the ones in Spain.
Urbain D.
January 31, 2013
Thanks so much for this recipe and the step by step images for preparation. I have not tried it but I am certain these are addictive!
Urbain D.
January 31, 2013
What is the difference between Spanish and Hungarian paprika? I just purchased a large, beautifully decorated can of hot Hungarian paprika. As infrequently as I use paprika it is way too much but couldn't resist.
ELISER
January 31, 2013
if you need any of this ingredients, you can buy here;
Spanish Food Online; www.ladespensashop.com
Spanish Food Online; www.ladespensashop.com
htan
January 17, 2013
I made these the other day for my baby shower. Unfortunately they also exploded like another reviewer said (In the question portion). I even measured/weighed out the cheese because it was thought that too much cheese would make that happen. Disappointed in the results, I couldn't even serve any of them, 2/3 of them had the cheese ooze out into my oil. I wonder what the problem was?
Sonali A.
January 18, 2013
I'm sorry to hear that! I think the most common reason for them exploding would be that they're not chilled enough. Did you refrigerate them for several hours to firm up the mixture before frying? Also, if you were frying them for too long or if the oil was too hot, that could have caused the problem. Finally, perhaps they weren't coated with enough breadcrumbs. Sometimes I crush the panko very finely to ensure an even crust.
Frankiefurt
November 27, 2012
Hi, I'm from Spain and, although this ones are great and are one of my favourites, here we have croquetas of almost everything. You can change the ham for boiled chicken, or for boiled codfish, or for boiled Spinachs or for boiled Shrimps. And we don't usually eat them with ali-oli. Ali-oli goes great with Fideuá, cuttlefish, Paella, etc. And the real Ali-Oli is just garlic and olive oil, but it's really difficult to make it. It requires a great patience and technique. We also usually do it with mayonnaise. ¡Hasta luego!
LeBec F.
February 7, 2012
hi sonali,want to thank you for this terrific recipe.You would have had me at Crunchy, but Gooey Cheesy and I was all yours! I made them last night for dinner for the 2 of us, to accompany chowbella's terrific recipe for Citrus Chimmichuri Pork Roast , whch i adapted for turkey .I had to MAKE myself eat my salad!
I did make a few changes. I added 1/8 cup grated/ground Parm , used 1/4 teaspoon nutmeg (double yours) and , because i don't care for serrano, used Jone's Canadian bacon, my fav ham component.The parm made a huge difference and really brought together all the flavors.
I learned to pull them from the oil a little bit before I would have (because otherwise, they explode and lose their filling!)
I am new to 52 and was thrilled to have one of my citrus recipes chosen as a CP. thanks so much again and congrats on your well deserved win.
I did make a few changes. I added 1/8 cup grated/ground Parm , used 1/4 teaspoon nutmeg (double yours) and , because i don't care for serrano, used Jone's Canadian bacon, my fav ham component.The parm made a huge difference and really brought together all the flavors.
I learned to pull them from the oil a little bit before I would have (because otherwise, they explode and lose their filling!)
I am new to 52 and was thrilled to have one of my citrus recipes chosen as a CP. thanks so much again and congrats on your well deserved win.
rheg18
January 30, 2012
I made these for new years eve. I used prosciutto since I couldn't find serrano ham.People keep asking me for the recipe because they enjoyed it so much. Thank you for sharing! This recipe is a keeper!
Laurie I.
January 16, 2012
I made these yesterday for a party and they are crunchy on the outside and full of creamy goodness on the inside. I liked that I could have them all ready to fry before my guests arrived. These will definitely be made again. Thanks so much for the fabulous recipe!
Jenifer M.
January 15, 2012
These look amazing. I'm a big fan of finger food/appetizers. I'd rather eat a few different ones, than a dinner entree at times. So I'm always on the lookout for something tasty and original. I'll probably replace the Serrano with Prosciutto, but I can't wait to try this. Thanks!
Sonali A.
January 15, 2012
Thank you- I love finger foods too! Yes, Prosciutto would be a good substitute for the Serrano ham. Let me know how it goes if you try the recipe!
Cecilia C.
January 2, 2012
I made these for a new years eve party and what a huge success! I fried them up and when we arrived a the party warmed them up on a 350 oven for 15 minutes. I made them with prosciuto and can only imagine how uh better they would be with Serrano ham.
Sonali A.
January 3, 2012
Thanks for your comment- I'm happy that they were still tasty after reheating in the oven!
niki5959
December 30, 2011
I have a question, did you use aged Manchego cheese or soft Manchego cheese? Thanks! Looking forward to making these for New Year's Eve!
Sonali A.
December 30, 2011
I used aged Manchego because that's what we had in Spain. Let me know how it goes if you make it and Happy New Year!
arahsay
December 29, 2011
This looks fantastic! I do have a question though. I'm going to a friends for New Years and wanted to take this. Could I cook them before I leave for her house? I tend to make a mess, and don't want to walk in and start making a mess, but we're good friends so I'm sure she would forgive me! :)
arahsay
December 29, 2011
This looks fantastic! I do have a question though. I'm going to a friends for New Years and wanted to take this. Could I cook them before I leave for her house? I tend to make a mess, and don't want to walk in and start making a mess, but we're good friends so I'm sure she would forgive me! :)
Sonali A.
December 29, 2011
You could probably do that but they wouldn't be as crispy. Maybe if you reheat them at a high temperature in the oven, they would crisp up. When I tested them, I reheated a few in the microwave later- they were still tasty but lacked the crunch of the original batch straight out of the oil. Have a happy new year!
stitchhappy
December 28, 2011
It seems you have created a hit here. I'm very excited to try these in my own kitchen... New Years eve being right around the corner we like to celebrate early and in bed early... LOL.. This recipe makes my mouth water just reading it. Thanks for keeping it simple enough so even I can make it. This is my first visit here but it won't be my last...
stitchhappy
December 28, 2011
It seems you have created a hit here. I'm very excited to try these in my own kitchen... New Years eve being right around the corner we like to celebrate early and in bed early... LOL.. This recipe makes my mouth water just reading it. Thanks for keeping it simple enough so even I can make it. This is my first visit here but it won't be my last...
Sonali A.
December 28, 2011
Thank you- so glad that I was a part of your first visit to food52! Celebrating New Year's Eve at home sounds great to me- let me know how it goes if you try the recipe!
Deanne
December 27, 2011
I made these for Christmas Eve tapas. They were incredible. They looked exactly like the picture and tasted fantastic. I used prosciutto, and I might use a tiny bit more next time. My husband said he was willing to divorce me and marry one of these "wonderful ham balls." Thank you for this delicious recipe.
Sonali A.
December 28, 2011
I'm so excited that you made these for your party and that they were a success- thanks so much! Yes, I think that these are definitely a crowd pleaser- after all, who doesn't love fried ham balls?! When I tested this recipe, my husband and I polished off the whole batch! :)
loubaby
December 27, 2011
These sound wonderful; definitely going to try. I have made Tyler Florence's Serrano and Manchego Croquettes and they are good--he uses mashed potato instead of the sauce for binding and serves with a Romesco Sauce. So will definitely try these and compare...Thanks! and congratulations.
Sonali A.
December 28, 2011
Thanks! I've seen croquettes made with mashed potatoes but never tried that method before. I do love Romesco sauce- yum! Let me know how it goes if you try the recipe!
gingerroot
December 21, 2011
Congratulations on your win, Sonali! I can't wait to try these. We've been on the plane all day - just arrived in Newark, happy to spend the holidays in NYC. Happy Holidays!!
Sonali A.
December 21, 2011
Thanks, gingerroot! I will be trying your dish as well- it sounds delicious and is visually stunning! Glad to hear that your long flight is over. Have a great time in NYC and Happy Holidays!
Panfusine
December 21, 2011
Congratulations on the win Sonali (won't be able to try these unfortunately., since I'm vegetarian).
Just went over to your blog.. LOVE it! Do you have a facebook food page as well?
Just went over to your blog.. LOVE it! Do you have a facebook food page as well?
Sonali A.
December 21, 2011
Thanks, Panfusine! I love what you wrote on your food52 profile! And your blog is great- I just joined. I am relatively new to the blogging world so I don't have a Facebook page for The Foodie Physician yet- just my own personal account. I guess I should set one up as well as a twitter account! Regarding this recipe, if you want to try it you can make it and just leave out the ham. I've made vegetarian versions often- you can even put in mushrooms, spinach or whatever vegetables you like.
Sonali A.
December 15, 2011
Thanks so much for all of the kind comments! I was so excited and honored to see that my recipe had been chosen as a finalist- and on my birthday no less! What a great birthday present!
gingerroot
December 15, 2011
Wow! That is a great birthday present. Happy birthday!! Honored and humbled to be a finalist with you.
gingerroot
December 15, 2011
Congrats Sonali! These look and sound amazing, I know I'd be parked right next to these at a party.
lorigoldsby
December 15, 2011
congrats on being named a finalist! Spain is lovely, wishing you many more anniversary trips (and inspired recipes for us!)
hardlikearmour
December 15, 2011
Congratulations! These really sound delicious - love the Spanish flavors.
Spanishfoodie
December 12, 2011
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