Croquetas De Jamon Recipe

Inspired by Ballast Point Brewing

Time1h

Serves4

Speck, Lime Salt, Gruyère Fondue

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Ingredients

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Croquetas

7.05 oz (200 g) Speck

1 3/4 oz (50 g) Butter

1 3/4 oz (50 g) 00 bread flour

1.06 cup (250 ml) Milk

2 pcs Eggs

3 1/2 oz (100 g) Bread crumbs

1 tsp Celtic sea salt

1 tsp black pepper

Gruyère Fondue

7.05 oz (200 g) Gruyère cheese

0.42 cup (100 ml) White wine

1 clove Garlic

1 tbs Cornstarch

1 tsp ReaLemon lemon juice

1 pinch Nutmeg

Lime Salt

1 tsp Lime zest

1 tbs Sea salt

Method

Croquetas Preparation

Make the Croquetas Mixture

In a pan, melt the butter over medium heat. Add the speck and cook until crispy. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, stirring continuously until thickened. Season with salt and pepper.

Shape the Croquetas

Once the mixture is cool, shape it into small balls or logs. Dip each croqueta in beaten eggs, then roll in bread crumbs.

Fry the Croquetas

Heat oil in a deep pan to 180°C (350°F). Fry the croquetas in batches until golden brown. Drain on paper towels.

Gruyère Fondue Preparation

Prepare the Fondue

In a small saucepan, rub the garlic clove around the inside, then discard. Add the white wine and heat gently. Gradually add the grated Gruyère cheese, stirring until melted and smooth. Mix cornstarch with lemon juice and stir into the cheese mixture. Season with nutmeg.

Lime Salt Preparation

Mix Lime Salt

Combine lime zest and sea salt in a small bowl. Mix well and set aside.