Croquetas De Jamón Y Queso Recipe
serrano, smoked ham & Mahon with Spanish remoulade
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Ingredients
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Croquetas
Spanish Remoulade
Method
Croquetas Preparation
- 1
- 2
Add Milk
Slowly add the milk while whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens (about 8-10 minutes).
- 3
Incorporate Ingredients
Remove the saucepan from heat and mix in the diced serrano ham, smoked ham, grated Mahon cheese, salt, black pepper, and nutmeg. Stir until the cheese is melted and everything is combined.
- 4
Chill the Mixture
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or until completely cooled.
- 5
Shape the Croquetas
Once chilled, scoop out small portions of the mixture and roll them into cylindrical shapes (about 3-4 cm long).
- 6
- 7
Fry the Croquetas
In a deep frying pan, heat the olive oil over medium-high heat. Fry the croquetas in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Spanish Remoulade Preparation
- 8
Mix Ingredients
In a bowl, combine the mayonnaise, mustard, minced garlic, chopped capers, chopped parsley, and lemon juice.
- 9
Stir Until Smooth
Stir all the ingredients together until well combined and smooth. Adjust seasoning if necessary.
