Cinco Jotas Ham And Manchego Cheese Fritters Recipe

Prepare dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 cup fine cornmeal, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Whisk wet ingredients

In a separate bowl lightly beat 2 eggs with 1/2 cup whole milk, 1/2 cup cold sparkling water and 1 tablespoon extra-virgin olive oil until blended.

Make batter: pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but spoonable — add up to 1–2 tablespoons more sparkling water or milk if it seems too stiff. Do not overmix; a few small lumps are fine. Cover and rest for 10 minutes to hydrate the cornmeal and let the baking powder bloom.

Prepare fillings: while batter rests, finely dice about 3/4 cup Cinco Jotas jamón ibérico and grate 1 cup Manchego. Slice 3 tablespoons scallions thin and chop 2 tablespoons parsley. Zest 1 teaspoon lemon and measure 1/8 teaspoon freshly ground nutmeg.

Fold into batter: after resting, fold the diced jamón, grated Manchego, scallions, parsley, lemon zest and nutmeg into the batter. Mix just enough to distribute ingredients evenly. The mixture should be cohesive and hold shape on a spoon; if too wet, sprinkle 1–2 tablespoons of flour or cornmeal to adjust consistency.

Heat oil: pour 1 to 1 1/2 cups neutral oil into a heavy skillet or shallow frying pan to come about 1/4 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or until a small dollop of batter sizzles and rises slowly to the surface.

Fry fritters: using two spoons or a small cookie scoop, drop 1.5 tablespoon-sized mounds of batter into the hot oil, spacing them so they do not touch. Flatten slightly with the back of a spoon. Fry in batches; do not overcrowd the pan. Cook 2 to 2 1/2 minutes per side, until deep golden and crisp, flipping once with a spatula or tongs.

Drain and keep warm: transfer cooked fritters to a paper towel-lined tray to drain. Keep finished batches warm on a baking sheet in a 200°F (95°C) oven while you fry remaining batter.

Make the sauce: whisk together 1/2 cup Greek yogurt or crème fraîche with 1/2 teaspoon smoked paprika, 1 teaspoon lemon juice and 1 teaspoon extra-virgin olive oil. Taste and season with a pinch of salt and pepper as needed.

Plate and garnish: arrange 3–4 fritters per serving on plates, dollop or drizzle the smoked paprika yogurt beside or over them, and scatter microgreens or extra parsley on top. Optional: finish with a tiny drizzle of high-quality olive oil and a light sprinkle of flaky sea salt.