In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder until homogenous. This mixture creates a light, crisp batter base.

Mix wet ingredients

In a separate bowl, beat 1 large egg lightly, then whisk in 1/2 cup cold whole milk and 3 tbs cold sparkling water. The sparkling water helps aerate the batter for a lighter fritter.

Combine and season

Pour the wet mixture into the dry ingredients and stir gently until just combined — small lumps are fine. Fold in 1 cup finely grated Manchego cheese, 3/4 cup finely diced Cinco Jotas Jamón, 2 tablespoons thinly sliced chives, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. The batter should be thick enough to hold shape on a spoon; if too thick add up to 1 more tablespoon milk, if too thin add 1–2 tablespoons flour.

Coating & Frying

Prepare coating and oil

Set up a dredging station: place 1/2 cup all-purpose flour in one shallow dish; whisk 1 large egg with 1 tbs milk in a second dish for egg wash; put 1 cup panko breadcrumbs in a third. Pour about 3 cups neutral frying oil into a wide heavy skillet or pot to a depth of 1 to 1.5 inches and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly.

Portion batter

Use two spoons or a small ice cream scoop (about 1.5 tablespoons per fritter) to portion batter. Lightly dust each dollop in the flour (tapping off excess), dip briefly in the egg wash, then coat thoroughly with panko breadcrumbs, pressing gently so the crumbs adhere. This triple-step gives a crisp exterior while keeping the cheesy interior tender.

Fry fritters

Working in batches to avoid overcrowding, gently lower coated fritters into the hot oil with a slotted spoon or spider. Fry for 2.5–3.5 minutes, turning once, until golden brown and crisp. Internal temperature should be hot and cheese melted. Remove to a paper-towel-lined baking sheet and season lightly with a pinch of salt. Keep finished fritters warm in a 200°F (95°C) oven while you finish frying remaining batches.

Safety and cleanup notes

Do not exceed oil temperature or fill the pan; maintain roughly 325–350°F for even cooking. Let oil cool completely before disposal or straining for reuse.

Garnish & Sauce

Prepare sauce and garnish

If making smoked paprika aioli from scratch, mix 1/2 cup mayonnaise with 1 tsp smoked paprika, 1/2 tsp lemon juice, and a pinch of salt. Spoon aioli into a small bowl. Finely chop 2 tablespoons fresh parsley and set aside. Reserve thin slices of Cinco Jotas Jamón for garnish if desired.

Serve

Arrange warm fritters on a platter, drizzle or serve the smoked paprika aioli on the side, and sprinkle chopped parsley over the fritters. Tuck lemon wedges around the plate and optionally top a few fritters with a sliver of reserved Cinco Jotas Jamón for an elegant presentation. Serve immediately so fritters remain crisp.