Jamon & wild garlic croquetas

Name: Jamon & wild garlic croquetas
Prep time: 21 min
Cook time: 1 h 35 min
Total time: 1 h 56 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 5 oz wild garlic leaves; 12 oz milk; 1 ⅔ oz olive oil; 2 ⅓ oz flour; 1 ¼ oz manchego; 2 ¾ oz jamn ibrico; 1 egg; 2 ⅔ oz breadcrumbs; 4 ¼ cups vegetable oil

A Spanish dinner made with pork. Ready in about 1 hour 56 minutes. Difficulty: medium.

21 minPrep (about)
1 hr 35 minCook (about)
1 hr 56 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Fresh & other

4 oz wild garlic leaves
9 oz milk
1 ¾ oz flour
1 oz manchego
2 oz jamn ibrico
1 egg
2 oz breadcrumbs

Sauces & oils

1 ¼ oz olive oil
3 ¼ cups vegetable oil

How to make it

Steps in our own plain words.

Wash the wild garlic leaves fully in a colander.
Pour over boiling water from the kettle till wilted.
Right away rinse under cold running water.
Squeeze out your excess water and finely chop.
Warm your milk in pan over a low heat until steaming.
Heat your oil or butter in second pan and, when warm or melted.
Stir in the flour for 2 min until it starts to brown a little.
Gradually add your warm milk, a little each time, till you have a thick, silky sauce.
Bubble for a min or two, stirring to make sure all your flour has cooked out.
Season.
Add your manchego, jamón plus wild garlic to the pan.
Beat to mix.
Tip out on a lightly oiled baking tray or plate.
Spread out then cover.
Chill for at least 1 hr.
Will keep chilled.
Keep going for up to 24 hrs.
Lightly oil your hands.
Shape the mix into 18-20 even-sized balls.
Arrange on a baking tray plus freeze for 30 mins to firm up.
Beat your egg in a shallow dish using a little seasoning.
Tip the panko into a second dish.
Dip every of the croquetas in the egg.
Turn to coat in the breadcrumbs.
At this point, your raw croquetas can be frozen.
Keep going for up to three months.
Pour the oil in a large, deep pan ensuring it's no more than a third full.
Heat to 350°F, till cube of bread browns in 30 seconds.
Fry your croquetas in batches for 2-3 mins till deeply golden.
To cook from frozen.
Fry at 325°F for some min longer until they’re piping hot inside.
Remove to sheet of kitchen paper using slotted spoon.
Leave to drain.
Serve warm with a glass of sherry.