Croquetas de Jamón con Aioli (Imprimir)
Bocados cremosos de jamón envueltos en una capa crujiente, servidos con un sabroso aioli de pimentón ahumado.
# Ingredientes:
→ Croquetas Filling
01 -
2 tbsp olive oil
02 -
2 tbsp unsalted butter
03 -
1/2 small onion, finely diced
04 -
1/2 cup (65 g) all-purpose flour
05 -
2 cups (480 ml) whole milk, warmed
06 -
3 oz (85 g) cured Spanish jamón, finely chopped
07 -
Salt and pepper, to taste
08 -
Freshly grated nutmeg (optional)
→ Breading
09 -
2 large eggs, beaten
10 -
1 cup (120 g) all-purpose flour
11 -
1 1/2 cups (150 g) fine breadcrumbs (preferably Panko or fresh)
→ For Frying
12 -
Vegetable oil, for deep frying
→ Paprika Aioli
13 -
1/2 cup (120 ml) mayonnaise
14 -
1 garlic clove, finely grated or mashed
15 -
1 tsp smoked paprika (Pimentón de la Vera)
16 -
1 tsp lemon juice
17 -
Salt, to taste
# Instrucciones:
01 -
In a saucepan, heat olive oil and butter over medium heat. Add diced onion and sauté until translucent.
02 -
Stir in flour and cook for 1–2 minutes until lightly golden. Gradually whisk in warm milk to form a thick, smooth béchamel.
03 -
Stir in chopped jamón and season with salt, pepper, and a pinch of nutmeg if using. Cook, stirring, until mixture pulls away from the sides of the pan.
04 -
Transfer to a dish, cover with plastic wrap (touching surface), and chill for at least 2 hours or until firm.
05 -
Shape chilled mixture into small cylinders or balls. Dredge in flour, dip in beaten egg, then coat in breadcrumbs.
06 -
Heat oil to 175°C (350°F). Fry croquetas in batches until golden and crisp, about 2–3 minutes. Drain on paper towels.
07 -
Mix mayonnaise with garlic, smoked paprika, lemon juice, and a pinch of salt until smooth.
08 -
Serve croquetas hot with paprika aioli on the side.
# Notas:
01 -
For smoother texture, blend the béchamel briefly before chilling.
02 -
Substitute Serrano ham or cooked ham if jamón ibérico is unavailable.
03 -
Croquetas can be frozen before frying and cooked from frozen.