Croquetas de Jamón Ibérico
Jose Pizarro reveals his recipe for Croquetas de Jamón Ibérico. The perfect tapas, they are great for sharing with friends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Pepper mill
- Kitchen scale
- Deep-fry thermometer
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Baking sheet
- Plastic wrap
- Mixing bowl
- Wooden spoon
- Whisk
- Stove
- Refrigerator
- Measuring cup
Ingredients
- 4 tablespoons extra virgin olive oil
- ½ small leek, diced as small as possible – 3mm pieces
- 70g jamón Ibérico diced very small
- 60g plain flour
- 75ml ham or vegetable stock
- 325ml whole milk
- Freshly grated nutmeg
- Sea salt
- freshly ground black pepper
- 75g plain flour
- 2 large free-range eggs, beaten
- 75g dried breadcrumbs
- Olive oil, for frying
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