Recipes

Ham Croquettes with Smoked Paprika Aioli

  • Servings: 36 pieces
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 cup finely minced onion
  • 1/4 cup extra virgin olive oil
  • 1/4 cup and 2 Tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/4 teaspoon salt (or more depending on the salinity of the salt)
  • 1/4 teaspoon ground white pepper
  • 5 oz. minced smoked ham
  • 3 oz. minced Serrano or other dry-cured ham
  • Breadcrumbs
  • 2 eggs, well-beaten
  • 1/2 cup mayonnaise
  • 1 large garlic clove or 2 small ones
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons Spanish smoked paprika

Directions

1. In a medium saucepan over moderate heat, sauté the onion in olive oil until the onions are very soft and translucent.

2. Add flour and cook for several minutes while stirring often.

3. Add milk and whisk to combine. Continue stirring until it comes to a boil and thickens. Reduce heat and simmer for a couple of minutes.

4. Remove from heat and stir in salt, white pepper, smoked ham, and Serrano ham. Let cool. Then, cover tightly with plastic wrap and place in the refrigerator until cold.

5. Using a soup spoon, scoop out about 2 Tablespoons of mixture at a time and form into cork shapes. Roll in breadcrumbs, then in the beaten egg, and finally in more breadcrumbs.

6. Deep fry in oil at 350° F until crispy.

7. To make the aioli, mix together the mayonnaise, garlic, lemon juice, and Spanish smoked paprika.
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