Jamón and herb croquettes


  • Serves 6 people

  • 75 ml olive oil
  • 120 gm plain flour, plus extra for dusting
  • 600 ml good-quality chicken stock (see note)
  • 30 gm jamón serrano, finely diced
  • 2 tbsp each flat-leaf parsley and chives, finely chopped
  • Pinch of finely grated nutmeg
  • 2 eggs, lightly beaten
  • 200 gm panko crumbs, crushed (see note)
  • For deep-frying: vegetable oil
  • To serve: lemon wedges and alioli
01   eat olive oil in a saucepan over medium heat, add flour and stir until sand-coloured (3-5 minutes). Add stock half a cup at a time, whisking continuously until smooth. Reduce heat to low and simmer, whisking occasionally, until thick (2-3 minutes). Remove from heat, stir through jamón, herbs and nutmeg, season to taste. Cover closely with plastic wrap, refrigerate until firm (2-3 hours).
02   Shape heaped tablespoons of mixture into ovals, place on an oven tray lined with baking paper and refrigerate until firm (1-2 hours).
03   Coat croquettes in flour, egg, then crumbs, shaking off excess, ensuring they are well coated. Refrigerate until firm (30 minutes).
04   Heat vegetable oil in a deep frying pan or deep-fryer to 175C. Deep-fry croquettes in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful as hot oil will spit). Season with sea salt and serve hot with lemon wedges and alioli.
Note It is important to use good-quality chicken stock. Panko are Japanese breadcrumbs, available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

This recipe is from the June 2011 issue of Australian Gourmet Traveller.
View Full Site