An other Tapas Recipe, slightly changed to my preferance.
Serano ham is one of my favourite kinds of ham together with Parma ham. During my trip through Andalusia, I visited the area where the ham was dried in special sheds in the mountains.
Only sea salt is used for curing. Which is good for me, because I react allergic to Nitrite curing salt. Keep in mind that the sauce needs to chill out for 3 hours in the fridge.
Recipe:
3 tbsp butter, 3 tbsp flour, 460 ml whole milk, 40 ml dry Sherry
Salt, pepper, nutmeg, smoked paprika
100 g Serano ham, 1 tbsp olive oil
2 eggs, 200 g breadcrumbs
Oil for frying, sweet chili sauce.
In a small pot make a roux with butter and flour. Add milk step by step and then Sherry. Cook for 10 min to thicken. Season well. Chop the ham and in a small pan in 1 tbsp olive oil fry the ham fir 90 seconds. Mix with the sauce and keep cold for 3 hours.
Prepare a bowl with breadcrumbs and one with beaten eggs. Form croquettes and roll them in breadcrumbs first, then eggs and again in breadcrumbs.
Heat the frying oil to 170 C and fry the croquettes in batches until golden brown. Serve with dipping sauce.
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