Jamón Iberico Croquettes With Truffle Aioli
Indulge in the rich flavors of Madrid with these delicious Jamón Iberico Croquettes with Truffle Aioli. These crispy, creamy, and flavorful croquettes are a popular tapas dish in Spain, perfect for sharing with friends and family.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped Jamón Iberico
- 1/4 cup finely grated Manchego cheese
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
- For the truffle aioli:
- 1/2 cup mayonnaise
- 1 tablespoon truffle oil
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
- Gradually whisk in the milk, salt, and pepper, and cook until the mixture thickens, about 5 minutes.
- Stir in the Jamón Iberico and Manchego cheese until well combined. Remove from heat and let the mixture cool.
- Shape the cooled mixture into small croquettes, dip each croquette into the beaten eggs, then coat with breadcrumbs.
- In a deep skillet, heat the vegetable oil over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- For the truffle aioli, whisk together the mayonnaise, truffle oil, garlic, lemon juice, salt, and pepper in a small bowl until smooth.
- Serve the Jamón Iberico croquettes hot with the truffle aioli for dipping.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 16g
Supplies
Saucepan Whisk Deep skillet Paper towels
Tools
Grater Knife Cutting board Bowls
Serving suggestions
Serving suggestions: Enjoy the croquettes with a glass of Spanish red wine and a side of olives.
Tips & tricks
Tips: Make sure the croquette mixture is well-chilled before shaping to make it easier to handle. Additionally, use a candy thermometer to monitor the oil temperature for frying.
Cost
$25