Ham and Ramsons Croquettes
Crispy Spanish croquettes with a delicate filling of smoked jamón ibérico, Manchego cheese and spring ramsons. The perfect appetizer to serve with sherry or as part of a festive spread.
Ingredients
- 150 g Ramsons (leaves)
- 350 ml Milk
- 45 g Olive oil
- 65 g Wheat flour
- 35 g Manchego cheese
- 80 g Jamón ibérico
- 1 pcs Egg
- 75 g Breadcrumbs
- 1 l Vegetable oil
Instructions
- Thoroughly rinse the ramsons in a colander. Pour boiling water from a kettle over them until they are lightly wilted. Immediately rinse with cold water, squeeze out excess moisture, and finely shred.
- Heat the milk over low heat until it begins to steam lightly. In a separate saucepan, warm the olive oil, add the flour and stir for 2–3 minutes until it is lightly golden. Gradually add the warm milk in small portions, stirring carefully until you achieve a smooth, silky sauce. Allow it to simmer for 1–2 minutes so the flour is fully cooked. Season with salt and pepper to taste.
- Stir the diced Manchego, jamón, and ramsons into the sauce. Mix vigorously until well combined. Transfer the mixture to a lightly oiled baking sheet, spread evenly, cover with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
- Lightly oil your hands and form the mixture into 18–20 even balls. Arrange them on a baking sheet and place in the freezer for 30 minutes to firm up.
- Beat the egg in a shallow bowl with a pinch of salt and pepper. Pour the breadcrumbs into another shallow bowl. Coat each ball first in egg, then in breadcrumbs. The croquettes can be frozen at this stage for up to three months.
- Pour oil into a deep saucepan so it fills no more than one third. Heat to 170 °C (the oil is ready when a cube of bread turns golden in 30 seconds). Fry the croquettes in batches of 2–3 for 2–3 minutes until deep golden brown. If cooking from frozen, fry at 160 °C for several minutes longer until heated through completely. Remove with a slotted spoon and drain on paper towels. Serve hot with a glass of sherry.