Serrano Ham and Manchego Croquettas


  • 3 cups mashed potatoes
  • 1/4 lb. manchego cheese, shaved (easier when frozen)
  • 6 oz. ham, frozen and finely chopped (1 cup)
  • 2 large eggs
  • salt and pepper
  • 2 cups panko bread crumbs
  • vegetable oil, for deep-frying
  • chives, chopped

Romesco Sauce:

  • 1/2 cup almonds
  • 1/2 lb. roasted red peppers, drained
  • 1 egg yolk
  • 2 large garlic cloves
  • 1/2 tsp. orange zest
  • 1/4 cup orange juice
  • salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp. sherry vinegar


In a large mixing bowl or food processor combine mashed potatoes, cheese, ham, and eggs. Season with plenty of salt and pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs; seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover, and refrigerate for at least 30 minutes before frying.


To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with romesco sauce.

Romesco Sauce:

Toast almonds in a skillet over med heat until golden 3 mins. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. Drizzle in the olive oil. Stop the blender and add the orange juice and sherry vinegar. Buzz once more to fully emulsify

Servings: 24
Time:75 Minutes Preparation Time
25 Minutes Cooking Time

Source: Food Network

By LRP from LWL, MA


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