Line a 13x9-in. freezer-safe baking dish with parchment paper; set aside. Bring milk, heavy cream and nutmeg to boil in a small saucepan, whisking occasionally. Reduce heat to medium-low. Gently simmer, uncovered, for 20 minutes, stirring occasionally.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
These delicious finger foods are a play on Croquetas de Jamón, lightly breaded and fried ham croquettes that are often served in Spain as appetizers or tapas at restaurants and for family holidays.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee 2% reduced-fat milk | ||
| 1 c. Hy-Vee heavy whipping cream | ||
| ⅛ tsp. Hy-Vee ground nutmeg | ||
| ¼ c. Hy-Vee unsalted butter | ||
| ½ c. chopped white onion | ||
| ½ c. Hy-Vee all-purpose flour | ||
| 1 (4-oz.) pkg. La Quercia sweet & spicy jambón Americano, chopped | ||
| ½ c. shredded Soirée Manchego cheese chunk | ||
| ¼ tsp. Hy-Vee salt, plus additional to taste | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 2 Hy-Vee large eggs, beaten | ||
| 1 c. Hy-Vee Italian seasoned panko bread crumbs | ||
| Hy-Vee vegetable oil, for frying | ||
| Fresh lemon juice, optional | ||
| Fresh basil, for garnish | ||
| Roasted garlic aioli, for serving |
Things To Grab
- 13x9-in. freezer-safe baking dish
- Parchment paper
- Small saucepan
- Whisk
- Medium nonstick skillet
- Wooden spoon or silicone spatula
- 2 shallow bowls
- Deep-fat fryer or 6-qt. Dutch oven
- Slotted spoon
- Paper towels
- Tray
- Large serving platter
- Small serving bowl
Directions
Meanwhile, melt butter in a medium nonstick skillet over medium heat. Add onion; cook for 2 to 3 minutes or until lightly golden brown. Stir in flour and jambón. Cook for 3 to 4 minutes more or until heated through and fragrant, stirring occasionally.
Reduce heat to medium-low. Slowly whisk heated milk into mixture in skillet. Whisk in cheese, ¼ tsp. salt and pepper until cheese is melted. Pour jambón-cheese mixture into the prepared baking dish. Cover and refrigerate for 2 to 3 hours or until completely cooled and easy to shape.
Remove baking dish with jambón-cheese mixture from refrigerator; divide mixture into 24 equal portions. Using wet hands, form each portion into a 2-in.-long oval-shape croqueta. Reline baking dish with clean parchment paper; return croquetas back to the baking dish.
Place eggs in a shallow bowl; place bread crumbs in another shallow dish. Dip croquetas, one at a time, into eggs. Then gently roll in bread crumbs to coat completely, gently pressing to adhere. Returning to baking dish; freeze for 2 hours or overnight, or until frozen.
To fry, heat oil to 300 degrees to 325 degrees in a large deep-fat fryer or 6-qt. Dutch oven. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For Dutch oven use 6 cups.
Fry frozen croquetas in batches for 4 to 6 minutes or croquetas reach an internal temperature of 165 degrees and are golden brown and crisp, turning occasionally. Using a slotted spoon, transfer to a paper towel-lined tray. Cool slightly.
To serve, transfer croquetas to a large serving platter. Season to taste with additional salt. Sprinkle with lemon juice; garnish with basil, if desired. Serve with roasted garlic aioli.