Jamón and herb croquettes


You'll need

75 ml olive oil 120 gm plain flour, plus extra for dusting 600 ml good-quality chicken stock (see note) 30 gm jamón serrano, finely diced 2 tbsp each flat-leaf parsley and chives, finely chopped Pinch of finely grated nutmeg 2 eggs, lightly beaten 200 gm panko crumbs, crushed (see note) For deep-frying: vegetable oil To serve: lemon wedges and alioli

Method

  • 01
  • eat olive oil in a saucepan over medium heat, add flour and stir until sand-coloured (3-5 minutes). Add stock half a cup at a time, whisking continuously until smooth. Reduce heat to low and simmer, whisking occasionally, until thick (2-3 minutes). Remove from heat, stir through jamón, herbs and nutmeg, season to taste. Cover closely with plastic wrap, refrigerate until firm (2-3 hours).
  • 02
  • Shape heaped tablespoons of mixture into ovals, place on an oven tray lined with baking paper and refrigerate until firm (1-2 hours).
  • 03
  • Coat croquettes in flour, egg, then crumbs, shaking off excess, ensuring they are well coated. Refrigerate until firm (30 minutes).
  • 04
  • Heat vegetable oil in a deep frying pan or deep-fryer to 175C. Deep-fry croquettes in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful as hot oil will spit). Season with sea salt and serve hot with lemon wedges and alioli.
Note It is important to use good-quality chicken stock. Panko are Japanese breadcrumbs, available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

This recipe is from the June 2011 issue of Australian Gourmet Traveller.

"I recently enjoyed the delicious jamón croquettes at Cantina 663. Would you please ask the chef to pass on the recipe?"
Jane Bowker, Subiaco, WA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool