Advertisement
Home Chefs' Recipes

Jamón and herb croquettes

Australian Gourmet Traveller recipe for Jamón and herb croquettes from Cantina 663 in Mt Lawley
Jamón and herb croquettes

Jamón and herb croquettes

PRUE RUSCOE
6
30M
15M
45M

“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.

Ingredients

Method

Main

1.Heat 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).
2.Shape heaped tablespoons of mixture into ovals, place on an oven tray lined with baking paper and refrigerate until firm (1-2 hours).
3.Coat croquettes in flour, egg, then crumbs, shaking off excess, ensuring they are well coated. Refrigerate until firm (30 minutes).
4.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.

Notes

Related stories


Advertisement
Advertisement