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Serrano Ham and Manchego Croquettas (Tyler Florence) Recipe

Serrano Ham and Manchego Croquettas (Tyler Florence) Recipe

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Serrano Ham and Manchego Croquettas (Tyler Florence)

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Ingredients:

Serving

3 cups mashed potatoes, leftover or freshly made
1/4 lb manchego cheese , frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved , for serving
6 oz serrano ham , frozen 1 hour then finely chopped in a food processor (1 cup)
2 large eggs
kosher salt and freshly ground black pepper
2 cups panko bread crumbs
vegetable oil, for deep-frying
romesco sauce , for serving
chopped chives , for serving
1/2 cup slivered almonds
1/2 poumd roasted red peppers, drained
1 egg yolk
2 large garlic cloves, peeled
1/2 tsp orange zest and 1/4 cup juice
kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tbsp sherry vinegar

Directions:

In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black 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 medium heat until golden, about 3 minutes. 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. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3441.83 Kcal (14410 kJ)
Calories from fat	2266.76 Kcal
		% Daily Value*
Total Fat	251.86g	387%
Cholesterol	373.5mg	124%
Sodium	3631.94mg	151%
Potassium	3017.23mg	64%
Total Carbs	233.27g	78%
Sugars	7.39g	30%
Dietary Fiber	16.39g	66%
Protein	78.53g	157%
Vitamin C	30mg	50%
Iron	6.1mg	34%
Calcium	1035.1mg	104%

Amount Per 100 g
Calories	471.56 Kcal (1974 kJ)
Calories from fat	310.56 Kcal
		% Daily Value*
Total Fat	34.51g	387%
Cholesterol	51.17mg	124%
Sodium	497.6mg	151%
Potassium	413.38mg	64%
Total Carbs	31.96g	78%
Sugars	1.01g	30%
Dietary Fiber	2.25g	66%
Protein	10.76g	157%
Vitamin C	4.1mg	50%
Iron	0.8mg	34%
Calcium	141.8mg	104%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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