Potato Ham And Piquillo Pepper Croquetas Recipes

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

Steps:

• In a large bowl, combine potatoes, 3/4 cup bread crumbs, ham, pepper, 1 egg, the yolk, 1/2 teaspoon black pepper, paprika (if using) and salt. Mix well.
• Place remaining 4 eggs in a wide, shallow bowl and beat lightly. Place remaining 1 1/2 cups bread crumbs in a second bowl and flour in a third. Season bread crumbs with 1/2 teaspoon each salt and pepper.
• Taking about 2 tablespoons of croquetas mixture at a time, form into 3-inch fingers. Dip each finger first in flour, tapping off excess. Dip in egg mixture, letting excess drip off, then bread crumbs. Transfer each finger to a large baking sheet. When you have finished forming all croquetas, cover tray with plastic wrap and refrigerate for at least 30 minutes and up to 12 hours.
• When ready to fry, heat 1/4-inch oil in a large skillet over medium-high heat. Fry croquetas in batches, turning once, until dark golden all over, 2 to 3 minutes a side. Transfer to paper towel-lined plates and sprinkle with additional salt, if desired. Serve hot.

Steps:

• Cook the onion and bell pepper in the olive oil in a saucepan over low heat, stirring, until soft, about 10 minutes. Add the ham and cook, stirring, 10 more minutes. Add the butter and let melt, then add the smoked paprika and flour and cook, stirring, about 5 minutes. Whisk in 1 3/4 cups milk and bring to a simmer. Cook, stirring, until thick, 5 to 7 minutes. Season with salt and pepper. Remove from the heat and stir in the manchego until melted.
• Scatter the gelatin over the remaining 1/4 cup milk in a bowl and set aside, 5 minutes. Whisk the gelatin mixture until smooth, then stir into the cheese mixture. Transfer to a shallow baking dish and refrigerate until firm, about 1 hour.
• Line a baking sheet with parchment paper. Put some flour in a shallow bowl. Beat the eggs in another bowl and put the breadcrumbs in a third bowl. Scoop out about 1 tablespoon of the cheese mixture and form into a football shape. Dredge in the flour, then dip in the eggs and roll in the breadcrumbs. Transfer to the prepared baking sheet. Repeat to make about 40 croquetas. Refrigerate until ready to fry.
• Heat about 2 inches of canola oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the croquetas until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

Steps:

• Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth., In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute., Stir in pureed potatoes and remaining broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired.

Steps:

• 1. In a large bowl, combine potatoes, 3/4 cup bread crumbs, ham, pepper, 1 egg, the yolk, 1/2 teaspoon black pepper, paprika (if using) and salt. Mix well. 2. Place remaining 4 eggs in a wide, shallow bowl and beat lightly. Place remaining 1 1/2 cups bread crumbs in a second bowl and flour in a third. Season bread crumbs with 1/2 teaspoon each salt and pepper. 3. Taking about 2 tablespoons of croquetas mixture at a time, form into 3-inch fingers. Dip each finger first in flour, tapping off excess. Dip in egg mixture, letting excess drip off, then bread crumbs. Transfer each finger to a large baking sheet. When you have finished forming all croquetas, cover tray with plastic wrap and refrigerate for at least 30 minutes and up to 12 hours. 4. When ready to fry, heat 1/4-inch oil in a large skillet over medium-high heat. Fry croquetas in batches, turning once, until dark golden all over, 2 to 3 minutes a side. Transfer to paper towel-lined plates and sprinkle with additional salt, if desired. Serve hot.

Steps:

• Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring. The mixture will pull away from the sides of the pan. Taste the mixture and add Kosher salt if desired. If the ham and cheese are salty so you probably won't need to add any additional salt.
• Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
• When ready to cook the croquettes, lightly beat the eggs in a shallow dish. Mix the panko and 1/2 teaspoon Kosher salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the panko. Place the completed croquettes on a wire rack or baking sheet and refrigerate for 20 minutes. The croquettes must be chilled before frying otherwise they may fall apart in the oil.
• Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice and smoked paprika in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
• Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. Working in batches, fry the croquettes in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked paprika aioli.

Steps:

• To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt - this will take about 5 mins.
• Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
• Once you've incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
• Season with black pepper, taste and adjust the salt if necessary - the ham can be very salty to start with. The filling is now done: it has to be really thick because you don't want the croquetas to turn into pancakes.
• Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.
• When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
• Roll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows.
• Dunk the croquetas into the flour - you want a dusting - followed by the egg, then the breadcrumbs. Put them on a tray and, when you've used up all the mixture, place in the fridge for 30 mins.
• If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.