Ease of Preparation: Hard
Yield: 24 croquetas
This recipe is used with the permission and is owned by Labora Restaurant
Ingredients:
3.5 ounces (100 grams) butter
1 tablespoon (15 millilitres) iberico ham oil
1 small shallot, finely chopped
¾ cup (180 millilitres) iberico ham
1 1/2 cups (360 millilitres) flour, divided (1 cup (240 millilitres) for the roux, ½ cup (120 millilitres) to coat)
2 ½ cups (590 millilitres) ham consommé
1 cup (240 millilitres) 35% cream
5 sheets gelatine, softened
Salt
1 egg, beaten, to coat
Panko, to coat
Vegetable Oil, to fry
Method:
To make the croquetas: In a pan, heat butter and ham oil. Add shallot and diced ham. Sweat on a gentle heat until shallots are translucent. Add 1 cup (240 millilitres) of flour to make a roux, stirring constantly until the mixture develops a golden colour.
In a separate pot, bring the ham consommé and cream to a boil. Add gelatine sheets. Slowly add of the consommé and cream mixture to the roux while stirring continuously. Remove from heat and transfer to a roasting pan. Cover with plastic wrap and let cool to room temperature.
Form the cooled mixture into 2 tablespoon (30 millilitre) balls. Dredge the balls in the remaining flour, then the egg, then the panko. The balls should be evenly covered.
In a pan, heat vegetable oil, fry the balls at medium heat for 3 minutes or until golden. Remove from oil, set aside on paper towel to drain. Serve.
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