Manchego Croquetas with Padron Peppers and Ham

Spanish-inspired deep-fried cheese croquetas served with blistered padron peppers and savory Iberico ham.

Fried Spanish Cheesy Tapas

Estimated Nutrition

Calories

755.1

kcal / serving

3020.5 kcal total

Carbs

60.5g

per serving

242.1 g total

Fat

43.9g

per serving

175.4 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

500

Milk

150

Manchego Cheese

Cubed

piece

Eggs

Free-range, beaten

GrainsCereals

200

Plain Flour

For the sauce base

Plain Flour

For coating

Breadcrumbs

Fresh

100

Panko Breadcrumbs

Japanese style

Meat

100

Iberico Ham

Sliced, to serve

NutsSeeds

bunch

Parsley

Fresh, chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

Sea Salt

Coarse

OilsFats

tbsp

Olive Oil

Vegetables

200

Padron Peppers

Method

Melt butter in a saucepan, whisk in 200g of flour, and cook for 3 minutes.

Slowly whisk in milk to form a thick sauce and season with salt and pepper.

Stir in fresh breadcrumbs, cheese, and parsley, then chill in the fridge for 4 hours.

Shape the chilled mixture into 7cm cylinders.

Preheat a deep-fat fryer or oil in a heavy pan to 170°C.

Coat each cylinder in 75g of flour, then beaten eggs, then panko breadcrumbs.

Fry croquetas in batches until golden-brown and drain on kitchen paper.

Heat olive oil in a pan and fry peppers for 4 minutes until blistered.

Sprinkle peppers with sea salt and serve with croquetas and ham.