Croquettes with Serrano Ham and Manchego Cheese

And so easy to make, which is a plus when you need to make a lot of them for an event party or whatever. The combination of a savory cheesy inside with Serrano ham and with a crunch on the outside is a  fantastic combination. They are best dipped in your favorite dipping sauce which can be Ranch, Mustard, or Honey mustard.

Servings: 8 Yield: Makes about 14-16

Ingredients:

• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil 
• 1/4 cup finely chopped onion 
• Coarse salt and freshly ground pepper 
• 7 tablespoons all-purpose flour, plus more for shaping 
• 3/4 cup whole milk 
• 6 tablespoons finely chopped serrano ham (prosciutto could be substituted)
• 1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces) 
• 3 large eggs 
• 1 1/2 cups fresh breadcrumbs or Panco
• 1/2 cup flour for breading
• Vegetable oil, for frying 
• Fresh flat-leaf parsley sprigs, for garnish 

Directions
Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and all of the cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.

Whisk together eggs in a shallow dish. Place breadcrumbs in another shallow dish. Place flour in another dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, dust lightly with flour, then beaten egg, then in breadcrumbs. Transfer to a baking sheet lined with parchment paper or waxed paper. At this point you can refrigerate in an airtight container and fry the next day.  This can be done several days ahead.  Set out for an hour prior to frying if prepared ahead and refrigerated.

Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.  

I served with an Asian Sweet Chili Sauce and a Champagne Creamy Garlic Mustard for dipping.

These were a hit at a rehearsal dinner I catered.