Antonio Banderas Serano Ham and Manchego Cheese CroquettesPrint Recipe

I would love to say Mr Banderas gave me this recipe after I raved about them at his last dinner party – but that would be boloney. He and I are not on a first name basis, we don’t swap recipes or shoot the breeze over a pizza and wine – in fact I am pretty certain that he does not know I exist. There is one thing I do know about him though, and that is his croquettes are sensational.

I was at the gym many months ago, (it is a little ironic that I was working off a cake I had just baked/eaten), watching a Martha Stewart show that featured Antonio making his croquettes. I was drawn to it because of his accent (which I love – obviously) but then the croquettes took all my attention and they immediately went on my ‘must cook’ list.

Croquettes are something I don’t cook alot of – in fact I tend to steer clear from most fried food. However, they do have a time and a place which include tapas and nibbles with a few cocktails (which, if you are a wise hostess, are as substantial as tapas anyway).

So now I can say that Antonio and I do have something in common and something we can chat about when if/when we meet. The converstaion will be pretty short I imagine – ‘hey Antonio, I made your croquettes, they were great‘ to which he might reply (somewhat puzzled and wondering if he should know me) ‘how very nice my dear?’ …anyway, enough of my musing. I am just happy I can bring a little of this charming Spanish coquette and his croquettes to your kitchens. Adios!

2 tablespoons unsalted butter
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
1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)
2 large eggs
1 cup fresh breadcrumbs
Vegetable oil, for frying

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 1/3 cup 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. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.

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.

Source: Antonio Banderas for Martha Stewart

© 2011, Michelle. All rights reserved.