Manchego cheese and Serrano ham croquettes hold a very special place in my life and culinary career. This recipe has its roots in family tradition, being a legacy from my husband's grandmother, an exceptional woman who managed to turn simple ingredients into authentic gastronomic gems.
Last year, I had the honor of incorporating this dish into the menu of Suspiro restaurant in San Jose, California, a space with an innovative concept that fuses Spanish and Peruvian cuisine. This challenge, new in my career, represented an exciting challenge to harmonize both culinary styles. The croquettes not only stood out for their flavor and texture, but they quickly became one of our diners' favorites, reaching the position of one of the restaurant's best-selling dishes.
Currently, I am focused on new exciting projects, including opening my own culinary concepts, supporting the opening of restaurants, collaborating as executive chef at Zazil, and contributing my experience as a culinary consultant at Jardín. In this article, I want to share the essence of these croquettes, a dish that, beyond its popularity, honors family roots and the value of traditions.
A recipe with soul and history
The story of these croquettes is a journey full of flavor and meaning. In my husband's grandmother's kitchen, this dish represented more than just a meal. It was a way to bring the family together, share laughter, and create memories. Ever since I tried these croquettes for the first time, I knew that bringing them to a restaurant menu would be a way to share that warmth with more people.
The process of preparing them always reminds me that cooking is, above all, an act of love. From the creamy texture of the bechamel to the crunchy breading, every element is designed to offer a comforting and delicious experience.
Ingredients: The perfect balance of tradition and quality
For the croquettes:
100 g of Manchego cheese shavings: Provides depth and an unmistakable salty touch.
100 g Serrano ham, finely chopped: Its intense flavour perfectly complements the cheese.
2 tablespoons butter: The base for a silky bechamel.
2 tablespoons of wheat flour: To give body to the mixture.
1 cup milk: Ideally whole, for a creamier finish.
Nutmeg to taste: Accentuates the aromas and balances the flavors.
Salt and pepper to taste.
Breadcrumbs for breading: For a crunchy finish.
2 beaten eggs: Ensures the breading adheres perfectly.
Oil for frying: Preferably neutral, such as sunflower oil.
For the spiced tomato sauce:
1 cup tomato puree: Better if homemade.
1 clove garlic, minced: Adds depth to the flavor.
1/2 teaspoon dried oregano: Gives a Mediterranean touch.
1/2 teaspoon chili powder: Adds a slight spiciness.
Salt to taste.
Preparation: Details for an impeccable result
Croquettes:
Perfect bechamel:
Melt the butter in a skillet over medium heat.
Add the flour and cook for 2-3 minutes, stirring constantly.
Add the milk gradually, whisking to avoid lumps.
Add the Manchego cheese, Serrano ham, nutmeg, salt and pepper. Cook until the mixture is smooth.
Shaped and breaded:
Let the dough chill in the refrigerator for at least 2 hours.
Form the croquettes and coat them first in beaten egg and then in breadcrumbs.
Frying:
Fry in hot oil until golden. Drain on absorbent paper.
Dip:
Fry the garlic in a pan with a little oil.
Add the tomato puree, oregano, chili powder and salt.
Cook over low heat for 10-15 minutes.
Additional tips from Chef Yerika:
Ideal texture for bechamel:
If you are looking for a lighter texture, you can replace some of the milk with chicken or vegetable broth.
If you prefer a thicker mixture to make it easier to form the croquettes, cook the bechamel a little longer until it easily comes away from the sides of the pan.
Variety in breading:
Try using panko instead of traditional breadcrumbs for a crispier, lighter croquette.
Add grated Parmesan cheese to the breadcrumbs for an extra touch of flavor.
Uniform formation:
Use an ice cream scoop to portion the dough evenly before shaping it with your hands.
Lightly wet your hands with water or oil to prevent the mixture from sticking when forming them.
Temperature control when frying:
Make sure the oil is at a temperature of 180°C (356°F) so that the croquettes turn golden brown and do not absorb too much oil.
Fry them in small batches to prevent the oil temperature from dropping and making them greasy.
Filling customization:
Add fresh herbs such as parsley or chopped chives to the mixture for a fresher flavor.
Add small cubes of roasted vegetables, such as asparagus or mushrooms, for a more innovative version.
Sauce to pair:
In addition to the spicy tomato sauce, you can prepare an aioli sauce or a garlic and lemon mayonnaise for a contrast of flavor.
A red wine reduction can also be an elegant option to accompany them.
Resting time before frying:
Once breaded, refrigerate the croquettes for at least 30 minutes before frying them so that they keep their shape better.
Impact presentation:
Serve the croquettes on a large plate with a small ramekin of sauce in the center and garnish with fresh herbs such as thyme or rosemary.
For a more gourmet touch, use dark plates that contrast with the gold of the croquettes.
Freezing for practicality:
Place the breaded croquettes on a tray, freeze them for 1 hour and then transfer them to a zip-top bag. They will then be ready to fry straight from the freezer.
Optional spicy touch:
Add a pinch of hot paprika or chili powder to the breadcrumb mixture for a bolder twist.
Serving Suggestions:
A fresh arugula and pear salad with honey and mustard vinaigrette balances the intensity of the croquettes.
Garlic mashed potatoes as a soft and comforting side dish.
For pairing, a dry white wine such as an Albariño or a cava highlights the flavors of the cheese and ham.
These tips and recommendations will allow you to elevate this classic recipe to a whole new level, making it stand out on any occasion you decide to prepare it.
These croquettes are not just a dish, but a link between generations and a testament to the power of cooking to create memorable moments. From their success at Suspiro to the tables of the homes that prepare them, these croquettes remain a celebration of tradition, flavor and creativity.
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