Tyler Florence's Serrano Ham and Manchego Croquetas

By Food Network · 150 min

Ingredients

Instructions

1. In a large bowl or food processor, combine the mashed potatoes, grated manchego, ham and eggs. Season generously with salt and pepper. The mixture should stay moist enough for the crumbs to stick.
2. Shape into about 2 dozen medium croquettas. Coat each in panko seasoned with salt and pepper, pressing lightly so the crumbs adhere.
3. Arrange on a tray, cover and refrigerate at least 30 minutes.
4. Heat 1 inch of vegetable oil in a deep fryer or heavy pot over medium heat to about 360°F.
5. Fry in small batches, turning once, for about 5 to 6 minutes per batch, until evenly browned.
6. Drain on paper towels, season with kosher salt, then move to a platter and top with chives and shaved manchego.
7. For the romesco: toast the slivered almonds in a skillet over medium heat until golden, about 3 minutes.
8. Put the almonds in a blender with the drained roasted red peppers, egg yolk, garlic, orange zest, salt and pepper. Pulse a few times.
9. With the blender on low, slowly drizzle in the olive oil. When it starts to emulsify, stop and add the orange juice and sherry vinegar, then blend once more until fully emulsified.
10. Serve the croquettas with the romesco sauce.

Summarized from Food Network's video. Watch it for the details.

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GarlicEggCheeseBell pepperBreadcrumbAlmondOrangeManchego cheese