Ham and Manchego Croquetas with Smoked Paprika Aioli
Golden and crispy on the outside, and irresistibly creamy on the inside, these Ham and Manchego Croquetas with Smoked Paprika Aioli are the quintessential Spanish-inspired appetizer. Each bite-sized croqueta is filled with a luxurious béchamel base studded with finely chopped cooked ham and nutty Manchego cheese, seasoned with a touch of nutmeg for warmth. Coated in golden breadcrumbs and fried to perfection, these croquetas are complemented by a smoky, garlicky aioli made with smoked paprika, lemon juice, and creamy mayonnaise. Perfect for parties, tapas nights, or indulgent snacking, this recipe delivers restaurant-quality flavor in just 50 minutes of preparation and cooking time. Serve these croquetas fresh and warm for an appetizer that’s as elegant as it is comforting.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 2 cups Whole milk
- 1 cup Finely chopped cooked ham
- 0.75 cup Grated Manchego cheese
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 1.5 cups Breadcrumbs
- 4 cups Vegetable oil (for frying)
- 0.5 cup Mayonnaise
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Lemon juice
- 1 clove Garlic (finely grated)
Instructions
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to cook out the raw flour taste.
Gradually add the milk, a little at a time, whisking continuously to avoid lumps. Cook until the mixture thickens into a smooth béchamel sauce, about 5 minutes.
Stir in the chopped ham, Manchego cheese, nutmeg, salt, and pepper. Mix well, then transfer the mixture to a shallow dish. Cover with plastic wrap, pressing the wrap against the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until firm.
Once chilled, use your hands to shape the mixture into small logs, about 2 inches long. Place them on a parchment-lined baking sheet.
Set up a dredging station with beaten eggs in one bowl and breadcrumbs in another. Dip each croqueta in the egg, then coat in breadcrumbs. Place them back on the baking sheet and refrigerate for 30 minutes to firm up.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the croquetas in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
To make the smoked paprika aioli, combine mayonnaise, smoked paprika, lemon juice, and garlic in a small bowl. Mix well and set aside.
Serve the croquetas warm with smoked paprika aioli on the side for dipping.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 36.3 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.9 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
