Serrano Ham and Salt Cod Croquetas with Aioli

Perfect tapas food featuring savory serrano ham and salt cod croquetas served with a vibrant handmade garlic aioli.

Pork Seafood Spanish Deep-Fried Tapas

Estimated Nutrition

Calories

1213.1

kcal / serving

4852.4 kcal total

Carbs

77.6g

per serving

310.2 g total

Fat

83.2g

per serving

332.6 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

500

Milk

Manchego

chopped

piece

Egg

free-range, beaten

piece

Egg Yolk

free-range

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

200

Plain Flour

for the roux

Breadcrumb

fresh

Plain Flour

for coating

Meat

Serrano Ham

chopped

NutsSeeds

bunch

Parsley

fresh, chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

piece

Garlic

cloves

piece

Mustard Powder

optional

piece

Saffron

optional

OilsFats

serving

Rapeseed Oil

for deep-frying

150

Olive Oil

extra virgin

Seafood

250

Salt Cod

soaked, cooked and flaked

Method

Chill both mixtures in the fridge for 3 to 4 hours.

Heat rapeseed oil in a deep pan to 170°C.

Shape chilled mixture into 7cm cylinders and coat sequentially in flour, beaten eggs, and dried breadcrumbs.

Gradually stream in olive oil while blending until a thick, yellow sauce forms.

Blend aioli ingredients, except olive oil, in a food processor until smooth.

Melt butter in a saucepan, whisk in 200g of flour for 3 minutes, then slowly whisk in milk to make a thick sauce.

Serve the croquetas on a board with the aioli for dipping.

Divide sauce into two bowls, adding ham, manchego, and breadcrumbs to one, and cooked salt cod to the other.

Deep-fry croquetas in batches until golden-brown and drain on kitchen paper.