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Barley’s Serrano Ham & Manchego Cheese Croqueta Recipe

Aged Serrano & Manchego Croquetas

El Rey de las Fritas

Aged Serrano & Manchego Croquetas
Serrano Ham & Manchego Croquetas

Croquetapalooza is around the corner so I figured I’d share the recipe to Barley’s Serrano Ham and Manchego Cheese Croquetas, winners of the 2014 Croquetapalooza Competition.

Serrano Ham & Manchego Cheese Croquetas Recipe

Makes 24 Croquetas

Croqueta Ingredients:

  • 4 tablespoons Unsalted Butter
  • ½ cup finely Minced Onions
  • ¼ cup Flour
  • 1-½ cups Hot Milk
  • 12 ounces finely chopped Serrano Ham
  • 1/3 cup grated Manchego Cheese
  • ½ cup Flour
  • 2 Eggs, beaten with 1 tablespoon Water
  • 1 cup Panko Bread Crumbs
  • Vegetable Oil for frying
  • 1 can of Guava

Directions:

  1. Start with a Béchamel Sauce. Melt Butter in a large Sauté pan over medium-high heat.
  2. Stir in the Flour and cook for 1 minute.
  3. Remove from the heat, and pour in the Hot Milk. Return the saucepan to medium heat, and whisk until the sauce thickens.
  4. In another pan, add chopped Serrano Ham and get it hot. Then add it to the Béchamel Sauce.
  5. Mix well and refrigerate for two hours.
  6. Once it’s cooled, grate Manchego Cheese into the mixture and blend thoroughly by hand.

  1. Put Flour, beaten Egg and Panko Bread Crumbs in 3 separate bowls.
  2. Using an Ice Cream scoop make Croqueta balls.
  3. Roll them in the Flour, dip into the Egg wash and then cover them in Bread Crumbs.
  4. Put them back in the fridge for another 30 minutes, or until ready to cook.

  1. Heat 2-½ inches of Vegetable Oil in a large, heavy pot until it registers 360°F on a deep-fry thermometer.
  2. Fry the Croquetas, a few at a time, until golden brown, 3-4 minutes.
  3. Transfer the Croquetas to a plate lined with paper towels.
  4. Fry the remaining Croquetas in batches, avoid over-crowding, as this will lower the heat of the oil, which needs to be maintained at 360°F.

To Plate:

  1. Pour Guava Sauce on plate, put croquetas on top.
  2. Then drizzle on more Guava sauce.
  3. Top it off with grated Manchego Cheese.

-Special Thanks to Chef Jorgie Ramos for allowing me to reprint this recipe

Make Them Yourself or Buy Them At:

Barley: An American Brasserie
9059 S.W. 73 Ct. Miami Fl, 33156
305 397-8678

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