with chef Paul Alan Wood from Melia Ha Noi Hotel
Croquetas are one of the most popular forms of tapas found throughout Spain, and little wonder: the creamy interior and crunchy exterior make these savoury fritters addictive. Tapas can be an appetiser or, as they are in Spain, an entire meal. The dish is brought to you by Chef Paul Alan Wood.
- 2 eggs, beaten with a little water
- 4 tsp flour
- A pinch of Spanish paprika (Pimenton de la Vera)
- 3 tsp extra virgin olive oil
- Salt and pepper
- 1 cup of milk
- 200g jamon serrano, diced
- 60g onion, minced
- 2 cups of bread crumbs
- Olive oil for frying
- Heat the oil in a pan and saute the minced onions until transparent.
- Stir in the flour and cook briefly, then whisk in the milk until the sauce thickens.
- Season with salt, pepper and paprika.
- Stir in the jamon and spread the mixture into a dish.
- Refrigerate until solid.
- Place the beaten eggs in one dish, and the bread crumbs in another.
- With moistened hands, form the chilled mixture into balls or cylinders.
- Dip each croqueta in bread crumbs, then in egg, then in bread crumbs again, taking care that they are well covered.
- Chill the breaded croquetas in the refrigerator for at least 30 mins.
- Heat the olive oil and fry the croquetas a few at a time until golden for about 3 minutes.
You can sample the dish at Melia Ha Noi Hotel, 44B Ly Thuong Kiet St, Hoan Kiem Dist, Ha Noi. Tel: +844 3934 3343.