Croquettes with Serrano & Manchego
Ingredients
- 6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
- 8 ounces manchego cheese, grated
- 1/2 cup Serrano ham, cut into small pieces
- 1/4 cup chopped parsley
- 2 Tbsp. chives, minced
- 3 large eggs
- 1 cup fine dry bread crumbs
- About 2 1/2 cups olive oil
Directions
- Generously cover potatoes with salted cold water in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool.
- Mash potatoes, then stir in cheeses, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
- Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
- Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.
Romesco Sauce
Ingredients
- 2 red bell peppers
- 1 small clove garlic, smashed
- 1/2 cup blanched almonds, toasted
- 1 tablespoon sherry vinegar
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 cup extra-virgin olive oil
- Coarse salt
Directions
1. Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistered. (Or char under broiler on a rimmed baking sheet, turning as needed.) Transfer to a bowl, cover with a plate, and let steam 15 minutes. Remove skins, using paper towels (and a paring knife for any stubborn spots); discard. Remove and discard stems, ribs, and seeds.
2. Transfer peppers to a food processor. Add garlic, almonds, vinegar, tomato paste, and paprika. Pulse until combined. With machine running, slowly add oil, processing until combined. Season with salt.