Croquetas de Mangalitsa

Sarah Wong, a culinary instructor at the Seattle Culinary Academy, is back with a tasty tapa. Thanks for sharing your deliciousness with us, Sarah!

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A Spanish tapa with cured mangalitsa

Ingredients:
¾ C.    minced dry cured Mangalitsa ham
8 T.      pork fat, melted preferably Mangalitsa
1 C.      flour, all purpose (some for breading)
2 C.      whole milk
¼ t.     nutmeg, freshly grated
2 ea     eggs, large, whisked together
1 C.      bread crumbs, unseasoned
2 C.      oil or lard for pan frying the croquetas

Makes about 8 servings as a small tapa or appetizer

Preparation

In a medium saucepan heat the minced Mangalitsa ham and pork fat over low to medium heat. The ham should be changing color and bubbling but not burning. Add three quarters of the flour and cook for two to three minutes until the flour mixture (roux) has a slightly nutty smell. Reserve the rest of the flour for breading.  Slowly whisk in the milk so the mixture doesn’t clump up, add nutmeg and reduce heat.  Stir until mixture comes to a simmer and begins to thicken.  Once the ham/milk mixture is very thick, remove from the heat and transfer to a shallow pan to cool and refrigerate for at least one hour.

Prepare to bread the croquetas by setting up three small bowls; one with the reserved flour, one with the eggs, and one with the breadcrumbs. Using a teaspoon, scoop the thickened mixture into a small football shape and drop into the flour, shake the bowl to coat thoroughly. Use a slotted spoon to transfer the flour coated croqueta into the egg, then the breadcrumbs. Shake off as much egg as you can before placing in the breadcrumbs to avoid clumping. Repeat this process until all the croquetas are coated. Place prepared croquetas in the refrigerator until ready to fry.

Heat the oil or lard over medium heat until oil shimmers and a pinch of flour sizzles when dropped in. If you have a high heat thermometer, heat the oil to 350 degrees F. Drop 2-3 croquetas in the oil at a time removing them when they are golden brown and warm in the center. If the croquetas seem soggy or moist before frying roll them with an additional coating of breadcrumbs and shake off any excess. Serve immediately or keep warm in the oven.

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