Serves 10 people


For the Potato Mix

6 medium Yukon potatoes, boiled and peeled
1 egg, beaten
1/4 cup milk
3 cloves roasted garlic
2 tablespoons butter
1/4 cup flat leaf parsley, chopped
salt and pepper to taste

For the Breading

2 cups flour, seasoned with 1 tablespoon salt and a teaspoon pepper
2 cups breadcrumbs, seasoned with 1 tablespoon salt and a teaspoon pepper
5 eggs, beaten with 2 tablespoons milk (eggwash)
oil for deep-frying

For the Filling

10 slices of Spanish Serrano ham, minced
1 cup Manchego or Mahon cheese, grated

For the Pimenton Aioli

6 cloves of garlic
3 egg yolks
1 teaspoon Dijon mustard
1 1/2 cups extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon pimentón (Spanish paprika)
salt and pepper to taste

Special Equipment

Fry pot with fry basket or spider
Metal mixing bowl
3 medium sized bowls for breading station
Box grater
Ricer or potato masher
Fry thermometer
Paper towels


For the Potato Mix

Rice or mash cooked potatoes.  Scald the milk with the butter and whip together with the potatoes, parsley, beaten egg, roasted garlic, salt and pepper.  Spread out onto a pan and chill.

For the Pimenton Aioli

Make sure that all the ingredients are at room temperature.  Chop the garlic fine and place in a mixing bowl with the egg yolks and Dijon mustard.  Whisking constantly, slowly add the olive oil in a slow stream.  Whisk in the pimentón and the lemon juice. Season with salt and pepper.

To form, fill and fry the croquettes

In three separate bowls, fill with seasoned flour, egg wash, and seasoned breadcrumbs.  Heat oil in a fry pot with a fry basket or spider nearby.  Take 1 tablespoon of the chilled potato mixture and press a well in the center with your thumb, and fill with a small amount of cheese and ham.  Roll into a quenelle (small walnut sized football).  Repeat until potatoes are gone.   Dredge the quenelles in flour, then egg wash, then breadcrumbs.  Fry the croquettes in oil heated to 360°F until golden brown and delicious. Drain on paper towels and season with salt.

To Serve

Serve in small ceramic ramekins and drizzle with nice olive oil. Garnish with parsley and grilled olive oil bread and serve with a glass of sherry.

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