Iberian Croquettes with Paprika Alioli
Ideal snack to enjoy with friends, the alioli adds a special touch to each croquette. This recipe designed by chef Daniel Ovadía can be tried in the new exclusive Platinum Menu at Cinemex.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
40
Servings
- 400 grams deli ham, iberian, chopped
- 250 grams white onion, chopped
- 100 grams shallot, chopped
- 320 grams flour
- 50 grams butter
- 1.6 liters cow's milk
- 800 milliliters sour cream
- 200 milliliters olive oil
- 10 grams garlic, chopped
- 5 grams bay
- 5 grams thyme
- 10 grams carrot, in pieces
- 10 grams celery, in pieces
- 3 eggs, beaten
- 500 grams breadcrumbs
- 3 egg yolks, for the alioli
- 50 milliliters vinegar, for the alioli
- 25 milliliters lime juice, for the alioli
- 2 tablespoons pimentón, for the alioli
- 300 milliliters vegetable oil, for the alioli
- salt and pepper, for the alioli
Preparation
3h
0 mins
Medium
- For the croquettes: Boil the milk with the cream, carrot, herbs, celery, garlic, and 50 grams of onion.
- Strain using a fine sieve and set aside.
- In a saucepan, heat the olive oil and butter. Sauté the remaining onion and shallot.
- Add the ham, sauté, and incorporate the flour.
- Using a whisk, mix until smooth. Add the milk preparation.
- Mix with the whisk, continue mixing until the dough pulls away from the saucepan. Spread the mixture on a tray and refrigerate.
- Then, shape the croquettes into 8 grams each. Bread them with beaten egg and breadcrumbs.
- Fry in the fryer and remove excess fat with a paper towel.
- For the alioli: Add all the ingredients and blend with an immersion blender until the mixture is smooth.
- Adjust the seasoning and pour the mixture into a squeeze bottle.
- Serve the croquettes with the alioli.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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