Serrano Ham And Manchego Croquetas

Prep. Time : 20 Mins
Cooking Time : 20 Mins
Difficulty : Easy
Yields : About 20
Ingredients :
* 2 Tablespoons Extra Virgin Olive Oil
* 3 Tablespoons Unsalted Butter
* 0,5 Cup All Purpose Flour
* 1,25 Cup Whole Milk
* 1/3 Cup Finely Chopped Serrano Ham
* 1/3 Cup Grated Manchego Cheese
* 1/8 Teaspoon Grated Nutmeg
* Kosher Salt
* 2 Eggs
* 1 Cup Panko Breadcrumbs
* Vegetable Oil For Frying
+
* 1 Cup Mayonnaise 
* 2 Cloves Garlic
* 2 Teaspoons Fresh Lemon Juice
* 1 Teaspoon Spanish Sweet Smoked Paprika Such As Pimentón De La Vera

Preparation : Heat the oil and butter in a medium saucepan over medium heat until butter is melted . Add the flour and cook 1-2 minutes while whisking frequently . Gradually add the milk while whisking and continue to cook another 2-3 minutes . The mixture should be smooth . Switch to a wooden spoon and stir in the ham , cheese and nutmeg . Cook another 1-2 minutes while stirring-the mixture will pull away from the sides of the pan . Taste the mixture and add salt if desired - the ham and cheese are salty so you probably won’t need to add any additional salt .
Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even . Let the mixture cool , then cover it with plastic wrap and refrigerate at least 2 hours or overnight .
When ready to cook the croquetas , lightly beat the eggs in a shallow dish . Mix the breadcrumbs and 0,5 teaspoon salt in another dish . Scoop up tablespoons of the cooled filling and form them into balls . Dip each ball into the egg and then the breadcrumbs . Place the completed croquetas on a wire rack or baking sheet and refrigerate for 20 minutes . The croquetas must be chilled before frying otherwise they may fall apart in the oil .
Meanwhile , make the aioli by pureeing the mayonnaise , garlic , lemon juice , and smoked pimentón in a blender or mini food processor . Transfer to a small bowl and refrigerate until ready to serve .
Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat . Working in batches , fry the croquetas in the oil , turning them on all sides , until golden brown and crispy , about 2 minutes . Drain on paper towels . Serve immediately with the smoked pimentón aioli .