José Pizarro knows his way around a croqueta. For years now he’s been adding variations on the theme to his repertoire, from one stuffed with hake to another filled with mushrooms and walnuts, and a classic take of jamon. “Croquetas are part of my life and my memories,” he tells Broadsheet. “They exist in every home and every bar, and every family has their own version. They never go out of fashion because they are comfort food, made for sharing, and deeply rooted in Spanish culture. A good croqueta is always welcome, at any age and at any moment. Croquetas are what we want: fried, crispy on the outside and silky on the inside.”
This version takes the classic jamon and adds a dose of luxury via a shaving of fresh truffle. Pizarro says the jamon brings “depth, saltiness and character”, while truffle adds “aroma and elegance”.
As tradition dictates, the base of this croqueta is a white sauce filling, to which the jamon and truffle are incorporated for something extra special. And Pizarro says there’s no great secret to achieving the perfect spherical shape. “Follow the recipe,” he says. “It’s not really a secret, it’s consistency. We are not machines, and the shape can change a little. It is so simple and gorgeous. Practice is everything.”
Jamon and winter truffle croquetas by José Pizarro
Serves 4 as a starter or snack
Preparation time: 20 minutes, plus chilling and freezing Cooking time: 30 minutes
Ingredients
450ml whole milk
150ml fresh chicken stock
100g unsalted butter
125g plain flour, plus 2tbsp extra
100g jamon Ibérico
75g manchego cheese, grated
Good shaving of fresh black truffle, to taste
2 free-range eggs, beaten
150g panko breadcrumbs
1L light olive or vegetable oil, to fry
Method
Heat the milk and stock together gently. Melt the butter in a pan and add the 125g flour and cook for 2–3 minutes.
Gradually add the milk and stock, stirring, until you have a smooth very thick sauce. Season well and stir through the jamon, cheese and truffle.
Spread out on a baking sheet lined with cling film and chill until cold.
Take spoonfuls of the mix and roll into balls about 30g each. Put the 2 tbsp of flour in a dish and the beaten egg and breadcrumbs in two more.
Coat each of the balls in flour then beaten egg and then breadcrumbs, place on a baking sheet, and when they are all done freeze for an hour.
When ready to cook, heat the oil to 180°C. Drop a few of the croquetas into the oil and fry for 3–4 minutes until deep golden and hot to the centre. Remove with a slotted spoon and drain on a kitchen towel while you fry the rest. Serve straight away.
