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Delicious recipe with Iberico Ham!

Easy and delicious snack for every day with Jamon Iberico.

These are the ingredients to make Jamon Iberico and Manchego Cheese Croquettes:


-4 tablespoons olive oil

-4 tablespoons butter

- 1q quart milk

- 2 cups flour

- 1 cup cornstarch

- 9 ounces Jamon Iberico, diced

- 1 onion, diced

- 1/8 teaspoon nutmeg

-1/2 cup Manchego cheese, grated

- 1 teaspoon salt

-4 eggs

-3 cups breadcrumbs

- 2 cups flour

- Pastry bag

-1-2 quarts frying oil

- Alioli sauce

Once you have everything ready, make sure you follow each step properly:



In a small bowl, mix the cornstarch in 1 cup of the milk and set aside.


Prepare a baking sheet tray with at least a one inch edge.


In a saucepan, warm the milk and set aside or keep on low heat until needed.


Heat a medium sized pot over med-low heat, add the butter and olive oil and saute the onions until soft and translucent. Add jamon and lightly saute 1-2 minutes.


Add the flour to the pot and mix to form a roux. Pour the milk slowly and mix with a whisk. Add the nutmeg and add the cornstarch mixture. Mix well and cook over low heat for 5 minutes.  Add cheese and mix until melted another minute or so. Then pour onto the baking sheet tray and spread it out evenly.  Let cool for one hour, uncovered.


Fill a pastry bag with the cooled mixture and cut off the tip of the bag to make a 1 inch hole. Prepare your second sheet tray with about 1/2 inch layer of flour.  Pipe a long tube of mixture onto the tray and continue until you have piped all of the mixture onto the tray and you have about 5-6 tubes.


Cut into 2-3 inch logs and dredge well in flour on all sides. In a shallow dish, beat the eggs with a little water and spread breadcrumbs onto a sheet tray or shallow dish.  Dredge each croquette in the egg mixture, then the breadcrumbs and place on a clean tray.


Fill a heavy pot with enough frying oil to be 2-3 inches deep. Heat to 350 F and fry in batches until golden brown on each side.

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