Hammed-Up Fritters with Manchego Cheese Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1014
- Total Fat
- 84
- Saturated Fat
- 23
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 33
- Cholesterol
- 173
- Sodium
- 2130
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
Peanut oil, for frying
Batter:
2/3 cup self-rising flour
1/2 teaspoon smoked paprika
2/3 cups chicken stock
3 tablespoons minced chives
2 eggs, beaten
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups minced serrano ham
1 onion, finely chopped
Manchego Cheese Sauce, recipe follows, for dipping
Manchego Cheese Sauce:
2 tablespoons olive oil
2 shallots, minced
2 jalapenos, minced and seeded
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon
1 cup shredded Manchego cheese
1 teaspoon smoked paprika
1/2 cup sour cream
Directions
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- In a large bowl add the flour, smoked paprika and chicken stock and chives. Whisk well to form a thick batter. Stir in the 2 beaten eggs and a pinch of salt and pepper.
- In a large saute pan over medium-high heat, add the olive oil and fry the minced ham and onion until nicely browned, about 3 minutes. Allow the ham and onion to cool in the pan. Once cooled, add ham mixture along with any oil to the batter. Season the batter with more salt and pepper. In batches and using a small scoop or a large tablespoon, drop 5 or 6 scoops of batter into the oil and fry until well browned, turning once, about 2 to 3 minutes. Drain on brown paper or paper towels and repeat with the remaining batter. Transfer the fritters to a serving platter and serve with Manchego Cheese Sauce on the side.
- For Cheese Sauce:
- Heat the olive oil in small saucepan, then add the shallots, jalapeno, salt, and pepper. Cook over medium heat for about 4 minutes to soften the shallots. Add the flour and mix to form a roux. Stir in the milk and bouillon, whisking well to blend. Whisk in the cheese and combine well. Reduce the heat to low and add smoked paprika and sour cream. Whisk to combine and serve warm with fritters.