These buttery, salty, crispy snacks are perfect for entertaining.
Melt the butter in a large saucepan, then whisk in 75g/1oz of the flour and cook for 30 seconds. Whisk in the milk slowly until you have a very thick sauce – almost the consistency of mashed potato. Season with salt and pepper.
Tip into a bowl and stir in the Jamon Serrano, chicken and parsley and season with salt and black pepper then stir in the flaked almonds. Place in the fridge to chill for 10 minutes until just firm.
Wet your hands then take spoonfuls of the mixture and roll into balls. Place the remaining 75g/3oz flour, the eggs and breadcrumbs in separate bowls, and season with salt and black pepper. Roll the balls through each bowl, then place onto the work surface and roll gently into cylinder shapes. Set aside while you heat the oil and fry the peppers.
Heat a deep fat fryer to 170C or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Heat a frying pan until hot, add the olive oil, padron peppers and half the salt and fry for 2-3 minutes until just golden and softened. Tip into a serving bowl and sprinkle with the last of the salt.
Deep fry the croquettes for 3-4 minutes in batches, until golden-brown and hot through. Remove and drain on kitchen paper.
Serve the croquettes with the padron peppers.
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