A few months ago I took a recreational cooking class at my former Culinary School. The class was called “Croquettes and Cava” – combining my love for fried food and bubbly alcohol (win, win). Not only was the class matter totally up my ally, but it was taught by the Executive Chef of “Casa Mono” – and awesome Tapas restaurant in Gramercy Park, NYC. Anthony Sasso, who is the Chef, taught us recipes for about 10 different Croquettes ranging from your Classic Jamon Croquette to Pulled Pork Croquettes (I will be making these again and blogging them in the future!)
I chose to showcase the Jamon Croquette on today’s blog because it is the most classic form of Tapas there is. I changed up the recipe a bit, and decided to serve my croquettes with my incredible Honey Mustard Dipping Sauce (I say it’s incredible because, it turned me from a Honey Mustard hater, into a total Honey Mustard advocate).
You can try this recipe with other meats too – try chorizo (Spanish sausage), pepperoni, prosciutto, Bacon, Pancetta, whatever you think may work! Side note, I realized I always intrinsically capitalize the word ‘Bacon’….like it’s God….well I mean it kind of is let’s be honest.
Another great idea, which I do with my Arancini, is I will hide a little cube of cheese in the center of the croquette when I am forming them, so when you bite in, it’s a little gooey cheese surprise! For the Jamon Croquettes, try adding in Smoked Gouda!
Ham Croquettes served with a Honey Mustard Dipping Sauce
Honey Mustard Dipping Sauce
The prefect Honey Mustard Sauce