We are super fans of the croquettes and, this time, we wanted to make them with gazpacho, so that they are very crunchy on the outside but practically liquid inside, they are a delight!
Ingredients for 10 units:
- 5.3 oz of gazpacho
- 1.5 oz of serrano ham in dices
- 1 egg
- Breadcrumbs with garlic and parsley
- Olive oil
Recipe:
- In a medium bowl, mix the gazpacho with the ham dices.
- Distribute it into small molds (you can use an ice cube maker).
- Put it in the freezer for an entire night.
- Take them out the next day and unmold them.
- Beat the egg in a bowl.
- In another deep dish add a bit of breadcrumbs with garlic and parsley.
- Pass them by egg and then for breadcrumbs.
- Repeat the operation so that the batter is fixed and the interior does not go out when heated.
- Fry in a frying pan with plenty of olive oil until golden.
- When removing them place them on a plate with absorbent paper to remove the excess oil.
Bon appétit!
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