Iberico Ham Croquettes with Smoked Paprika Aioli
- These bite-sized croquettes are filled with melt-in-your-mouth Iberico ham, bound in a creamy béchamel sauce, and lightly breaded for a satisfying crunch. The cannabis is infused into the béchamel sauce, providing a discreet and enjoyable lift. Served with a smoky paprika aioli, these croquettes offer a delightful balance of savory, smoky, and creamy flavors, making them an ideal appetizer for sharing.
- Ingredients:4 tablespoons butter1/4 cup all-purpose flour2 cups whole milk1 teaspoon salt1/2 teaspoon white pepper1/4 cup cannabis-infused milk8 ounces Iberico ham, finely diced2 large eggs, beaten1 cup breadcrumbsVegetable oil, for fryingFor the Smoked Paprika Aioli:1 cup mayonnaise2 cloves garlic, minced1 tablespoon lemon juice1 teaspoon smoked paprikaSalt and pepper to taste
- Instructions:Make the Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in whole milk, stirring constantly to prevent lumps. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Season with salt and white pepper. Stir in cannabis-infused milk.Add the Ham: Remove the béchamel sauce from the heat and stir in the diced Iberico ham. Transfer the mixture to a baking dish, spread evenly, and cover with plastic wrap, pressing the plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill completely.Shape the Croquettes: Scoop out small portions of the chilled ham mixture and roll them into croquette shapes (about 1-2 inches long).Bread the Croquettes: Dip each croquette into the beaten eggs, then dredge in breadcrumbs, ensuring they are fully coated.Fry the Croquettes: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the croquettes in batches until golden brown and heated through, about 2-3 minutes.Make the Aioli: In a bowl, whisk together mayonnaise, garlic, lemon juice, and smoked paprika. Season with salt and pepper to taste.Serve: Serve the warm Iberico ham croquettes with smoked paprika aioli.
