Ingredients

• 75g/2½oz butter
• 275g/7oz plain flour
• 500ml/18fl oz milk
• 75g/2½oz fresh breadcrumbs
• 50g/1¾oz serrano ham
• chopped
• 50g/1¾oz manchego
• chopped
• 1 small bunch fresh parsley
• chopped
• 250g/9oz salt cod
• soaked and cooked and flaked
• 75g/2½oz plain flour
• 2 free-range eggs
• beaten
• 100g/3½oz dried breadcrumbs
• rapeseed oil
• for deep-frying
• salt and freshly ground black pepper
• 3 free-range egg yolks
• 4 garlic cloves
• ½ lemon
• juice only
• 150ml/5fl oz extra virgin olive oil
• mustard powder
• optional
• saffron
• optional

Directions

• For the croquetas
• melt the butter in a large saucepan
• then whisk in 200g/7oz of the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Divide into 2 bowls and in 1 bowl stir in the fresh breadcrumbs
• ham
• manchego and half the parsley
• and in the other the cooked salt cod and remaining parsley. Place in the fridge to chill for 3-4 hours.
• When you're almost ready to cook the croquetas
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with rapeseed oil. Heat the oil to 170C (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Place the remaining flour
• beaten eggs and dried breadcrumbs in 3 separate bowls. Shape the chilled mixture into 7cm/2¾in cylinders. Coat each one in the flour
• then egg and finish with a layer of breadcrumbs.
• Deep-fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.
• For the aioli
• blend all the ingredients
• except the olive oil
• in a food processor. Pour the oil into the blender in a steady stream
• until it forms a thick sauce. The mixture
• once blended
• should be vibrant and yellow in colour. To vary the flavour
• add a little mustard or some saffron. If you'd like your mayonnaise runnier
• add a couple of tablespoons of hot water.
• Serve the croquetas on a board with a bowl of the aioli for dipping.