Iberico Ham and Manchego Cheese Fritters

Ibérico Ham & Manchego Fritters with Membrillo Dipping Sauce Recipe

Receta de Buñuelos de Jamón Ibérico y Queso Manchego con Salsa de Membrillo

40 Minutes

24 pieces

Ingredients

For the Buñuelos:

7 tbsp unsalted butter
1 cup water
Pinch of sugar
Pinch of sea salt
1 1/2 cups plus 2 tbsp all-purpose four
1/4 tsp baking powder
6 large eggs
2 1/2 cups grated Manchego cheese
1 cup finely chopped Jamón Ibérico
2 tbsp chopped fresh parsley, (optional)
Sea salt to taste
2-3 cups vegetable oil for frying

For the Membrillo Dipping Sauce:

1 tbsp olive oil
2 large or 4 small cloves garlic, peeled and minced
8 oz membrillo (quince paste), cut into small cubes
1 tbsp plus 1 tsp sherry vinegar
6 tbsp water
1 tsp chili flakes or more to taste
3 tsp fresh lemon juice
1/2 tsp hot smoked paprika (or more to taste)
1 tsp sea salt

Nutritional Facts

Calories 828
Total Fat 11.8 gr (15%)
Saturated Fat 5.9 gr (29%)
Cholesterol 80 mg (27%)
Sodium 403 mg (18%)
Total Carbohydrates 167.9 gr (61%)
Fiber 19.1 gr (68%)
Sugars 133.5 gr
Protein 8.1 gr
Vitamin D 41%
Calcium 8%
Iron 4%
Potassium 1%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

The history of Spanish ‘light as air’ fritters, or buñuelos, can be traced back to the second century, when they were initially made in Spain by the Moriscos. Today they are a popular sweet served with powdered sugar and chocolate around the holidays. This savory buñuelos recipe made with Jamón Ibérico and Manchego cheese with a sweet and lightly spicy membrillo dipping sauce is welcome any time of the year!

Steps

Add olive oil and garlic to a sauce pan and sauté garlic until translucent and fragrant. Lower heat to medium and slowly stir in cubes of membrillo. Continue stirring over medium heat until the membrillo is melted. Add the remaining ingredients and stir until well combined. Remove from heat, transfer to a serving bowl and allow to cool. The dipping sauce will thicken as it cools. In a medium size saucepan over medium-high heat, add butter, water, sugar and salt. Bring to a boil, lower heat and add the flour, stirring vigorously with a wooden spatula or wooden spoon until smooth. Lower heat and cook the mixture, stirring constantly, until the dough starts to film the bottom of the pan and comes away from the sides of the pan. Remove from heat and allow to cool for a few minutes. Using a hand mixer, add eggs one at a time, waiting until the previous egg is fully incorporated before adding the next one. Add the baking powder and mix until the dough is very smooth. Stir in the parsley (if using), grated cheese and ham and adjust seasoning with salt. In a shallow heavy bottomed pot or frying pan, add vegetable oil to the depth of 1.5 to 2 inches and heat to medium-high. Using a tablespoon, scoop out about ¾ spoonful of the dough. With the help of your finger, slide the dough into the hot oil. Turn the fritters occasionally so they cook evenly on all sides. When the whole fritter is golden brown and starts to float, remove with a slotted spoon and drain on paper towels. Season with salt and serve immediately with membrillo dipping sauce and a glass of Spanish white or rosé wine.