Buñuelos, Iberico Ham recipe Tapas Recipes 0 0 5 0

Buñuelos – Iberico Ham and Manchego Cheese

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Cheese Buñuelos are a traditional Spanish fritter, made from a light and fluffy choux paste, which melts in your mouth.
They are perfect as a party snack or as part of a selection of tapas. You can make the mix in advance and lightly fry them before you serve them. Spanish buñuelos are typically flavoured with ham, cheese, salt cod or black pudding but they can easily turn into a sweet fritter, dusted with sugar and cinnamon.

30 mins

8 people

Ingredients
Method

100g unsalted butter
250ml fresh water
A pinch of salt
A pinch of sugar
200g plain flour
6 large free-range eggs
200g manchego cheese, finely grated
150g iberico ham, finely chopped
Salt for seasoning

First make the buñuelo paste. In a medium size saucepan, melt the butter, water, salt and sugar. When the mix begins to boil, add the flour and mix with a wooden spoon until you make a soft roux paste. Fry the roux on a gentle heat, stirring frequently so you cook the flour. Remove the saucepan from the heat and allow the roux to cool gently for a couple of minutes. Add the eggs, one at a time, mixing thoroughly until well combined. Add the grated cheese, chopped ham and check for seasoning.
Heat the oil in a large shallow pan until it reaches a temperature of around 200°C.
To fry the buñuelos, use a tablespoon dipped in hot boiling water to scoop the paste and with the help of your finger, slide the paste into the hot oil and fry the fritter for a maximum of 3 minutes, stirring occasionally so they brown on all sides. You might want to fry them in batches.
Drain the buñuelos onto some kitchen paper, season with salt and serve immediately with some chilled rose cava.

Ingredients

100g unsalted butter
250ml fresh water
A pinch of salt
A pinch of sugar
200g plain flour
6 large free-range eggs
200g manchego cheese, finely grated
150g iberico ham, finely chopped
Salt for seasoning

Method

First make the buñuelo paste. In a medium size saucepan, melt the butter, water, salt and sugar. When the mix begins to boil, add the flour and mix with a wooden spoon until you make a soft roux paste. Fry the roux on a gentle heat, stirring frequently so you cook the flour. Remove the saucepan from the heat and allow the roux to cool gently for a couple of minutes. Add the eggs, one at a time, mixing thoroughly until well combined. Add the grated cheese, chopped ham and check for seasoning.
Heat the oil in a large shallow pan until it reaches a temperature of around 200°C.
To fry the buñuelos, use a tablespoon dipped in hot boiling water to scoop the paste and with the help of your finger, slide the paste into the hot oil and fry the fritter for a maximum of 3 minutes, stirring occasionally so they brown on all sides. You might want to fry them in batches.
Drain the buñuelos onto some kitchen paper, season with salt and serve immediately with some chilled rose cava.

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Vega Mancha Semi Cured Manchego Cheese Piece 150g

£4.25

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Agusti Torello Mata Rose 2018

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Buñuelos – Iberico Ham and Manchego Cheese

Vega Mancha Semi Cured Manchego Cheese Piece 150g