Tyler whips up an appetizer that's crunchy on the outside and creamy on the inside with a mashed potato, ham and manchego cheese filling!Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3AOUYfBSubscribe to Food Network ▶ http://foodtv.com/YouTubeFried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Serrano Ham and Manchego CroquetasRECIPE COURTESY OF TYLER FLORENCELevel: IntermediateTotal: 1 hr 40 minPrep: 45 minInactive: 30 minCook: 25 minYield: about 2 dozen croquettasIngredients3 cups mashed potatoes, leftover or freshly made1/4 pound manchego cheese, frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved manchego cheese, for serving6 ounces serrano ham, frozen 1 hour then finely chopped in a food processor (1 cup)2 large eggsKosher salt and freshly ground black pepper2 cups panko bread crumbsVegetable oil, for deep-fryingRomesco Sauce, for servingChopped chives, for servingRomesco Sauce:1/2 cup slivered almonds1/2 poumd roasted red peppers, drained*1 egg yolk2 large garlic cloves, peeled1/2 teaspoon orange zest and 1/4 cup juice, from 1 orangeKosher salt and freshly ground black pepper1/2 cup extra-virgin olive oil1 tablespoon sherry vinegarDirectionsIn a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.Romesco Sauce:Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.*RAW EGG WARNINGFood Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#TylersUltimate #TylerFlorence #FoodNetwork #SerranoHamAndManchegoCroquetasTyler Florence's Serrano Ham and Manchego Croquetas | Tyler's Ultimate | Food Networkhttps://www.youtube.com/watch?v=XoAEnfHqiWw
