Ham Fritters in the Andalusian Style
Buñuelitos de Jamón
Region: Spain, Andalusia
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy but special equipment needed

This tapa from southern Spain is usually served in tapas bars as one of the first to come out from the kitchen. It’s all very simple, but remember that it doesn’t cook for long. Although a traditional tapas, these ham fritters are very nice served as a passed appetizer at a cocktail party with a glass of fine sherry.
[photo: Clifford A. Wright]

Yield: Makes 16 fritters for 8 tapas servings
Preparation Time: 45 minutes

6 cups olive oil or olive pomace oil for frying     1 large egg, lightly beaten       Salt and freshly ground black pepper to taste     1/4 teaspoon paprika     1/2 cup beer (lager)

1/2 cup all-purpose flour, sifted     2 tablespoons extra virgin olive oil     1 cup chopped boiled ham (about 6 ounces)     1 small onion, very finely chopped

1. Preheat the frying oil in a deep fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F.

2. In a medium-size bowl, mix the egg, salt, pepper, paprika, and beer together.   Add the flour and whisk until the batter is smooth and dense.

3. In a medium-size skillet, heat the extra virgin olive oil over medium-high heat, then cook the ham and onion until the onion is soft, about 3 minutes, stirring. Let cool, then stir into the batter.

4. Drop tablespoonfuls of the batter into the oil (make sure not to crowd them) and fry until golden brown, about 2 minutes.   Remove with a slotted spoon, drain on paper towels, and serve hot.   Let the frying oil cool completely, strain through a porous paper filter, if necessary, and save the oil for a future use.

Posted: 01/11/2007