- For the Buñuelos:
- 7tbsp unsalted butter
- 1cup water
- Pinch of sugar
- Pinch of sea salt
- 1 1/2cups plus 2 tbsp all-purpose four
- 1/4tsp baking powder
- 6large eggs
- 2 1/2cups grated Manchego cheese
- 1cup finely chopped Jamón Ibérico
- 2tbsp chopped fresh parsley, (optional)
- Sea salt to taste
- 2-3cups vegetable oil for frying
- For the Membrillo Dipping Sauce:
- 1tbsp olive oil
- 2large or 4 small cloves garlic, peeled and minced
- 8oz membrillo (quince paste), cut into small cubes
- 1tbsp plus 1 tsp sherry vinegar
- 6tbsp water
- 1tsp chili flakes or more to taste
- 3tsp fresh lemon juice
- 1/2tsp hot smoked paprika (or more to taste)
- 1tsp sea salt
For the Membrillo Dipping Sauce:
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.
For the Buñuelos:
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.