Entree: Spain – Andalusia – Flamenquín (little flamenquín)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 4 pork loin slices, boneless, approx. 6 oz (170 g) each
- 8 slices Serrano ham, approx. 0.5 oz (15 g) each, total approx. 4 oz (120 g)
- 4 strips Manchego cheese or firm cheese, approx. 1 oz (30 g) each (optional)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 2 cups (200 g) fine breadcrumbs or panko
- 2 cups (480 ml) extra-virgin olive oil (for shallow/deep frying) or enough oil for frying
- Salt to taste
- Freshly ground black pepper to taste
- Toothpicks or kitchen twine (not measured)
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pound each pork loin slice to about 1/8 inch (3 mm) thickness between plastic wrap or in a resealable bag to make an even, thin rectangle. Season lightly with salt and pepper.
2. On each pork slice place 2 slices Serrano ham (approx. 1 1/16 oz (30 g) total per pork slice) and, if using, a strip of Manchego cheese (approx. 1 1/16 oz (30 g)). Roll the pork tightly around the filling and secure ends with toothpicks or tie with twine to form tight cylinders.
3. Prepare a dredging station: place 1 cup (120 g) flour in one shallow dish, beat 2 large eggs in a second dish, and place 2 cups (200 g) breadcrumbs in a third dish.
4. Dredge each roll first in flour (shake off excess), then in beaten egg, and finally coat thoroughly with breadcrumbs. Press breadcrumbs to adhere. Chill on a tray in the refrigerator for 20–30 minutes to firm up (helps keep shape in frying).
5. Heat 2 cups (480 ml) olive oil in a heavy skillet or deep fryer to 350°F (175°C). Fry the flamenquines in batches, turning as needed, until evenly golden and internal pork temperature reaches at least 145°F (63°C), about 6–8 minutes depending on size.
6. Transfer to a rack or paper towels to drain briefly. Remove toothpicks/twine, slice into rounds if desired, and serve immediately with lemon wedges.

1. Pound each pork loin slice to about 1/8 inch (3 mm) thickness between plastic wrap or in a resealable bag to make an even, thin rectangle. Season lightly with salt and pepper.
2. On each pork slice place 2 slices Serrano ham (approx. 30 g total per pork slice) and, if using, a strip of Manchego cheese (approx. 30 g). Roll the pork tightly around the filling and secure ends with toothpicks or tie with twine to form tight cylinders.
3. Prepare a dredging station: place 1 cup (120 g) flour in one shallow dish, beat 2 large eggs in a second dish, and place 2 cups (200 g) breadcrumbs in a third dish.
4. Dredge each roll first in flour (shake off excess), then in beaten egg, and finally coat thoroughly with breadcrumbs. Press breadcrumbs to adhere. Chill on a tray in the refrigerator for 20–30 minutes to firm up (helps keep shape in frying).
5. Heat 2 cups (480 ml) olive oil in a heavy skillet or deep fryer to 350°F (175°C). Fry the flamenquines in batches, turning as needed, until evenly golden and internal pork temperature reaches at least 145°F (63°C), about 6–8 minutes depending on size.
6. Transfer to a rack or paper towels to drain briefly. Remove toothpicks/twine, slice into rounds if desired, and serve immediately with lemon wedges.