Fried pork loin and ham balls

Name: Fried pork loin and ham balls (Bolitas de flamenquín)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: juice of 1 lemon; 100 g (3½ oz) Iberian or serrano ham, cut into 6 slices; 100 g (3½ oz) Iberian or serrano ham, cut into 6 slices; salt and pepper to taste; 250 g (9 oz) pork loin, cut into thin slices lengthways; olive oil for frying; 25 g (1 oz) flour; salt and pepper to taste; 55 g (2 oz) dry breadcrumbs; 2 eggs, beaten

Bolitas de flamenquín

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Quite simply delicious, this is an excellent tapa for large numbers of people, as the meatballs can be prepared in advance and served cold. The zing of the lemon juice makes all the difference.

Ingredients

250 g (9 oz) pork loin, cut into thin slices lengthways
juice of 1

Europe
Spain
Córdoba
Starter
Mediterranean

Method

Marinate the pork loin in the lemon juice for 1 hour.
Place a piece of ham on each pork slice, season, and roll up lengthwise to form cylinders.
Cut each cylinder into 2cm (¾-inch) pieces, and squeeze into ball shapes.
Dip the balls in flour, then egg, then breadcrumbs and fry a few at a time in very hot oil, browning on all sides. Drain on