Flamenquínes Cordobeses - Andalusian Fried Pork Rolls

plate of flaminquines cordobeses with sauce and lettuce.

5 from 5 votes

Flamenquínes Cordobeses - Andalusian Fried Pork Rolls

This fried pork and cheese roll is a classic tapas dish served in taverns all throughout the south of Spain. This traditional flamenquín cordobés recipe tastes amazing when served with a simple side salad, french fries, and alioli.

Prep Time10

Cook Time20

Marinating Time1

Total Time1 30

Course: Main

Cuisine: Spanish

Servings: servings

Calories: 334.64kcal

Author: Lauren Aloise

Ingredients

For the Pork Roll

4 5-ounce pork fillets
2 cloves garlic minced
1 lemon juice only
1.5 tablespoons dried parsley
1 pinch salt
¼ pound jamón serrano
¼ pound Gruyère cheese sliced into ½-inch sticks

For Breading & Frying

flour
2 eggs beaten
4 ounces breadcrumbs
olive oil for frying

US Customary - Metric

Instructions

Place the pork fillets between two sheets of plastic wrap, and pound them with a meat mallet to at least ¼-inch thick.
Remove the plastic wrap and place the pork in a small bowl. Add the garlic, lemon juice, parsley, and salt and marinate in the fridge for 1-2 hours.
Remove the pork from the fridge and lay the fillets flat. Cover the fillets with a thin layer of the jamón serrano, and then place the sticks of cheese end-to-end along one of the long sides of each pork fillet.
Carefully roll the pork and ham into a log around the cheese sticks, so that the pork forms the outer layer of a log. Roll each log in flour, then in the beaten egg, and then in the breadcrumbs.
Meanwhile, place a large heavy skillet over medium-high heat and fill with olive oil to a depth of ¼-inch and heat to 350°F (177°C).
When the oil is heated, fry the flamenquínes one at a time, placing them open side down in the pan. Cook each side until golden to ensure that the pork is cooked through and the cheese is gooey. Drain the flamenquínes on a paper towel to drain any excess oil.
Serve hot with a garden salad, french fries, and/or alioli for dipping.

Notes

If you can't find jamón serrano, any other thinly sliced deli ham should do the trick.
If you can't find Gruyère, any gooey, fondue-appropriate cheese will work in this recipe.

Nutrition