Chorizo Croquettes

Name: Chorizo Croquettes
Cook time: 60 min
Cuisine: Spanish recipes
Ingredients: 0.25 cup unsalted butter; 0.5 unit onion, finely chopped; 0.5 cup all-purpose flour, plus more for dredging; 1.5 cups whole milk, heated until just simmering; 1 pkg. chorizo, very finely chopped; 0.75 cups manchego cheese; 0.75 tsp. of Adobo with GOYA pepper; 2 tbsp. chopped fresh parsley; 0.75 cups bread crumbs; 1 tbsp. of Complete Seasoning; 0.5 cups, for frying of Aceite de Oliva Único; 1 egg, beaten with 2 tablespoons water

Spanish recipes

Meat and poultry

Appetizer

Easy

60'

Try these Chorizo Croquettes for a savory taste of Spain! Served throughout the country in homes and tapas bars alike, Croquetas de Chorizo feature a creamy-smooth filling made from a cheesy bechamel sauce that’s spiked with garlicky, paprika-infused, Spanish Chorizo. The filling is enclosed in a crunchy breadcrumb coating and fried until crisp and warm. Serve these authentic chorizo croquettes at your next family gathering - but don’t expect leftovers!

Ingredients Preparation Share

Ingredients

0.25 cup unsalted butter
0.5 unit onion, finely chopped
0.5 cup all-purpose flour, plus more for dredging
1.5 cups whole milk, heated until just simmering
1 pkg. chorizo, very finely chopped
0.75 cups manchego cheese
0.75 tsp. of Adobo with GOYA pepper
2 tbsp. chopped fresh parsley
0.75 cups bread crumbs
1 tbsp. of Complete Seasoning
0.5 cups, for frying of Aceite de Oliva Único
1 egg, beaten with 2 tablespoons water

Preparation

Heat butter in medium saucepan over medium-low heat until melted and foaming. Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes Using whisk, add flour; cook, whisking occasionally, until well blended, about 2 minutes. Increase heat to medium high. Gradually add heated milk, whisking until smooth. Bring milk mixture to simmer. Simmer, whisking constantly, until thickened, about 4 minutes. Whisk in chorizo and cook 1 minute more. Remove pot from heat and whisk in Manchego, Adobo and parsley. Transfer milk mixture to bowl; chill until completely cold and set, at least 1 hour.
Scoop chorizo filling into hands; roll into log shape that measures about 7cm long and 3cm thick. Repeat with remaining filling to make 26 log shapes.
Place flour, eggs and breadcrumbs in separate dishes. Toss chorizo logs in flour, tapping off excess; dip in egg, then roll in breadcrumbs, pressing to adhere; set on baking tray.
Heat 1½” oil in medium, deep, heavy-bottomed pot over medium-high heat until hot but not smoking (177°). Fry croquettes in batches, taking care not to crowd pan, until golden brown and heated through, about 2 minutes per batch. Transfer croquettes to paper towel-lined tray to drain. Serve warm.