Chorizo Croquettes

Chorizo Croquettes

Reviews (1)

Chorizo Croquettes

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Prep time

20m

Total time

60m

Yields

26

Croquettes

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La Cocina Goya

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 GOYA® 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!

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  • Ingredients
  • Directions

Ingredients

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¼ cup

(½ stick) unsalted butter

½

onion, finely chopped

½ cup

all-purpose flour, plus more for dredging

cups

whole milk, heated until just simmering

1 pkg. (3.5 oz.)

GOYA® Chorizo, very finely chopped

¾ cup

grated GOYA® Manchego Cheese

2 tbsp.

chopped fresh parsley

1

egg, beaten with 2 tablespoons water

GOYA® Vegetable Oil, for frying

Directions

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Step 1

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.

Step 2

Scoop chorizo filling into hands; roll into log shape that measures about 2” long and 1” thick. Repeat with remaining filling to make 26 log shapes.

Step 3

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.

Step 4

Heat 1½” oil in medium, deep, heavy-bottomed pot over medium-high heat until hot but not smoking (350°F). 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.

Tip by La Cocina Goya

Try another croquette flavor!

Are you a seafood person? Or perhaps you like poultry or pork. No problem! You can easily convert these chorizo croquettes into croquettes with different fillings. Simply replace the chorizo with an equal amount of leftover chopped chicken, smoked ham, shrimp or reconstituted salted cod (bacalao).

Recipe Tags

Appetizers & Snacks Over 60

Recipe Reviews

Wahid Ali

Thanks for sharing looks great enjoy respect

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