Spanish Chorizo Croquettes
- Parma Virk
- Apr 7
- 2 min read
Makes: 30 portions
Prep Time: 1 Hr
Cook time: 5 mins
Things you need:
Chorizo Filling
200g Spanish Chorizo finely diced (remove the casing first)
50ml Olive oil
65g Unsalted Butter
150g Onion finely diced
125g All Purpose flour
850ml Whole milk
Fresh nutmeg grated to taste
Salt and white pepper to taste
Coating
3 Large eggs beaten
70g All purpose flour
120g Panko breadcrumbs blitzed up slightly
Oil for frying as per video
Steps
Cook the chorizo in a large saucepan for 6 mins or so until the oils leech out and the chorizo is slightly golden as per the video. Drain and reserve the oils that have come out of the chorizo. Set the chorizo aside.
In the same pan add the butter and olive oil then saute the onions until soft and and translucent. No colour around 5 mins or so. Add the flour and mix around until a roux has formed. (the flour soaks up all the fat)
Then add the milk and whisk everything together until smooth. Stir in the cooked chorizo and season to taste and add the nutmeg to taste. Your basically making a bechamel sauce here. Once all incorporated simmer for a couple of mins and then pour everything into a deep tray (container) as per the video. Smooth out the top and let this cool down in the fridge.
Prepare you pane (breading) station as per the video.
Once the bechamel mixture has cooled and set then shape as per the video. 30g weight for each croquetas is a good starting weight. You can make them smaller if you want. Work your way through the batch and you should get around 30 in total. (You can freeze these at this point and fry them when you need later)
Heat up the oil in a saucepan and fry as per the video. Don't heat your oil to hot. Cook time should be around 4-6 mins.
Serve with some mayo combined with the leftover chorizo oil and some paprika mixed in a glass of bubbly or a cold beer.
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