Spanish Chorizo Croquettes Recipe

Croquettes are one of our most famous and desired tapas both within our borders and abroad. Thanks to the passions that these delicacies arouse in one bite, there are many recipes that can be found throughout our geography.

In this case we do not propose a recipe as traditional as the stew, chicken or ham croquettes. This time we suggest some delicious chorizo croquettes, a very tasty and hearty version that will delight lovers of this traditional sausage. It is worth mentioning that any type of fresh chorizo can be used in this recipe, depending on the taste of each person.

Ingredients for the Chorizo Croquettes

  • 300 g of fresh chorizo
  • 1 onion
  • 50 g of butter
  • 50 g of olive oil
  • 100 g wheat flour
  • 1 L of whole milk
  • Ground black pepper
  • Ground nutmeg
  • Olive oil
  • Flour, egg and breadcrumbs for coating

How to make the chorizo croquettes

  1. To start this recipe for chorizo croquettes you must first finely chop the onion and add it to a frying pan over medium heat with a little oil. Add a little salt and fry it until it is slightly browned.
  2. Once the onion is ready, add the fresh chorizo without the skin and crumble it with your hands. Stir with a wooden spoon, shredding the chorizo until it is fried so that no pieces are too large. Once the sausage is ready you can pass it through a sieve for a couple of minutes to get rid of the excess fat.
  3. Then prepare the roux for your chorizo croquettes. In a frying pan add the oil and butter and let it heat up at medium heat. Then add the flour to toast for at least 5 minutes. Add salt and pepper to taste and add nutmeg. Once the flour is ready, add the hot milk and gradually make a béchamel sauce. At this point you can beat the mixture so that there are no lumps.
  4. Once the béchamel base is ready, add the chorizo and the onion and continue cooking at medium heat until the mixture thickens and starts to come off the walls and bottom of the pan.
  5. Transfer the croquette dough to another bowl and cover it with cling film to prevent the surface from drying out. Once the dough is warm at room temperature, let it cool down overnight in the fridge.
  6. To form the chorizo croquettes you can use two spoons to take portions of dough to form quenelles with them: this way you will not get your hands so dirty. First put flour on each croquette, then eggs and breadcrumbs to finish.
  7. You can leave them in the freezer or in the fridge for a little longer. Just fry them in plenty of very hot sunflower oil and your chorizo croquettes will be ready to eat.

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