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Chorizo croquettes
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Prep Time:
270 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
Enjoy these hot and crispy chorizo-filled bites for maximum satisfaction.
Ingredients:
  • 1 (about 120g) chorizo sausage, thinly sliced
  • 100g butter
  • 100g (2/3 cup) plain flour
  • 375ml (1 1/2 cups) milk
  • 40.00 ml chopped fresh continental parsley
  • 40g (1/4 cup) plain flour, extra
  • 2 eggs, lightly whisked
  • 160g (2 1/4 cups) fresh breadcrumbs
  • Light olive oil, to deep-fry
Instructions:
  • In a non-stick frying pan over high heat, cook chorizo, stirring occasionally, until crisp, about 3 minutes. Transfer to a plate lined with paper towel.
  • In a saucepan over medium-high heat, melt the butter until foamy. Add the flour and stir for 1 minute. Take off the heat and mix in one-third of the milk. Slowly whisk in the rest of the milk until the mixture thickens. Cook for an additional 2 minutes until very thick.
  • Mix in the chorizo and parsley, season with pepper, transfer to a shallow container, let it cool slightly, cover, and refrigerate for 4 hours or overnight to firm up.
  • Set up a station with three separate bowls for the flour, egg, and breadcrumbs. With floured hands, shape tablespoonfuls of chorizo mixture into 8cm-long croquettes. Then coat each croquette in flour, egg, and breadcrumbs, in that order. Arrange the coated croquettes on a baking tray lined with parchment paper.
  • In a large saucepan, pour enough oil to reach 5cm up the side of the pan. Heat the oil to 170C over medium-high heat. To test if the oil is ready, drop a cube of bread, it should turn golden brown in 20 seconds. Cook croquettes in 3 batches, turning occasionally, for 1-2 minutes or until golden and heated through. Place them on a tray lined with paper towel to absorb excess oil.

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