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!
Ingredients:
- ¼ cup (½ stick) unsalted butter
- ½ onion, finely chopped
- ½ cup all-purpose flour, plus more for dredging
- 1½ cups whole milk, heated until just simmering
- 1 pkg. (7 oz.) GOYA® Chorizo, very finely chopped
- ¾ cup grated GOYA® Manchego Cheese
- ¾ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 tbsp. chopped fresh parsley
- 1 egg, beaten with 2 tablespoons water
- ¾ cup GOYA® Bread Crumbs Made with Sazonador Total
- GOYA® Vegetable Oil, for frying
Directions:
- 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 2” long and 1” 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 (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.
