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Croquetas de Chorizo

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Level: Intermediate

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Description

Croquetas de Chorizo: Crispy Spanish-style potato croquettes stuffed with chorizo and cheese.

Ingredients

  • 3 whole Medium Sized Russett Potatoes, Peeled And Cut Into Large Chunks
  • 3 whole Eggs, Divided
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Finely Minced Italian Parsley
  • ¼ teaspoons Smoked Paprika, Divided
  • ¾ teaspoons Kosher Salt, Divided
  • ¼ teaspoons White Pepper
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • 8 ounces, weight Cured Spanish Chorizo, Diced
  • 4 ounces, weight Shaved Manchego Or Parmesan Cheese
  • Vegetable Oil As Needed For Your Fryer Or Frying Pot
  • 1 cup Bread Crumbs
  • 1 cup Flour
  • ¼ teaspoons Black Pepper
  • Chopped Chives To Garnish

Preparation

Add the potatoes into a large pot of water. Partially cover the pot with the lid and bring to a boil. Reduce heat to medium and cook for about 15 minutes or until the potatoes are tender. Carefully drain the water out of the pot and mash the potatoes (or put them through a ricer). Set aside to cool for 10 minutes.

Beat one egg together with the olive oil. Add the mixture to the mashed potatoes with the parsley, 1/8 teaspoon paprika, ½ teaspoon kosher salt, ¼ teaspoon white pepper, garlic powder and onion powder. Mix until combined.

Take about a golf ball sized amount of the potato mixture into one hand. Flatten it out into your palm in an even, oblong shape that is about ¼ inch thick. Add a few pieces of the chorizo and cheese in the center. Mold the potato mixture into a log shape, folding the sides to enclose the filling. Place the croqueta on a large platter and repeat the process until all of the croquetas have been formed. Cover the platter with plastic wrap and refrigerate for an hour.

Fill a large, heavy bottom pot with 2 inches of vegetable oil. Heat until the oil reaches 350 F on a frying thermometer.

In a shallow dish, whisk together the remaining two eggs. Set that bowl to the side of your work station. Place the breadcrumbs and flour into two separate shallow dishes. Season the flour with the remaining kosher salt, paprika and black pepper. Now you have your dredging station set up.

Take one croqueta and dredge it into the flour. Gently shake off the excess flour before dipping it in the egg wash. Roll the croqueta in the breadcrumbs and gently shake off the excess. Set aside. Continue dredging all of the croquetas until you have enough to fit in the frying pot.

Fry the croquetas for 3-4 minutes, turning them from time to time until they become golden brown. Remove the croquetas from the hot oil using a kitchen spider and drain them on a rack or plates lined with paper towels. Optional: Once they come out of the fryer, sprinkle the croquetas with additional paprika. Continue the process until all of the croquetas have been fried.

Garnish with a sprinkle of fresh chives and serve with Saffron Aioli. See my TastyKitchen recipe box for my Saffron Aioli recipe.

One Comment

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Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 7.26.2013

Oh my – these look amazing!

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