Spanish Chorizo Croquetas From SCRATCH at Home

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: spicy sausage

Turkey chorizo reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative for binding.

Welcome back everyone today we're going to make some chizo cettas.

Get yourself a really good quality chorizo sausage, which is a cured Spanish sausage.

Dice the chorizo sausage finely, removing the casing first.

Cook the chorizo in a pan over medium heat until the oils come out, about 6-7 minutes.

Drain the chorizo and set the oil aside.

Dice a medium onion finely and add it to the same pan with 50 ml of olive oil and 65 g of unsalted butter.

Cook the onion for 3-4 minutes until translucent, without coloring.

Add 125 g of all-purpose flour to the pan and cook for 2-3 minutes until the raw flour taste is gone.

Gradually whisk in 850 ml of full-fat milk in stages until smooth, ensuring no lumps remain.

Add nutmeg, salt, and black pepper to taste.

Stir in the cooked chorizo and simmer for 1-2 minutes, then transfer to a tray and cover with cling film.

Chill in the fridge for about 6 hours or overnight to let the flavors meld.

Prepare a quick dip by mixing mayonnaise with the reserved chorizo oil and adding garlic granules and sweet paprika.

After chilling, portion the mixture and set up three containers for flour, beaten eggs, and breadcrumbs.

Blitz 120 g of panko breadcrumbs to make them finer, then set up your breading station.

Shape the croquetas into cylinders, about 30 g each, and place them on parchment paper.

Chill the shaped croquetas in the fridge for about 10 minutes to firm up.

Heat sunflower oil in a pan to medium heat, about 350°F (175°C).

Bread the croquetas by rolling them in flour, dipping in egg, and coating with breadcrumbs.

Shallow fry the croquetas in the hot oil for about 4-5 minutes until golden brown, turning occasionally.

Drain the fried croquetas on kitchen paper and serve with the mayonnaise dip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens