Crispy Chorizo Croquetas

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Step 1.

Peel your chorizo sausage, then finely crumble it into a bowl. Grate your manchego.

Step 2.

Pour your olive oil into a saucepan on a medium heat. Once the pan is hot, get your chorizo in there and fry for a couple of minutes until crisp.

Step 3.

Tip in your 30g of flour and smoked paprika, then cook out for 5 mins. Gradually add your milk, whisking until you have a smooth sauce.

Step 4.

Bring your mixture to a boil, then simmer for 5 mins until thickened. Add the manchego and stir to combine.

Step 5.

Pour into a wide dish to set in the fridge for 1 hour.

Step 6.

Pour your remaining flour, eggs and breadcrumbs into a bowl each.

Step 7.

Roll your mixture into balls and dip them in your bowl of flour, eggs, and then breadcrumbs respectively.

Step 8.

Heat a generous glug of oil in a small saucepan. Once hot, add your croquetas a few at a time and fry for 5 mins until crisp and golden. Keep warm and repeat with your remaining croquetas.

These freeze beautifully. Once they have been shaped and breadcrumbed, they will keep in the freezer for 3 months. You can cook them from frozen.

200g Cooking Chorizo
100g Manchego
30ml Olive Oil
30g Plain Flour
½ Tsp Smoked Paprika
250ml Whole Milk
75g Plain Flour
2 Eggs
60g Panko Breadcrumbs
Salt
Vegetable Oil