Dinner
Spanish Chorizo and Manchego Croquettes
Chorizo Manchego Croquetas
Belgian-style croquettes filled with a creamy bechamel folded around Spanish chorizo and manchego cheese, breaded and fried golden and crisp, then piled on a board scattered with fresh parsley and served with a lemon wedge for squeezing.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
569Calories
23.8gProtein
38.5gFat
28.2gCarbs
3.2gSugar
1.1gFiber
1587mgSodium
102mgChol
14.2gSat Fat
382mgPotassium
268mgCalcium
2.1mgIron
1.8mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
fusion-kitchen
Instructions
1
Prep
Grate the manchego cheese. Dice the onion. Set out the flour, beaten egg, and breadcrumbs for breading the shaped croquettes.
2
Saute
Cook the chorizo over medium heat 4 minutes, breaking it apart as the fat renders deep red, then add the onion and cook 2 minutes until softened.
3
Build
Stir in the flour, then the milk over medium heat, stirring constantly 5 minutes until a thick bechamel forms, then fold in manchego and smoked paprika. Chill 15 minutes.
4
Fry
Shape the mixture into small logs, coat in flour, then egg, then breadcrumbs, and deep-fry over medium-high heat 3 minutes until golden and crisp.
5
Plate
Pile the croquettes onto a board, scatter fresh parsley over top, and serve hot with a lemon wedge alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g12 oz chorizo-spanish-cured
- 120g4 oz manchego cheese
- 80g6 tbsp unsalted butter
- 160g2/3 cup all-purpose flour
- 500ml2 cup whole milk
- 140g5 oz onion
- 22 large eggs
- 120g4 oz breadcrumbs-dried
- 1000ml4 cups neutral oil, for frying
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp kosher salt
- 16g16g parsley
- 22 fresh lemon
