Crispy Chorizo and Manchego Croquetas

Crispy Chorizo and Manchego Croquetas

Croquetas are one of those things which, when done badly, are absolutely awful. Thick, stodgy filling, completely bland and a coating which coats your mouth in grease. HOWEVER, when done properly they are little nuggets of joy. So, today we’re taking these puppies seriously, and I’m giving you all of my little tips. The key here is simply patience. Cook the béchamel properly, chill it until completely firm and make sure your oil is hot enough when frying. Do those three things and you’re onto a winner.

Prep

10h

Cook

25m

Total

10h 25m

Crispy Chorizo and Manchego Croquetas

Croquetas are one of those things which, when done badly, are absolutely awful. Thick, stodgy filling, completely bland and a coating which coats your mouth in grease. HOWEVER, when done properly they are little nuggets of joy. So, today we’re taking these puppies seriously, and I’m giving you all of my little tips. The key here is simply patience. Cook the béchamel properly, chill it until completely firm and make sure your oil is hot enough when frying. Do those three things and you’re onto a winner.

Prep

10h

Cook

25m

Total

10h 25m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start by finely dicing your chorizo. And when I say finely, I mean FINELY. Add it to a cold frying pan and bring up to a medium heat. Cook for around 5–6 minutes until the fat has rendered out and the chorizo is starting to crisp. Remove the chorizo with a slotted spoon but leave all that beautiful orange fat behind, this is where the magic happens baby.

For

16

M

I

Croqueta Filling

120

g

Cooking chorizo, very finely diced

40

g

Unsalted butter

Per Serving

Calories

2660kcal

Fat

149g

Saturates

76g

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