Description
Crispy Spanish chorizo, cheese, and potato croquettes deliver a mouthwatering blend of rich flavors and textures from traditional Mediterranean cuisine. Delicate golden-brown exteriors give way to creamy, savory interiors that will transport you to the heart of Spain’s culinary landscape.
Ingredients
Scale
Main Ingredients:
- 2 cups cold mashed potatoes
- 4 Colombian chorizos, diced
- 1 cup grated white cheese
Seasoning and Spices:
- 1/2 teaspoon ground cumin
- 1/2 cup chopped onion
- 1 garlic clove, minced
- Salt and ground pepper to taste
Binding and Coating Ingredients:
- 3 eggs, beaten
- 2 tablespoons milk
- 2 cups bread crumbs
- Canola or vegetable oil for frying
Avocado Aioli:
- 1/2 cup mayonnaise
- 1 small avocado
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- Salt to taste
Instructions
- Render the chorizo in a skillet over medium heat for 5 minutes until it develops a crisp, golden texture.
- Incorporate onions, garlic, cumin, salt, and pepper into the chorizo, sautéing for an additional 5 minutes to develop rich flavors.
- Create a potato base by combining cold mashed potatoes with milk, seasoning, eggs, cheese, and a portion of bread crumbs in a mixing bowl.
- Fold the caramelized chorizo mixture into the potato blend, ensuring thorough and even distribution of ingredients.
- Craft uniform small spheres from the combined mixture, using gentle, consistent pressure to maintain cohesion.
- Prepare a coating station by dipping each potato sphere first into beaten egg, then generously rolling in remaining bread crumbs for a crisp exterior.
- Heat oil in a heavy pan to 365°F, creating a precise frying environment for optimal golden-brown results.
- Carefully introduce croquettes to the hot oil, rotating periodically to achieve an even, uniform color and crispy exterior, approximately 4 minutes per batch.
- Transfer fried croquettes onto paper towels to absorb excess oil and maintain crispness.
- Craft smooth avocado aioli by blending ingredients until achieving a creamy, consistent texture.
- Present croquettes immediately, accompanied by the freshly prepared avocado aioli for dipping.
Notes
- Experiment with different cheeses like manchego or gouda for unique flavor profiles.
- Keep potato mixture cold to help maintain croquette shape during frying.
- For gluten-free option, substitute breadcrumbs with almond flour or gluten-free panko.
- Control oil temperature precisely to prevent burning and ensure crispy exterior with creamy interior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 120 mg