Best Chorizo Croquettes Recipes

SWEET POTATO & CHORIZO CROQUETTES

Steps:

• Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.

CHORIZO CROQUETTES

Steps:

• Melt the butter in a large pot over medium heat. Add the shallot and garlic and simmer until fragrant. Add the bacon and cook until rendered, 4 to 5 minutes. Add the chorizo and smoked pork loin and continue to cook for about 3 minutes. Add the cream and 16 ounces of the milk; bring to a boil, then turn the heat to low. Add the paprika and complete seasoning. Add the flour in four additions and cook until incorporated and no lumps remain. Transfer the mixture to a sheet pan and let cool. While the mixture is still warm, transfer it to a large piping bag and cut the tip 3/4 inch wide. Pipe onto a 13-by-18-inch baking sheet and score with a knife at 2-inch intervals. Freeze until firm, 1 hour.
• Cut through the scored sections and then roll the individual croquettes by hand to make them even. Whisk together the eggs and the remaining 8 ounces milk in a shallow dish until combined. Place the breadcrumbs in a separate shallow dish and set aside. Ten at a time, dip the croquettes in the egg mixture, place on a baking sheet to drain the excess egg and then toss lightly in the breadcrumb mixture. Place the breaded croquettes on a sheet pan and freeze.
• Heat vegetable oil in a deep-fryer to 350 degrees F. Fry the croquettes until golden brown, 4 to 5 minutes.

CHORIZO POTATO CROQUETTES RECIPE - (4.6/5)

Steps:

• Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a sheet pan. Mash them well with a fork. Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through. In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and queso fresco. Taste and season with salt and pepper. Stir in 1 egg. Use a 1.5 Tbsp dish to portion out balls, and shape them with your hand. Set them out on a sheet pan and refrigerate for at least 2 hours (and up to overnight), so they don't fall apart when we fry them. Set up a breading station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Roll each ball in the egg, let the excess drip off, then dip it in the bread crumbs. Heat up a deep fryer (or a big stockpot with a couple inches of oil) to 375 degrees F. Fry the croquettes for exactly 3 minutes, then let them drain on a paper towel. Enjoy! I suggest serving it with some sort of spicy aioli, if you're feeling up for making one!

CHORIZO CROQUETTES

Steps:

• 1. Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
• 2. In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
• 3. Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
• 4. Dip each ball into the other beaten egg, then the breadcrumbs.
• 5. In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
• 6. Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked -- cooking in small batches keeps the croquettes from crumbling while they're frying.

FULLBLOOD WAGYU CHORIZO RISOTTO CROQUETTES

Steps:

• PREPARING THE CHORIZO RISOTTO CROQUETTES: Bring a medium-sized pot over medium-high heat. Add 1 tablespoon of olive oil and the diced white onion to the pot. Cook for 1 minute.Then, add the Arborio rice. Toss to combine, and cook until rice is lightly toasted. Add the chicken stock, and bring to a boil. Remove the pot from heat, and cover with aluminum foil. Place the pot in a preheated oven at 350°F for 15 minutes. When finished, remove it from oven and let it rest at room temperature (still covered) for 5 minutes.Place the ground chorizo and 1 tablespoon of olive oil in a large skillet, and brown the beef over medium heat. When the chorizo is fully cooked, add the cooked rice, heavy cream, and manchego cheese. Season with kosher salt and freshly ground black pepper. Cook for 3-5 minutes until the liquid has been absorbed by the rice. Add the chives, and remove the skillet from heat. Spread the mixture flat on a sheet tray, and place it in the refrigerator to fully cool.Preheat your fryer to 350°F.When the mixture is completely cooled, scoop it into balls using an ice cream scoop or tablespoon. Place three bowls on the table. Fill the first bowl with the flour, the second bowl with the whipped eggs, and the third bowl with the panko bread crumbs.Place the balls in the flour mixture, then dip it in the bowl of eggs, and then in the bowl with the panko bread crumbs. You may have to reshape them into ball form after coating them with flour, eggs, and bread crumbs.Place the balls into a preheated fryer at 350°F, and cook for 2-3 minutes. Season with kosher salt.
• PREPARING THE TOMATO JAM: Place the minced shallots and garlic with 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Cook for 2 minutes.Then, add the tomato paste. Cook for an additional 1 minute. Add the balsamic vinegar, cumin, tomatoes, sugar, and red pepper flakes. Continue to cook for 8-10 minutes or until all liquid has reduced. Toss in fresh basil, and season with kosher salt and freshly ground black pepper.
• FINAL STEPS: Place the tomato jam on a plate. Top with the chorizo risotto croquettes.Garnish with green onions.Serve, and enjoy!