CHORIZO CROQUETTES

Chorizo Croquettes image

Provided by Food Network

Time 4h55m

Yield 125 croquettes

Number Of Ingredients 14

1 pound (4 sticks) unsalted butter
8 ounces finely chopped shallot
4 ounces finely chopped garlic
16 ounces applewood-smoked bacon, pureed
32 ounces Spanish-style chorizo, ground
16 ounces smoked pork loin, ground
16 ounces heavy cream
24 ounces milk
1 ounce smoked paprika
1 ounce complete seasoning
32 ounces all-purpose flour
12 eggs
32 ounces seasoned breadcrumbs
Vegetable oil, for deep-frying

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.