Chorizo and manchego croquetas

Chorizo and manchego croquetas

  • makes 30
  • Easy

You can judge a great tapas restaurant by its croquetas – this recipe will make yours equally good. Make the base mix a day or so ahead then you can just cook the croquetas to order. Serve with a glass of sherry or an ice-cold beer.



  • butter 75g
  • plain flour 75g
  • whole milk 500ml
  • manchego 75g, finely grated
  • chorizo in one piece 150g, chopped into small dice
  • eggs 3, beaten
  • dried breadcrumbs 200g
  • groundnut oil for deep frying


  • Step 1

    Melt the butter in a pan and stir in the flour to make a thick paste.

  • Step 2

    Gradually stir in the milk until you have a smooth sauce. Simmer for 10-15 minutes. Add the cheese and stir until melted, then stir in the chorizo and season really well. Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could do it the day before.)

  • Step 3

    Put the egg on one plate and breadcrumbs on another. Scoop out large teaspoonfuls of the mix and roll each into a ball about 3cm across. Roll the balls in the egg then the crumbs. Repeat so you have a double layer of egg and breadcrumbs.

  • Step 4

    Fill a pan 1/3 full with oil and heat to 180C (or until a cube of bread browns in 30 seconds), then deep fry the balls in batches for 2-3 minutes until golden. Scoop out and drain on kitchen paper.

Nutritional Information

  • Kcals 94
  • Carbs 6.6g
  • Protein 3.2g
  • Fat 6g
  • Salt 0.2g
  • Saturates 2.9g
  • Fibre 0.1g