Chorizo and manchego croquetas

Name: Chorizo and manchego croquetas
Total time: 45 min
Ingredients: 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

45 minutes + chilling
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.

August 13, 2015 at 8:54 am

Ingredients

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

Method

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.