Olive Magazine
Chorizo and manchego croquetas

Chorizo and manchego croquetas

Published: August 13, 2015 at 8:54 am
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • makes 30

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.

Nutrition:
NutrientUnit
kcal94
fat6g
saturates2.9g
carbs6.6g
sugars0g
fibre0.1g
protein3.2g
salt0.2g
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Ingredients

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

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.

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