Chorizo Croquettes

Prep Time: 25 minutes (plus chilling)
Cook Time: 10–12 minutes
Serves: 4–6

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Ingredients:

• 1 Palenque chorizo, casing removed and finely chopped

• 1 cup mashed potatoes (preferably cold, leftover mash works best)

• ½ cup shredded cheese (cheddar, gouda, or mozzarella)

• 1 green onion, finely sliced (optional)

• Salt and pepper to taste

• 1 egg, beaten

• ½ cup breadcrumbs (plus more if needed)

• Oil for frying (vegetable or canola)

 

Instructions:

1. Cook the Chorizo:
   In a small skillet over medium heat, cook the chopped chorizo until browned and cooked through (about 6–8 minutes). Remove from heat and let cool slightly.

2. Make the Filling:
   In a mixing bowl, combine the mashed potatoes, cooked chorizo, shredded cheese, and green onion (if using).
   Season with a little salt and pepper and mix until everything is well combined.

3. Shape the Croquettes:
   Using your hands or a small scoop, form the mixture into small oval or round shapes, about 1.5 inches wide.
   Place them on a tray and refrigerate for 20–30 minutes to firm up. This helps them hold together during frying.

4. Bread the Croquettes:
   Once chilled, dip each croquette in the beaten egg, then roll in breadcrumbs to coat. For extra crunch, you can repeat the process for a double coating.

5. Fry:
   Heat 1–2 inches of oil in a deep pan or skillet to 350°F (175°C).
   Fry the croquettes in batches, turning occasionally, for about 2–3 minutes per side, or until golden brown and crispy.
   Don’t overcrowd the pan.

6. Drain and Serve:
   Remove and place on a paper towel-lined plate to drain excess oil.
   Serve warm with dipping sauces like garlic aioli, spicy ketchup, or a simple mayo-mustard blend.

 

Tips:

• Chill the mixture before frying—it really helps the croquettes hold their shape.

• Use starchy potatoes (like Russets) for the best texture.

• Don’t skip the breadcrumb coating—it creates a crispy, golden shell.

• Add herbs or chopped parsley to the filling for extra flavor.

• These freeze well: shape and freeze raw croquettes; fry straight from frozen (just add 1–2 minutes cooking time).