nut-free · Dinner
Crispy Spanish Chorizo and Cheese Croquettes
Spanish Chorizo and Manchego Croquettes · Chorizo Manchego Croquetas
Belgian-style croquettes with a creamy bechamel folded around Spanish chorizo and manchego, breaded and fried golden and crisp, piled on a board with parsley and a lemon wedge for squeezing.
$
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
1320Calories
50gProtein
88gFat
55gCarbs
6gSugar
3gFiber
1800mgSodium
180mgChol
Goes well with
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Instructions
1
Prep
Grate the manchego. Dice the onion. Set out the flour, beaten eggs, and breadcrumbs for coating the shaped croquettes.
2
Saute
Cook the chorizo and onion over medium heat 5–6 minutes until the fat renders deep red and the onion softens fully.
3
Build
Stir in the flour, then milk, over medium heat 6–7 minutes until a thick bechamel forms, then fold in manchego and chill for at least 30 minutes.
4
Fry
Shape into small logs, coat in flour, egg, and breadcrumbs, and deep-fry over medium-high heat 3–4 minutes until golden and crisp. Work in batches if needed to avoid crowding the pan.
5
Plate
Pile the croquettes onto a board, scatter fresh parsley, and serve hot with lemon wedges alongside for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) chorizo
- 120g (4.2 oz) manchego cheese, for grating
- 80g (6 tbsp) unsalted butter
- 160g (1 1/3 cups) all-purpose flour
- 500ml (2 cups) whole milk
- 140g (5 oz / 1 medium) onion
- 2 large eggs
- 120g (4.2 oz) breadcrumbs
- 1000ml (4 cups) neutral oil, for frying
- 2 tsp smoked paprika
- 2 tsp kosher salt
- 16g (small handful) parsley
- 2 fresh lemons