Best 2 Chorizo Potato Croquettes Recipes
When it comes to irresistible appetizers, chorizo potato croquettes stand out as a delectable treat that tantalizes taste buds. Originating from Spanish cuisine, these golden-brown morsels offer a harmonious blend of flavors and textures that are sure to impress. Whether you're hosting a party, seeking a unique brunch dish, or simply craving a satisfying snack, this article will guide you in creating the best chorizo potato croquettes that will leave your guests and family clamoring for more.
Here are our top 2 tried and tested recipes!
SWEET POTATO & CHORIZO CROQUETTES
Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.
Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHORIZO POTATO CROQUETTES RECIPE - (4.6/5)
Provided by á-48383
Number Of Ingredients 7
Steps:
- Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a sheet pan. Mash them well with a fork. Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through. In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and queso fresco. Taste and season with salt and pepper. Stir in 1 egg. Use a 1.5 Tbsp dish to portion out balls, and shape them with your hand. Set them out on a sheet pan and refrigerate for at least 2 hours (and up to overnight), so they don't fall apart when we fry them. Set up a breading station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Roll each ball in the egg, let the excess drip off, then dip it in the bread crumbs. Heat up a deep fryer (or a big stockpot with a couple inches of oil) to 375 degrees F. Fry the croquettes for exactly 3 minutes, then let them drain on a paper towel. Enjoy! I suggest serving it with some sort of spicy aioli, if you're feeling up for making one!
Tips:
- Choose the right potatoes. Russet potatoes are the best choice for croquettes because they are starchy and hold their shape well. Yukon Gold and red potatoes can also be used, but they may need a little more binding agent, such as egg or bread crumbs.
- Boil the potatoes until they are very soft. This will make them easy to mash and form into croquettes.
- Season the potato mixture generously. Use a variety of herbs and spices to give the croquettes flavor. Garlic, onion, paprika, and cumin are all good choices.
- Add some fillers to the potato mixture. This will help to bulk up the croquettes and make them more filling. Good options include bread crumbs, grated cheese, or cooked meat.
- Form the croquettes into small balls or cylinders. Make sure they are all about the same size so that they cook evenly.
- Chill the croquettes before frying them. This will help them to hold their shape better.
- Fry the croquettes in hot oil until they are golden brown. Be sure to turn them frequently so that they cook evenly.
- Drain the croquettes on paper towels before serving. This will remove any excess oil.
Conclusion:
Chorizo potato croquettes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love.
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