Spanish Chorizo And Potato Croquettes Recipe

I finally put into words the bar secret behind Spanish Croquettes made with chorizo and potato and the single ingredient that changes everything.

I grew up chasing tapas bars where every plate promised a small revelation. My obsession with Spanish Croquettes began the night I bit into a crisp ball of mashed Potatoes studded with smoky Spanish fresh chorizo.

It felt like a little secret, so simple but bold, makes you reach for another one before you even think. These Croquettes balance crunchy and pillowy, they’re snack sized but big on personality.

I still get a thrill when the flavors hit, and you will too, whether you call it Chorizo And Potato flirtation or just a habit. Try one and tell me you dont want more.

Ingredients

• Starchy spuds give carbs and texture, it’s creamy center soaks up flavors.
• Salty smoky pork adds protein fat and big paprika flavor, a bold punch.
• Sweet savory base, gives mild crunch and depth when cooked down.
• Tiny clove packs aroma and bite, makes everything taste more rounded.
• Butter lends silkiness and richness, helps bind and carry flavors.
• Eggs add protein and structure, keep croquettes from falling apart.
• Crispy coating for texture, absorb oil and give that golden crunch.
• Olive oil boosts cooking heat and adds fruity, earthy notes to mix.
• Parsley brightens with fresh herb notes, cuts richness and adds color.

Ingredient Quantities

• Potatoes 500 g (1 lb) starchy variety like Russet or Yukon Gold
• Spanish fresh chorizo 200 g (7 oz)
• Onion 1 small (about 100 g)
• Garlic 1 clove
• Unsalted butter 2 tablespoons (30 g)
• Whole milk 60 to 80 ml (1/4 to 1/3 cup)
• Olive oil 1 tablespoon
• Salt 1 teaspoon
• Black pepper 1/2 teaspoon
• Smoked paprika 1/2 teaspoon optional
• Freshly grated nutmeg pinch optional
• All purpose flour 1/2 cup (60 g)
• Large eggs 2
• Breadcrumbs 1 1/2 cups (150 g) plain or panko
• Vegetable oil about 500 ml (2 cups)
• Fresh parsley 2 tablespoons optional

How to Make this

1. Peel the potatoes, cut into chunks and boil in salted water until fork tender, about 15 to 20 minutes; drain very well, return to the pot and let steam off a minute so they arent watery.

2. While the potatoes cook, remove the chorizo from its casing and crumble it; heat 1 tablespoon olive oil in a skillet over medium heat and fry the chorizo until it renders fat and gets slightly crisp, about 5 to 7 minutes; scoop out with a slotted spoon and leave the oil in the pan.

3. In the same pan add the finely chopped onion and minced garlic and cook until soft and translucent, about 4 minutes; stir the onion and garlic into the cooked chorizo and let cool a bit.

4. Mash the drained potatoes with 2 tablespoons unsalted butter and 60 to 80 ml whole milk until smooth and fluffy, then fold in the chorizo mixture, 1 teaspoon salt, 1/2 teaspoon black pepper, the 1/2 teaspoon smoked paprika and a pinch of freshly grated nutmeg if using, plus 2 tablespoons chopped fresh parsley if you like; taste and adjust seasoning.

5. If the mixture feels too soft to shape, chill it for 20 to 30 minutes in the fridge or sprinkle in a tablespoon or two of the 1/2 cup all purpose flour to firm it up.

6. Portion the mix into golf ball sized rounds or small logs with floured hands, about 1 to 1 1/2 tablespoons each, then set on a tray.

7. Set up a dredging station: 1/2 cup flour on a plate, 2 large eggs beaten in a bowl, and 1 1/2 cups breadcrumbs on another plate; coat each croquette in flour, shake off excess, dip in beaten egg, then press into breadcrumbs to fully cover. Chill the coated croquettes 15 to 30 minutes to help the coating stick.

8. Pour about 500 ml vegetable oil into a heavy skillet or small pot and heat to 170 to 180 C (340 to 355 F) or medium high heat until shimmering; fry croquettes in batches without crowding until golden brown and crisp, about 3 to 4 minutes total, turning if needed.

9. Drain on paper towels, sprinkle a little salt and chopped parsley over them while hot, and serve immediately with your favorite dipping sauce or aioli.

Equipment Needed

1. Large pot for boiling the potatoes
2. Colander to drain and let potatoes steam off
3. Potato masher or ricer
4. Heavy bottomed skillet or small heavy pot for frying
5. Slotted spoon
6. Large mixing bowl
7. Shallow plates or wide bowls for flour, eggs and breadcrumbs
8. Deep fry or instant read thermometer
9. Tongs or a spider skimmer for lifting croquettes
10. Paper towels and a tray or baking sheet for chilling and draining

FAQ

Spanish Chorizo And Potato Croquettes Recipe Substitutions and Variations

• Spanish fresh chorizo: replace with 200 g diced cured chorizo or smoked sausage for a similar spice and texture. No pork? use 200 g plant based chorizo or 200 g ground pork plus 1 tsp smoked paprika, 1/4 tsp garlic powder and a pinch cayenne to mimic the flavor.
• Potatoes (starchy Russet/Yukon): swap for 500 g mashed sweet potato for a sweeter, softer croquette, or use 500 g waxy potatoes (red or new) but dry them well after mashing so croquettes don’t fall apart. Want low carb? 400 g riced cauliflower plus an extra egg works pretty well.
• Breadcrumbs: use panko for lighter crunch, or blitz stale bread into fine crumbs. For gluten free try crushed cornflakes, fine polenta or ground almonds for a nutty crust.
• Whole milk and eggs (binding): replace milk with 60 ml half and half or unsweetened oat/soy milk plus 1 tsp olive oil for richness. Replace each egg with 3 tbsp aquafaba or 1 tbsp cornstarch mixed with 3 tbsp water if you need an egg free option.

Pro Tips

1. Keep the potatoes dry and fluffy, really. Drain well, let them steam off in the pot a minute or two, and mash while still warm. If the mash feels gluey you probably overworked it, so stop, taste and add milk sparingly until the texture is just soft enough to shape.

2. Render the chorizo low and slow so you get crisp bits and flavorful oil, then cook the onion in that oil for extra depth. Scoop the chorizo out onto paper once crispy so it doesnt make the mash too greasy.

3. Chill the mix and the coated croquettes before frying, even 15 minutes helps the coating stick and prevents them falling apart. If the filling is too loose, add 1 tablespoon of flour at a time or chill longer instead of dumping a bunch of flour in at once.

4. Fry in small batches at steady hot oil (use a thermometer if you can), dont crowd the pan, and drain on a wire rack not just paper towels so they stay crisp. If you need to keep them before serving, hold on a tray in a 90 to 100 C oven.