Chorizo And Potato Croquettes

Want to really impress guests? Set some of these chorizo and potato croquettes out as an appetizer, and you’ll have everyone asking for the recipe — and for seconds. Chorizo and your classic pork sausage aren’t identical; chorizo has a smokier flavor, often made with paprika and other spices so its taste is definitively different. If you can’t find chorizo, then spicy Italian sausage is a good substitute — but the real deal is ideal. If you’d prefer to bake them instead of frying them, no problem – just lightly grease a baking sheet and bake them at 450 degrees for about 15 minutes (or until golden-brown).

Why You’ll Love This Recipe

These croquettes are the perfect bite-sized treat, combining the rich, spicy flavor of chorizo with creamy potatoes and a crispy exterior. They’re versatile enough to serve as appetizers or snacks and are guaranteed to be a hit at any gathering.

Kitchen Equipment You’ll Need

• Large skillet
• Medium bowl
• Heavy pan for frying
• Blender
• Baking sheet (if baking instead of frying)

Ingredients

For the croquettes:

• 4 chorizos, diced (or substitute spicy Italian sausage)
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon of ground cumin
• 3 eggs, beaten and divided
• 2 tablespoons of milk
• 2 cups panko bread crumbs, divided
• 1 cup of grated Monterey Jack or Gouda cheese
• 2 cups cold mashed potatoes
• Salt and ground pepper, to taste
• Canola or vegetable oil for frying

For the avocado aioli:

• 1 garlic clove, minced
• 1/2 cup mayonnaise
• 1 avocado, peeled and pitted
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro leaves
• Salt to taste

Step-by-Step Instructions

1. Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy.
2. Add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
3. In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
4. Add the chorizo to the potato mixture and mold into small balls (the whole mixture should make about 12 croquettes).
5. Dip each ball into the remaining beaten egg, then the breadcrumbs.
6. In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
7. Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked.
8. For the avocado aioli, put all the ingredients into a blender and puree until smooth.
9. Serve the croquettes with the avocado aioli and enjoy!

Tips for Success

Make sure your mashed potatoes are cold before mixing, as this helps the croquettes hold their shape. Also, frying in small batches prevents them from falling apart.

Additional Tips or Variations

For a healthier version, bake the croquettes at 450 degrees F for about 15 minutes until golden brown. You can also experiment with different cheeses or add chopped herbs to the potato mixture for extra flavor.

Nutritional Highlights (Per Serving)

Calories: 250, Fat: 15g, Carbohydrates: 20g, Protein: 10g (This is a rough estimate and can vary based on exact ingredients used.)

Frequently Asked Questions (FAQ)

Can I make these croquettes ahead of time?
Yes, you can prepare the croquettes and refrigerate them for up to 24 hours before frying.

What can I serve with these croquettes?
They pair well with a fresh salad or a light soup as part of a larger meal.

Conclusion

These chorizo and potato croquettes are a delicious and satisfying appetizer that will surely please any crowd. Give them a try, and don’t forget to share your experience or any creative twists you make to the recipe!