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Spanish Chorizo and Potato Croquettes Recipe for Croquetas De Patata Y Chorizo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

This classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack with a light crunchy exterior encasing fluffy chorizo-flavoured mash potatoes. They’re a popular tapas bar snack in Spain and are so popular some bars even specialise in croquettes offering a diverse array of fillings.
Prep Time20 minutes
Cook Time15 minutes
Cooling Time30 minutes
Total Time1 hour 5 minutes
Course: Tapas
Cuisine: Spanish
Servings: 4
Calories: 780kcal
Author: Lara Dunston

Ingredients

  • 200 g fresh chorizo sausage
  • 500 g mashed potato cold, made without butter or milk
  • 2 tbsp parmesan cheese grated
  • 1 egg beaten
  • 1 tbsp plain flour
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • Sea salt fine, to taste
  • black pepper ground, to taste

Croquette Coating

  • 100 g plain flour
  • 2 eggs beaten
  • 100 g dried panko breadcrumbs
  • Vegetable oil for deep-frying

Instructions

  • If using fresh chorizo, peel and chop into small pieces. Cook in a non-stick pan over low heat. If using hard chorizo, just peel the skin off and dice into small pieces.
  • Mix the parmesan, egg, flour, paprika powder, chilli powder, salt and pepper into the mashed potato until well combined and then fold in the chorizo.
  • Line up a flat plate, two bowls and a sheet pan lined with oven paper for the coated croquettes: transfer the flour to the first plate; whisk the egg in the second bowl; and the breadcrumbs in the third dish.
  • Divide the mash mix into 35 gram portions and roll each into a sausage shape as you make each croquette.
  • Roll the croquette in the flour ensuring it’s completely covered in flour.
  • Dip the croquette into the egg wash. Pull out and let drip.
  • Roll the croquette into the panko breadcrumb mix, pushing gently to ensure its completely covered in crumbs.
  • Move the croquette to the sheet pan, then repeat with the other croquettes.
  • When you are finished with all the croquettes, place the sheet pan in the fridge for at least half an hour to firm up and dry the croquettes slightly.
  • When ready to deep-fry, half-fill a deep saucepan with the oil and heat to 180°C (350°F) before placing a few croquettes gently into the oil.
  • It should take around 3 minutes go get them golden brown.
  • Place on another sheet pan lined with paper towels until all croquettes are cooked.
  • Serve with aioli.

Nutrition

Calories: 780kcal | Carbohydrates: 141g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1145mg | Potassium: 1519mg | Fiber: 10g | Sugar: 6g | Vitamin A: 858IU | Vitamin C: 110mg | Calcium: 144mg | Iron: 5mg