Chorizo And Manchego Croquetas Recipes

CHORIZO AND MANCHEGO CROQUETAS

Chorizo and manchego croquetas image

You can judge a great tapas restaurant by its croquetas - this recipe will make yours equally good. Make the base mix a day or so ahead then you can just cook the croquetas to order. Serve with a glass of sherry or an ice-cold beer.

Provided by olivemagazine

Time 45m

Yield makes 30

Number Of Ingredients 8

Ingredients

75g butter
75g plain flour
500ml whole milk
75g manchego, finely grated
in one piece 150g chorizo, chopped into small dice
3 eggs, beaten
200g dried breadcrumbs
for deep frying groundnut oil

Steps:

Melt the butter in a pan and stir in the flour to make a thick paste.
Gradually stir in the milk until you have a smooth sauce. Simmer for 10-15 minutes. Add the cheese and stir until melted, then stir in the chorizo and season really well. Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could do it the day before.)
Put the egg on one plate and breadcrumbs on another. Scoop out large teaspoonfuls of the mix and roll each into a ball about 3cm across. Roll the balls in the egg then the crumbs. Repeat so you have a double layer of egg and breadcrumbs.
Fill a pan 1/3 full with oil and heat to 180C (or until a cube of bread browns in 30 seconds), then deep fry the balls in batches for 2-3 minutes until golden. Scoop out and drain on kitchen paper.

Nutrition Facts : Calories 94 calories, Fat 6 grams fat, SaturatedFat 2.9 grams saturated fat, Carbohydrate 6.6 grams carbohydrates, Fiber 0.1 grams fiber, Protein 3.2 grams protein, Sodium 0.2 milligram of sodium

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