A recipe for Croquetas de Chorizo (Spanish Chorizo Croquettes)! These creamy croquettes are filled with pieces of chorizo, breaded, and fried until golden.
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Spain is home to such an amazing assortment of croquettes, but today I am sharing one of my personal favorites- Croquetas de Chorizo!
Other varieties can be found with ham (another favorite), chicken, mushroom, spinach, seafood, and even chocolate (these are now on the list to try).
They do take a bit of time to prepare, but the results are very much worth it. The filling is created with a béchamel base.
Butter and olive oil are combined with diced onions and flour to create a roux, then milk is slowly added to form a wonderful creaminess that pairs beautifully with the spiced, pan-fried chorizo.
Allow the béchamel mixture to refrigerate for at least 6 hours to overnight. When ready to cook, take about 2 tablespoons of the chilled filling and form into a cylinder (I have also seen them shaped into rounds), coat in flour, then egg, and finally breadcrumbs.
Fry in hot oil until golden to create a crispy exterior that gives way to a smooth and creamy center with bursts of chorizo. It is the perfect addition to any tapas spread.
These Croquetas de Chorizo are best served warm. If desired, sprinkle with a little finely chopped parsley for a splash of color.
Tips for Croquetas
No oil or butter is needed when pan-frying the chorizo. Drain well before adding to the béchamel.
Add the milk to the flour slowly, especially at first, as you whisk to keep lumps from forming. If the flour and milk mixture is too thick to come together while simmering, slowly add a little more milk. Constantly stir the sides and bottom to keep the flour from sticking and burning.
After cooling the béchamel mixture to room temperature, cover and refrigerate for at least 6 hours to overnight. This will make them easier to handle and form into ovals or rounds.
Lightly moisten your hands with water to help form the mixture into cylinders without sticking.
Fry the chorizo croquettes just until golden brown and heated through. They are more likely to burst if overcooked. Take care not to overcrowd them and fry in batches.
If not frying immediately, the breaded croquetas can be arranged on a parchment-lined baking sheet in a single layer and frozen before transferring to a freezer-safe bag. Fry straight from the freezer.
Adjust the oil between medium and medium-low to allow the center to heat through while the crisp exterior becomes golden brown.
Spanish Chorizo is a type of smoked or cured sausage seasoned with paprika. Based on the type of seasoning, it can be spicy or sweet.
It is available in the specialty or deli section of many larger grocery stores and markets with Spanish ingredients.
Do not substitute with Mexican Chorizo, a completely different product. I used mild Spanish Chorizo for this dish, but the spicy version would be great for those who want a little more heat.
Looking for more Spanish Tapas recipes?
- Zanahorias Aliñadas (Spanish Marinated Carrots)
- Patatas a la Riojana (Potatoes Rioja-Style with Chorizo)
- Ous Estrellats (Fried Eggs and Potatoes)
Croquetas de Chorizo (Spanish Chorizo Croquettes) Recipe
Croquetas de Chorizo (Spanish Chorizo Croquettes)
- 7 ounces (200 grams) Spanish chorizo casing removed and diced
- 4 tablespoons (60 grams) unsalted butter
- 1/4 cup (60 milliliters) olive oil
- 1 medium onion peeled and finely diced
- 1 cup (125 grams) all-purpose flour
- 3 1/2 cups (830 milliliters) milk
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 3 large eggs
- 1 cup (125 grams) all-purpose flour
- 1 1/4 cup (125 grams) breadcrumbs
- Olive oil or vegetable oil for frying
To make the chorizo filling:
- Place a large saucepan over medium heat. Add the diced chorizo (do not add butter or oil) and cook, stirring often, until heated through and golden.
- Transfer the chorizo to a towel-lined plate to drain and place the saucepan back over medium heat.
- Add the butter and olive oil to the heated pan. Once the butter has melted, add the diced onions and cook, stirring occasionally, until softened and translucent, but not browned.
- Whisk in the flour to form a paste and cook, stirring the sides and bottom, until golden, about 3 minutes.
- Slowly whisk in the milk, a little at a time to prevent lumps, until incorporated. Cook the mixture while stirring until thickened, about 10 minutes. Stir in a pinch of nutmeg and season with salt and pepper to taste.
- Fold in the drained chorizo, simmer while stirring for about 5 more minutes to incorporate the flavor, then remove from heat.
- Once the mixture has cooled, transfer to a bowl, cover, and refrigerate for at least 6 hours to overnight.
To assemble and fry:
- In a shallow bowl, beat the eggs together.
- Place the flour in another shallow bowl and the breadcrumbs in a third bowl.
- Fill a pot with oil at least 1 inch (2.5 centimeters) deep and place over medium heat.
- Line a baking sheet with parchment.
- Use lightly moistened hands to form about 2 tablespoons of the chilled mixture into a smooth cylinder.
- Coat the Croqueta first completely in the flour, then the beaten egg. Drip off the excess egg, then coat thoroughly in bread crumbs. Place on the parchment-lined baking sheet and repeat with the remaining mixture.
- Once the oil is 350˚F (180˚C), fry the croquetas in batches, being careful not to overcrowd, until golden brown and heated through. Gently turn as needed to evenly fry.
- Remove to a towel-lined plate to drain excess oil and repeat with remaining Croquetas. Serve warm.