I love Chorizo and usually eat it as I’m cutting it. My love of Chorizo combined with what looked like easy to make bite sized deliciousness was the ideal recipe to have a crack at.
I cook from recipes 95% of the time, and sometimes it’s not until I’ve already started them that I learn you have to fridge some part of it for a few hours or even overnight. Unfortunately, this was the case with this recipe; the filling had to be put in the fridge for four hours or overnight.
I ended up placing the filling in the fridge for a couple of nights. I don’t know if this was too long as it made the filling quite hard to shape, but the taste was amazing. I modified the recipe slightly and instead of frying them oven baked them, which still had an amazing result. I’ve detailed this in the steps below.
I recommend that you eat these as soon as you make them, and dip them in some dip or mayonnaise. They’re crunchy on the outside and gooey on the inside, just delicious. If I make these again I’ll definitely add more Chorizo.
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1 chorizo finely chopped
2/3 cup plain flour
1 1/2 cups milk
2 tablespoons chopped continental parsley
1/4 cup plain flour, extra
2 eggs lightly whisked
2 1/4 cups fresh breadcrumbs
Light olive oil to deep-fry
Cook the chorizo in a non-stick frying pan over high heat stirring occasionally for 3 minutes, or until crisp. Transfer to a plate lined with paper towel.
Melt the butter in a medium saucepan over medium high heat until foaming. Stir in the flour for 1 minute. Remove from heat. Stir in one third of the milk. Gradually stir in remaining milk until the mixture thickens. Stir over medium high heat for a further 2 minutes or until very thick.
Stir in the chorizo and parsley. Season with pepper. Transfer to a shallow container. Set aside to cool slightly. Cover and place in the fridge for 4 hours or overnight to set.
Place the extra flour, egg, and breadcrumbs in separate bowls. Use floured hands to roll tablespoons of chorizo mixture into 8cm long croquettes. Roll each croquette in flour and shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper.
Add oil to a large saucepan to come 5cm up the side of the pan. Heat to 170°C over medium high heat (when oil is ready a cube of bread will turn golden brown in 20 seconds). Cook croquettes in 3 batches turning occasionally for 1-2 minutes or until golden and heated through. Transfer to a tray lined with paper towel. This is the step I modified. I placed them in an oven heated to 180°C for 20 minutes and the result was great.