There used to be a Cuban restaurant near our house (it closed and a Chicago deli replaced it, which was fine with us, too) and every other weekend we’d frequent the little shop to get perfect Cuban sandwiches, tostones or maduro, and if they had them croquetas de jamon. That last item was very rare – they were simply that good!
I remember the first time Stuart had croquetas. He was driving with me back home from Auburn and I don’t know where we stopped for gas and food but we found a little Cuban restaurant off the beaten path. I ordered croquetas for an appetizer and he fell in love with them, too. I would like to try making croquetas de jamon sometime.
I have a half-check on that culinary bucket list item, though! My friend Tara made a Spanish version of croquetas using Spanish chorizo. That recipe was pinned in a heartbeat (almost a year ago!) and when we finally found Spanish chorizo this appetizer was made immediately.
Well, almost immediately. I wanted to have an extra set of eyes around to watch the little man when it came time to frying the tapas so I made the recipe in batches. I made the filling on Friday and then on Saturday I formed, coated, and fried them.
I’ve seen a few recipes for baking croquetas and I was extremely tempted to alter Tara’s recipe for the cleaner, easier route, but I’m glad I didn’t. Sometimes you just need that extra grease in your life. I will try a baked version sometime though – frying foods with an almost-walker underfoot isn’t exactly the best idea…
These croquetas melt in your mouth and I’m not even ashamed to admit that I ate over half of these throughout the day. The recipe makes 15-16.
I’m really wishing I had a few (okay five) next to me right now….
Spanish Chorizo Croquetas
- 5 tbsp olive oil
- 3 tbsp butter
- 1 onion, diced
- 2 C plus 2 1/2 tbsp flour, divided use
- 1 1/2 C hot milk
- 1/2 C chicken stock
- 100 g Spanish chorizo, diced
- 2 eggs
- 1 1/2 C bread crumbs
- vegetable oil, for frying
- In a large skillet over medium heat melt butter and olive oil. Saute the onions until translucent, about 5 minutes. Stir in 1/2 C plus 2 1/2 tbsp flour and cook until golden. Slowly add in the hot milk, whisking constantly, followed by the chicken stock. Cook for 5 minutes, until the mixture is thick. Season with S+P. Mix in the diced chorizo and cook another 5 minutes. Remove from heat.
- In a shallow bowl beat the eggs. Place remaining 1 1/2 C flour on a plate and place the breadcrumbs on another plate.
- In a high sided skillet over medium-high heat, bring 1″ of vegetable oil to 350 degrees F.
- Form croqueta filling into 15-16 2″ logs.
- Coat croquetas in flour, egg, and then breadcrumbs.
- Fry croquetas for 2 minutes, flip, and fry another 2 minutes, or until golden. Remove to a paper towel lined plate. Do this in 3 batches, making sure the oil returns to 350 degrees F between each batch.
*This recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/chorizo-croquetas/*