Spanish Chorizo and Potato Croquettes Recipe
If you’re craving comfort food with a bold, smoky twist, you’re going to fall head-over-heels for this Spanish Chorizo and Potato Croquettes recipe. Golden, crispy, and irresistibly rich, these bite-sized delights are the perfect fusion of creamy mashed potatoes and spiced Spanish chorizo. Whether you’re entertaining guests, planning a tapas night, or simply indulging your inner foodie, these croquettes bring a taste of Spain right to your kitchen.
In this post, we’ll dive deep into every step of making traditional-style Spanish croquettes—from choosing the right chorizo and achieving that crisp outer shell to mastering the creamy interior. I’ll share chef-tested tips, possible variations, and clever serving ideas to make this recipe shine for any occasion.
What Are Spanish Croquettes?
Croquettes (or croquetas) are a beloved Spanish tapa—small, shareable bites that pack serious flavor. Traditionally made with béchamel or mashed potatoes, they are then filled with ingredients like jamón, cheese, or seafood. In this version, we’re going with a hearty, rustic approach using fluffy mashed potatoes and spicy Spanish chorizo.
Why chorizo? Spanish chorizo is deeply seasoned with smoked paprika (pimentón), garlic, and herbs, delivering a punch of flavor that pairs perfectly with creamy potatoes. When shaped into croquettes, breaded, and fried until golden, they offer an irresistible combination of textures and tastes.
Ingredients for Spanish Chorizo and Potato Croquettes
Before you begin, here’s everything you’ll need for this Spanish Chorizo and Potato Croquettes recipe:
For the Croquette Filling:
- 1½ pounds (680g) starchy potatoes (like Russet or Yukon Gold)
- 6 oz (170g) Spanish chorizo, diced finely
- ½ cup grated Manchego cheese (optional but adds creaminess)
- 1 tablespoon olive oil
- 2 tablespoons finely chopped shallots (or onion)
- 1 garlic clove, minced
- ½ teaspoon smoked paprika (pimentón)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional for freshness)
For the Breading:
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups breadcrumbs (panko for extra crunch or traditional fine breadcrumbs)
For Frying:
- Vegetable oil, for deep frying (canola or sunflower oil work well)
Step-by-Step Preparation
Follow these carefully structured steps to achieve perfect croquettes every time.
Step 1: Boil and Mash the Potatoes
- Peel and cut the potatoes into chunks. Place them in a pot of cold, salted water.
- Bring to a boil and simmer until fork-tender (about 15–20 minutes).
- Drain well and mash while still warm. Avoid over-mixing to prevent gumminess.
- Let the mashed potatoes cool completely before using.
🧂 Chef’s Tip: A potato ricer gives the smoothest mash, but a standard masher works fine. Make sure there’s no excess moisture.
Step 2: Prepare the Chorizo Filling
- Heat olive oil in a skillet over medium heat.
- Add chopped shallots and garlic, sautéing until softened.
- Stir in the diced chorizo and cook for 3–5 minutes until the fat renders and it becomes slightly crisp.
- Add smoked paprika and mix thoroughly.
- Let the mixture cool slightly before combining it with the potatoes.
🔥 Note: Spanish chorizo is cured and doesn’t need to be fully cooked, but sautéing enhances the flavor and texture.
Step 3: Combine the Mixture
- In a large mixing bowl, combine the mashed potatoes with the cooked chorizo mixture.
- Stir in grated Manchego cheese and fresh parsley if using.
- Season with salt and pepper. Taste and adjust—chorizo can be salty, so season lightly.
- Chill the mixture in the refrigerator for at least 30 minutes to firm up.
Step 4: Shape the Croquettes
- With clean hands or using a spoon, scoop out about 2 tablespoons of the chilled mixture.
- Shape into logs or small round balls, about 1.5 inches in size.
- Place on a parchment-lined tray and refrigerate for another 20 minutes.
❄️ Why Chill? Cold croquettes hold their shape better when breading and frying.
Step 5: Bread the Croquettes
- Set up your breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each croquette in flour, dip into egg, then coat evenly with breadcrumbs.
- Place the breaded croquettes back onto a tray and chill for 15 minutes.
🍳 Chef’s Tip: For extra-crispy croquettes, double-dip them—repeat the egg and breadcrumb step once more.
Step 6: Fry Until Golden
- Heat 2–3 inches of oil in a deep pan or fryer to 350°F (175°C).
- Fry croquettes in small batches for 2–3 minutes per side, or until deep golden brown.
- Remove with a slotted spoon and drain on paper towels.
⚠️ Safety First: Don’t overcrowd the pan—it drops the oil temperature and leads to soggy croquettes.
Serving Suggestions for Spanish Chorizo and Potato Croquettes
Croquettes are best served hot and crispy, fresh from the fryer. Here’s how to elevate your presentation:
Dipping Sauces:
- Garlic aioli – Creamy and classic
- Smoked paprika mayo – Enhances the chorizo’s flavor
- Brava sauce – A spicy tomato-based sauce common in Spain
Tapas Platter Ideas:
Pair your croquettes with other tapas favorites like:
- Patatas Bravas
- Marinated olives
- Manchego cheese and jamón
- Stuffed piquillo peppers
Drinks to Pair:
- Dry Spanish sherry like Fino or Manzanilla
- Red Rioja wine
- Sparkling Cava
Variations and Substitutions
One of the joys of this Spanish Chorizo and Potato Croquettes recipe is its adaptability. Here are a few ideas:
Cheese Lovers:
Add a cube of cheese (Manchego, mozzarella, or even cheddar) in the center for a gooey surprise.
Vegetarian Version:
Swap chorizo with:
- Roasted red peppers and olives
- Sautéed mushrooms and smoked paprika
- Plant-based chorizo or soyrizo
Spice It Up:
- Add a pinch of cayenne pepper or chili flakes.
- Use spicy chorizo instead of mild for an extra kick.
Baked Alternative:
For a healthier twist, bake the croquettes at 400°F (200°C) for 20–25 minutes, turning halfway through. They won’t be as crispy, but they’ll still be delicious.
How to Store and Freeze Croquettes
Croquettes are great for prepping ahead. Here’s how to make the most of your efforts:
Refrigerate:
- Store uncooked croquettes (breaded) in an airtight container for up to 2 days.
- Cooked croquettes can be kept for 3–4 days. Reheat in a 375°F (190°C) oven until crisp.
Freeze:
- Freeze uncooked, breaded croquettes in a single layer. Once frozen, transfer to a zip-top bag for up to 1 month.
- Fry directly from frozen—just add 1–2 extra minutes.
Tips for Perfect Croquettes Every Time
- Dry potatoes = crisp croquettes. Always let mashed potatoes cool and dry before mixing.
- Chill thoroughly before shaping and breading to prevent breakage.
- Use a thermometer to maintain oil temperature between 350–375°F.
- Double-coat if you want a thicker crust.
- Don’t rush the fry—golden brown means crispy perfection.
🇪🇸 Why You’ll Love This Spanish Chorizo and Potato Croquettes Recipe
This Spanish Chorizo and Potato Croquettes recipe is more than just a dish—it’s a celebration of flavor, texture, and tradition. Each croquette is a deliciously crispy shell filled with smoky, creamy, savory goodness. It’s comfort food with character and a fantastic addition to any tapas spread.
Whether you’re planning a dinner party, a cozy family gathering, or just a flavorful weeknight treat, these croquettes will steal the show. And once you master the base, the possibilities are endless—from new fillings to gourmet sauces.
Final Thoughts
Making croquettes from scratch does take some time—but it’s time well spent. The crispy, golden reward is totally worth the effort. With this comprehensive Spanish Chorizo and Potato Croquettes recipe, you’re equipped to impress guests, satisfy cravings, and bring a little Spanish magic into your home kitchen.
Have you tried this recipe or added your own twist? Let me know in the comments below! Don’t forget to share this post if you love it—it’s always better when good food is shared.
Spanish Chorizo and Potato Croquettes Recipe
Ingredients
For the Croquette Filling:
- 2 lb russet potatoes peeled and cut into large chunks
- ½ lb fresh Spanish chorizo sausage casing removed and finely diced
- ¾ cup crumbled queso fresco or grated Manchego cheese optional
- 2 tbsp finely chopped shallots or onion
- 1 garlic clove minced
- 1 tsp smoked paprika pimentón
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley optional
For Breading & Frying:
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups fine breadcrumbs or panko for extra crunch
- Neutral oil for frying vegetable, canola, or sunflower
Instructions
Boil and Mash Potatoes: In a large pot of salted cold water, add the peeled potato chunks and bring to a boil over medium heat.
- Simmer until potatoes are fork-tender, about 15–20 minutes, then drain thoroughly.
- Mash while still warm and set aside to cool completely.
Cook Chorizo Mixture: Heat a tablespoon of oil in a skillet over medium heat.
- Add shallots and garlic, sauté until softened, about 2 minutes.
- Stir in diced chorizo and cook for 4–5 minutes until fat renders and edges crisp.
- Sprinkle smoked paprika, season with salt and pepper, then remove from heat and let cool slightly.
Combine and Chill: In a large bowl, mix the cooled mashed potatoes, cooked chorizo mixture, cheese (if using), and parsley.
- Season to taste, then cover and chill in the refrigerator for at least 30 minutes.
- Shape Croquettes: Scoop about 2 tablespoons of the chilled mixture and roll into logs or balls (about 1½ inches in diameter).
- Place on a parchment-lined tray and chill for another 20 minutes to firm up.
Bread Croquettes: Set up three shallow bowls: flour, beaten eggs, and breadcrumbs.
- Roll each croquette in flour, dip in egg, then coat evenly with breadcrumbs.
- For extra crunch, repeat the egg and breadcrumb coating once more, then chill for 15 minutes.
Fry to Golden Perfection: In a deep saucepan or fryer, heat oil to 350°F (175°C).
- Fry croquettes in batches for 2–3 minutes per side, until deep golden brown.
- Drain on paper towels and serve immediately.
Notes
- Make Ahead & Freeze: Freeze uncooked, breaded croquettes in a single layer; transfer to a freezer bag once solid.
- Fry from frozen, adding 1–2 minutes to the cooking time.
- Variations:Add a small cube of cheese in the center for a gooey surprise
- For vegetarian croquetas, substitute chorizo with roasted pepper and mushroom sauté
- Serving Tips: Pair with garlic aioli, Romesco sauce, or spicy mayo; serve alongside olives and Manchego for a tapas spread.