Spanish Chorizo and Potato Croquettes Recipe
These Spanish Chorizo and Potato Croquettes are golden and crispy on the outside with a creamy, smoky interior that perfectly melds chorizo’s paprika-spiced richness with fluffy mashed potatoes—ideal as a shareable tapa or savory snack.
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.