Food & Wine
Chorizo croquettes
If you’re entertaining for a group of guests or just want to try something a little different for the family, these chorizo croquettes are a tasty option!
Ingredients:
- 1 (about 120g) chorizo, finely chopped
- 100g butter
- ⅔ cup plain flour
- 1 ½ cups milk
- 2 tablespoons chopped fresh continental parsley
- ¼ cup plain flour, extra
- 2 eggs, lightly whisked
- 2 ¼ cups fresh breadcrumbs
- Light olive oil, to deep-fry
Method:
- 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 table spoonfuls 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 to 2 minutes or until golden and heated through. Transfer to a tray lined with paper towel.
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