Serves 20
Directions
- 1Chop the onion and chorizo into small pieces.
- 2Fry the eggs in olive oil in a pan over a wood fire and season with a pinch of salt. Once cooked, remove the eggs from the oil.
- 3Add a splash of olive oil to the pan, then add the chopped onion and sauté.
- 4Add the chopped chorizo to the pan with the onion and stir well.
- 5Add the butter to the pan and let it melt.
- 6Add the flour and mix well to toast.
- 7Gradually add the milk while stirring constantly to create a bechamel.
- 8Season with a pinch of salt and nutmeg.
- 9Add the fried eggs to the pan and break them up into the mixture.
- 10Transfer the mixture to a serving dish, cover with plastic wrap, and refrigerate for at least 6 hours.
- 11Shape the chilled mixture into croquettes.
- 12Coat each croquette in flour, then beaten egg, and finally bread crumbs mixed with cereals.
- 13Heat olive oil in a pan over a wood fire and deep-fry the croquettes in batches until golden brown.
Ingredients
- 1 whole onion, chopped
- 5 whole chorizo, chopped
- 1 splash olive oil
- 2 whole egg, fried
- to taste salt
- 120 g butter
- 1 cup wheat flour
- 1 liter milk
- to taste nutmeg
- as needed flour
- as needed beaten egg
- as needed bread crumbs mixed with cereals
Equipment
cutting boardknifepanserving dishplastic wrapbowlsslotted spoonpaper towel
Tips
- Keep the dough in the refrigerator for at least 6 hours before shaping.
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