Croquetas de chorizo

Serves 20
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Directions

  1. 1First, make the chorizo return so that it can grill and release its fat.
  2. 2Cut the chorizo into small cubes and fry for 2 to 3 minutes over medium heat.
  3. 3Keep the rendered fat for the béchamel.
  4. 4In a saucepan, melt the butter with the chorizo fat.
  5. 5Add the flour and mix for 1 to 2 minutes.
  6. 6Pour in the milk little by little, whisking until you get a thick texture.
  7. 7Season with salt, pepper, and a little nutmeg.
  8. 8Off the heat, incorporate the cooked chorizo and grated cheese.
  9. 9Put all this in the fridge for two hours minimum.
  10. 10Form our croquettes.
  11. 11They are first passed in flour.
  12. 12Then in beaten eggs.
  13. 13Then in panko breadcrumbs.
  14. 14Heat the frying oil.
  15. 15They are fried in boiling oil until they are golden brown for 3 to 4 minutes.
  16. 16Drain on absorbent paper.
  17. 17Add a little chives on top.

Ingredients

  • 100 g chorizo (doux ou fort)
  • 40 g beurre
  • 1 c. à soupe gras rendu par le chorizo
  • 70 g farine
  • 500 ml lait entier (température ambiante)
  • 40 g comté râpé
  • sel
  • poivre
  • noix de muscade
  • farine
  • 2 œufs battus
  • chapelure panko
  • huile pour friture
  • ciboulette ciselée

Equipment

casseroleplatréfrigérateur

Tips

  • You can add a little chives on top.
  • Pour the preparation into a dish, cover on contact and let cool in the refrigerator for 2 hours minimum (or overnight).
  • Flour your hands and form small rolls or balls.