Croquetas

Indulge in these crispy Spanish croquetas, filled with savory chorizo and creamy béchamel, perfect for a cozy tapas night or as a delightful appetizer at your next gathering.

• 2 cups whole milk
• 100 grams chorizo sausage
• 50 grams unsalted butter
• 50 grams all-purpose flour
• 1 cup breadcrumbs
• 2 large eggs
• salt to taste
• oil for frying vegetable oil

Method

1. 1

   In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.

2. 2

   Gradually add the milk to the roux while whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.

3. 3

   Stir in the chopped chorizo and season with salt. Mix well and pour the mixture into a greased dish. Allow it to cool completely in the refrigerator for at least 2 hours.

4. 4

   Once the mixture is set, scoop out small portions and shape them into small cylinders or balls.

5. 5

   Dip each croqueta in the beaten eggs, then roll them in breadcrumbs until fully coated.

6. 6

   In a deep frying pan, heat the vegetable oil over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes per side.

7. 7

   Remove the croquetas from the oil and place them on a paper towel to drain excess oil.

8. 8

   Serve hot with a side of aioli or your favorite dipping sauce.