Best 2 Chorizo Potato Croquettes Recipes
Discover a culinary delight that tantalizes taste buds and captivates hearts: crispy chorizo potato croquettes. These delectable morsels combine the bold flavors of chorizo with the comforting warmth of mashed potatoes, creating a harmonious balance of spices and textures. As you bite into a croquette, the crispy exterior yields to a soft and flavorful interior, leaving you craving more. This article presents three enticing recipes for chorizo potato croquettes, each with its unique twist. The first recipe stays true to the classic combination of chorizo and potatoes, while the second adds a touch of sweetness with corn and bell peppers. For those who enjoy a bit of heat, the third recipe incorporates spicy poblano peppers, creating a symphony of flavors that will leave your palate dancing. Whether you're seeking a satisfying snack, an irresistible appetizer, or a delightful side dish, these chorizo potato croquettes will undoubtedly become a favorite in your culinary repertoire.
Here are our top 2 tried and tested recipes!
SWEET POTATO & CHORIZO CROQUETTES
Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.
Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHORIZO POTATO CROQUETTES RECIPE - (4.6/5)
Provided by á-48383
Number Of Ingredients 7
Steps:
- Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a sheet pan. Mash them well with a fork. Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through. In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and queso fresco. Taste and season with salt and pepper. Stir in 1 egg. Use a 1.5 Tbsp dish to portion out balls, and shape them with your hand. Set them out on a sheet pan and refrigerate for at least 2 hours (and up to overnight), so they don't fall apart when we fry them. Set up a breading station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Roll each ball in the egg, let the excess drip off, then dip it in the bread crumbs. Heat up a deep fryer (or a big stockpot with a couple inches of oil) to 375 degrees F. Fry the croquettes for exactly 3 minutes, then let them drain on a paper towel. Enjoy! I suggest serving it with some sort of spicy aioli, if you're feeling up for making one!
Tips:
- For a crispy exterior and fluffy interior, use a combination of mashed and shredded potatoes.
- Season the potatoes well with salt, pepper, and garlic powder before shaping them into croquettes.
- Coat the croquettes in breadcrumbs or panko crumbs for a golden brown crust.
- Fry the croquettes in hot oil until they are crispy and cooked through. Drain on paper towels to remove excess oil.
- Serve the croquettes hot with your favorite dipping sauce, such as ketchup, mayonnaise, or aioli.
Conclusion:
Chorizo potato croquettes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With their crispy exterior, fluffy interior, and flavorful filling, these croquettes are sure to be a hit with everyone who tries them.
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