Chorizo Croquetas by Forkbible

Ingredients

• 150g (5 oz) chorizo, finely diced
• 50g (3.5 tbsp) unsalted butter
• 50g (1/3 cup) all-purpose flour
• 500ml (2 cup) whole milk, warmed
• 1/2 tsp nutmeg, freshly grated
• 1 tsp salt (adjust to taste)
• 1 cup all-purpose flour (for breading)
• 2 large eggs, beaten
• 2 cup panko breadcrumbs
• 500ml (2 cup) vegetable oil (for frying)

Instructions

1. Sauté the diced chorizo in a pan over medium heat for 5 minutes until it releases its oil; remove with a slotted spoon and set aside.
2. Melt the butter in the same pan, then whisk in the flour and cook for 2 minutes over medium heat until golden but not browned.
3. Gradually whisk in the warm milk, stirring constantly for 8-10 minutes until the mixture thickens into a heavy, smooth béchamel.
4. Fold the cooked chorizo into the béchamel, season with nutmeg and salt, then spread the mixture onto a tray to cool and refrigerate for 2 hours until firm.
5. Shape the chilled mixture into small cylinders or balls, then dredge each in flour, dip in beaten egg, and coat thoroughly with panko breadcrumbs over medium heat until heated through, about 5 min.
6. Heat the oil in a deep pan to 180°C (350°F) and fry the croquettes in batches for 3-4 minutes until golden brown and crispy.