Recipe: potato croquettes with chorizo & manchego

the last of the potato series🥔

These potato croquettes are loosely based on the absolutely *epic* potato balls from Porto’s Cuban bakery in LA except I gave mine more of a Spanish twist. If you have time, a smoked paprika aioli would be incredible on the side! You can reference this aioli recipe from a couple months back but instead of the Old Bay add smoked paprika to taste. Enjoy!!!!

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Potato croquettes with chorizo & manchego

(makes 8-10ish croquettes)

WHAT YOU NEED

Croquettes:

3 russet potatoes

½ lb chorizo (if using sausage, remove from casings)

1 jalapeno, finely diced

1 small yellow onion, finely diced

Manchego cut into 1 inch long, ¼ inch wide rectangles

1 egg

¼ cup AP flour

Salt to taste

To fry:

1 cup AP flour

1.5 cups panko bread crumbs

1 tsp smoked paprika

2 eggs

2 tbsp whole milk 

Salt to taste

To garnish:

Smoked paprika

Cilantro

WHAT YOU DO

Peel the russet potatoes, cut them into 1 inch cubes, and add them to a pot of cold, salted water. Bring to a boil then reduce the heat and cook until the potatoes can be easily pierced with a fork.

Meanwhile, add chorizo to a skillet over medium heat. Use a wood spoon to continuously break apart the chorizo as it cooks. Remove from the skillet but leave the rendered fat. Lower the heat a touch and add onion and jalapeno to the same skillet. Cook until the onion is translucent/softened. Combine with the chorizo and allow to cool.

Drain and mash the potatoes. Stir in 1 egg and ¼ cup flour as well as about ½ tsp kosher salt. 

Make the croquettes: take 1-2 tbsp of potato batter and flatten in your palm. Add 1 tsp of chorizo mixture as well as 1 stick of manchego and add to the center. Cover with another layer of potato and form an oblong croquette shape. Repeat until you run out of something (i’m so good at this).

Prepare your frying station: 

Heat a saucepan of neutral oil.

Add1 cup AP flour to a boil, season with a pinch of salt and a pinch of smoked paprika. Add 1.5 cups panko bread crumbs to another boil and season with salt. Lastly, make your wet mixture by adding 2 eggs and 2 tbsp milk to a third bowl (and season with salt, you know the drill). 

Dunk the potato croquette into the flour, then into the egg mixture, then into the panko bread crumbs making sure it’s fully coated. Repeat with all remaining croquettes.

Use a slotted spoon or spider to lower the croquettes into the hot oil making sure not to over-crowd them. Fry until golden brown and transfer to a wire rack or paper towel-lined plate to drain. 

Serve with smoked paprika and cilantro.