Spanish Chorizo And Potato Croquettes Recipe

I made Spanish Croquettes where a golden crust hides a smoky chorizo and potato center you might not guess from the outside.

I always hunted down the best bar croqueta, the one with a crunchy shell and a center that actually taste like something, not just filler. My version celebrates Spanish chorizo and potatoes, the smoky punch folded into fluffy mash so each bite surprises you.

These Spanish Tapas Croquetas are the kind that make you stop talking, and plan your next visit back to the kitchen, and yes I ate a few while no one was looking. Think Croquettes Potato but sharper, a little salty, a little bright, and stubbornly addictive.

I promise the Chorizo And Potato combo will make you curious.

Ingredients

• Potatoes: Starchy spuds give carbs and fiber, make croquettes creamy not too heavy.
• Spanish chorizo: Salty smoky sausage adds protein fat and lots of bold paprika flavor.
• Eggs: Binders that add protein, moisture and help a crisp golden crust form.
• Breadcrumbs: Give crunch, can be panko for extra airiness, adds simple carbs.
• Olive oil: Used for frying or finishing, gives healthy monounsaturated fats and flavor.
• Butter and milk: Make mash rich and creamy, adds some saturated fat.
• Fresh parsley and lemon: Fresh parsley brightens, lemon wedges add tang to cut richness.
• Onion: Sweated onion adds sweetness and depth, but optional if youre short on time.
• Nutmeg: A pinch gives warm aroma, tiny amount lifts potato flavor subtly.

Ingredient Quantities

• 900 g potatoes (about 2 lb), starchy variety like Russet or Yukon Gold
• 225 g Spanish chorizo (about 8 oz)
• 1 small onion (optional)
• 2 tbsp unsalted butter
• 80 ml whole milk (1/3 cup)
• 1/4 tsp ground nutmeg (optional)
• salt and freshly ground black pepper
• 2 large eggs
• 60 g all purpose flour (about 1/2 cup)
• 150 g breadcrumbs (about 1 1/2 cups), fresh or panko
• 2 tbsp olive oil
• vegetable oil, about 500 ml (for frying)
• 2 tbsp fresh parsley, chopped (optional)
• Lemon wedges (optional)

How to Make this

1. Peel and cut the 900 g potatoes into even chunks, cover with cold salted water and boil 20 to 25 minutes until fork tender; drain well, return to the hot pot and let them steam dry 1 to 2 minutes, then mash with 2 tbsp unsalted butter and 80 ml whole milk until fluffy, season with 1/4 tsp ground nutmeg (if using), salt and freshly ground black pepper.

2. Meanwhile remove the casing from the 225 g Spanish chorizo and crumble it; heat 2 tbsp olive oil in a skillet over medium heat, add 1 small chopped onion (optional) and cook till soft, then add the chorizo and fry 6 to 8 minutes until nicely browned and most fat has rendered; drain off excess oil leaving about a tablespoon for flavor.

3. Stir the cooked chorizo (and onions) into the mashed potatoes, add 2 tbsp chopped parsley if using, taste and adjust seasoning; spread the mix on a tray, let cool to room temp then chill 20 to 30 minutes so it firms up and is easier to shape.

4. Shape the chilled mix into small logs or balls about the size of a golf ball, wet your hands slightly to stop sticking, place the formed croquettes on a tray.

5. Set up a breading station: one shallow dish with 60 g all purpose flour, one with the 2 large eggs beaten lightly and seasoned with salt and pepper, and one with 150 g breadcrumbs (panko or fresh).

6. Roll each croquette in flour, tap off excess, dip in beaten egg, then coat thoroughly with breadcrumbs; press crumbs on gently to seal. For extra crunch you can repeat egg and crumb once more but it’s optional.

7. Chill the breaded croquettes for at least 30 minutes in the fridge to firm them up, or pop them in the freezer for 10 to 15 minutes if you’re short on time.

8. Pour about 500 ml vegetable oil into a deep pan to about 4 cm depth and heat to roughly 175 C; test with a breadcrumb it should sizzle and brown in 20 to 30 seconds. Fry croquettes in small batches so the oil temp stays steady, about 3 to 4 minutes per batch, turning so they brown evenly.

9. Remove with a slotted spoon, drain on paper towels, keep warm in a low oven if making multiple batches; serve sprinkled with extra parsley and lemon wedges on the side for squeezing over, best eaten hot and crisp.

Equipment Needed

1. Large heavy pot with lid for boiling the potatoes
2. Colander or sieve to drain and steam them dry
3. Potato masher or ricer for fluffy mash, either is fine
4. Large skillet or frying pan for cooking the chorizo
5. Big mixing bowl and a wooden spoon for stirring and cooling the mix
6. Baking tray or sheet pan (line with parchment) to chill and shape on
7. Three shallow dishes or bowls for flour, beaten egg and breadcrumbs
8. Deep heavy bottomed pan or Dutch oven plus a thermometer to check oil temp
9. Slotted spoon or spider and a pair of tongs for frying and draining

FAQ

Spanish Chorizo And Potato Croquettes Recipe Substitutions and Variations

• Spanish chorizo: swap for Mexican chorizo (fresh, cook first and drain) or a smoked pork sausage like kielbasa; for a cured smoky note use diced pancetta or bacon, just cut down on added salt.
• Potatoes: use sweet potatoes (roughly 1:1 by weight) but note theyre sweeter and wetter so squeeze out extra moisture and add a little more flour or an extra egg; for low carb try mashed cauliflower, add 1–2 tbsp flour or an egg to help bind.
• Breadcrumbs: replace with panko for extra crunch, crushed saltines or cornflakes for a crispier crust, or almond meal/gluten free breadcrumbs for a gluten free version (use same volume).
• Eggs (for dredging/binding): use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) or aquafaba (3 tbsp per egg) for a vegan option; note they stick a bit differently than real eggs.

Pro Tips

– Dry and mash right, dont overwork the potatoes: if you keep mixing them they turn gluey, so mash until just fluffy. A ricer or food mill gives silkier mash but if you dont have one just press gently and stop when it’s light.

– Render the chorizo well but dont leave it greasy: brown it until most fat has melted, spoon off excess but save about a tablespoon for flavor. Too much fat = soggy croquettes and they fall apart when frying.

– Chill, chill, chill: cool the potato-chorizo mix completely then chill it so shaping is easy. If youre short on time pop the formed croquettes in the freezer 10 to 15 minutes before breading, it really helps them hold together.

– Double-check breading and oil temp: press the crumbs on firmly and chill again so they dont come off, heat oil to about 175 C and fry in small batches so the temp stays steady. Drain on paper, keep warm in a low oven, and if they lose crunch later reheat in a hot oven or air fryer for a few minutes.