Chorizo and Manchego Croquettes

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Last week I realized that it has been 10 years since I spend a semester in Ronda, Spain studying Spanish. It's hard to believe it's been so long. I posted about it on Facebook and many of the friends I made while there started reminiscing together about our favorite haunts, people, and memories of those days years ago. It was wonderful to rehash the moments with the people I shared them with.

I still consider that semester one of the most important parts of my life. Obviously I discuss it's influence in my culinary life often on this blog but its implications on my personality come through me almost daily in my wanderings. I love to continuously remind myself of Spain and the experiences and people I met there every time I pull out a recipe for a Spanish dish. Despite time continuing on those memories stay close at hand when these scents fill the air and the flavors hit my tongue.


Chorizo and Manchego Croquettes
makes about 13-15 croquettes
3 TB olive oil
1/3 c. chopped onion
4 TB flour
1 c. milk
1/2 t. salt
1/4 t. pepper
1/2 c. shredded manchego cheese
1/3 c. finely chopped Spanish chorizo
2 eggs
1 1/2 c. panko breadcrumbs
oil for frying

Heat the olive oil in a small saucepan over medium heat. Add the onions and cook until translucent. Add the flour and cook, stirring constantly, until the flour flavor has cooked out a bit, about 3-4 minutes. Pour the milk into the pan and whisk until the mixture has thickened quite a bit, about 4-5 minutes. Add the salt and pepper. Place the mixture into the fridge and allow to cool for at least an hour.

Once cool, stir in the manchego cheese and chorizo to the onion mixture. Form into tablespoon size balls and place on a platter. Once you have formed all of the mixture into balls, place in the freezer for a few minutes to allow them to cool down again while you get everything else prepared.

Heat at least 3 inches of oil in a saucepan over medium heat for frying. While this is heating up, beat the eggs with about 1 tablespoon of water in a small bowl. Place the breadcrumbs in another bowl.

Once the oil is just about ready dip the chorizo balls into the eggs and then roll in the breadcrumbs. Once they are all coated they are ready to be fried. If you are using a smaller saucepan for frying work in batches so as to not overcrowd the pan. The time to cook will vary depending on the temperature of your oil, but you will want to cook them until the breadcrumbs are toasty brown and the filling is cooked through. Once fried, remove to a paper towel lined platter. Serve immediately.