If one thinks of traditional cuisine, that of our grandmothers, one dish always comes to mind: croquettes.
There are few recipes more traditional and more typical of Spanish gastronomy. So much so, that from the family kitchens they made the leap to the traditional bars and today they can be found without difficulty in the menus of the best national and international restaurants.
The croquette has earned its place in the world thanks to its versatility and flavor. A recipe that admits a thousand and one nuances and much, much room for experimentation.
If you want to try one of the simplest and tastiest recipes, you have to try these croquettes with boiled egg and Riojan chorizo, you'll love them!
Chop the chorizo and cook in a frying pan over heat. Drain excess fat and set aside.
For the béchamel sauce put the butter in a saucepan and when it is melted add the flour. Stir with a whisk and fry for a couple of minutes so that the flour loses its uncooked taste. Add the milk little by little, while stirring to avoid the formation of lumps. Cook over low heat, stirring constantly, until the béchamel thickens. Season with salt and pepper and add nutmeg.
Add the chorizo to our béchamel sauce and the chopped boiled egg. Mix well.
Pour the dough into a bowl and refrigerate for a few hours to solidify.
Shape the croquettes as desired and dip in flour, egg and panko. Fry in olive oil and leave to rest on absorbent paper before serving.
Ingredients
Directions
Chop the chorizo and cook in a frying pan over heat. Drain excess fat and set aside.
For the béchamel sauce put the butter in a saucepan and when it is melted add the flour. Stir with a whisk and fry for a couple of minutes so that the flour loses its uncooked taste. Add the milk little by little, while stirring to avoid the formation of lumps. Cook over low heat, stirring constantly, until the béchamel thickens. Season with salt and pepper and add nutmeg.
Add the chorizo to our béchamel sauce and the chopped boiled egg. Mix well.
Pour the dough into a bowl and refrigerate for a few hours to solidify.
Shape the croquettes as desired and dip in flour, egg and panko. Fry in olive oil and leave to rest on absorbent paper before serving.
