Ingredients
- 8 oz Chorizo
- 1/2 cup Onions diced
- 1 ½ cup All purpose flour
- 1 ½ cup Whole Milk
- 2 tbsp Fresh parsley
- ½ tsp Sazon completa optional
- 2 eggs
- 1 cup Bread crumbs
Instructions
- Dice the chorizo into tiny pieces.
- Coat a pan with oil and cook the onions for about 3-5 minutes, until translucent. While the onions are cooking, heat up the milk until it’s about to simmer.
- Once the onions are translucent, add the half of cup of flour and stir well. Once mixed, slowly add the milk to the mixture using a whisk to incorporate everything together. Continue to whisk until smooth and the mixture starts to boil. About 3-4 minutes
- Add the diced chorizo and cook for an additional three minutes. You will notice that the chorizo starts to become soft and well incorporated into the mixture.
- Place the mixture into a food processor. Add the parsley and sazon completa. Puree the mixture, to further incorporate the chorizo. About 3-4 minutes.
- Place the chorizo filling into a bowl and place in the fridge for about an hour or two.
- Once chilled, scoop chorizo filling into your hands and roll into log shape that measures about 2” long and 1” thick.
- Place the bread crumbs and flour on separate plates. Whisk the eggs in a bowl. Once your logs are formed, first dip them in the flour, then dip then in the egg and finally roll them in the bread crumbs to give them a nice even coating. Repeat for all the logs.
- In a deep fryer or on a pan, heat up oil to about 350-375F. Place the croquetas in the oil for about 2-3 minutes, until golden brown. Transfer to plate line with paper towel.
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