GOOEY, CRUNCHY, YUMMY

TWO OF THE BEST FOOD WORLDS COMBINE IN THIS TASTY TAPAS RECIPE.

CHORIZO CROQUETTES

Ingredients

1 (about 120g) chorizo sausage, thinly sliced 100g butter

100g (2/3 cup) plain flour

375ml (1 1/2 cups) milk

2 tbs chopped fresh continental parsley

40g (1/4 cup) plain flour, extra

2 eggs, lightly whisked

160g (2 1/4 cups) fresh breadcrumbs

Light olive oil, to deep-fry

Method Step 1:

Cook the chorizo in a non-stick frying pan over high heat, stirring occasionally, for 3 minutes or until crisp. Transfer to a plate lined with paper towel.

Step 2:

Melt the butter in a medium saucepan over medium-high heat until foaming. Stir in the flour for 1 minute. Remove from heat. Stir in one-third of the milk. Gradually stir in remaining milk until the mixture thickens. Stir over medium-high heat for a further 2 minutes or until very thick.

Step 3:

Stir in the chorizo and parsley. Season with pepper. Transfer to a shallow container. Set aside to cool slightly. Cover and place in the fridge for 4 hours or overnight to set.

Step 4:

Place the extra flour, egg and breadcrumbs in separate bowls. Use floured hands to roll tablespoonfuls of chorizo mixture into 8cmlong croquettes. Roll each croquette in flour and shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper.

Step 5:

Add oil to a large saucepan to come 5cm up the side of the pan. Heat to 170C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 20 seconds). Cook croquettes, in 3 batches, turning occasionally, for 1-2 minutes or until golden and heated through. Transfer to a tray lined with paper towel.

Top tips:

1. Fancy a dip? Try dunking these croquettes into roasted garlic mayonnaise.

2. Make sure the white sauce is very thick, unlike standard bechamel. This helps bind the mixture so the croquettes don’t fall apart during deep-frying.