Fifteen Spatulas

Chorizo Potato Croquettes

Creamy smooth mashed potatoes + browned spicy smoky chorizo +melted queso fresco cheese

…all inside of a crispy crunchy shell.

That’s what these are.

And as you might expect, they’re insanely delicious.

Start by making mashed potatoes.

Take your mashed potatoes and add chorizo, queso fresco, and egg.

Use a 1.5 Tbsp disher to portion out balls, and shape them with your hand.

Now they’re ready to be breaded and fried until crisp!


Chorizo Potato Croquettes

Yield: Makes 30 croquettes, serves 6-10


2 lbs russet potatoes
1/2 lb fresh chorizo sausage
3/4 cup queso fresco, crumbled
3 eggs, divided
2 cups italian bread crumbs
salt and pepper
vegetable oil, for frying


Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a sheet pan. Mash them well with a fork.

Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through.

In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and queso fresco. Taste and season with salt and pepper. Stir in 1 egg.

Use a 1.5 Tbsp disher to portion out balls, and shape them with your hand. Set them out on a sheet pan and refrigerate for at least 2 hours (and up to overnight), so they don't fall apart when we fry them.

Set up a breading station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Roll each ball in the egg, let the excess drip off, then dip it in the bread crumbs.

Heat up a deep fryer (or a big stockpot with a couple inches of oil) to 375 degrees F. Fry the croquettes for exactly 3 minutes, then let them drain on a paper towel. Enjoy! I suggest serving it with some sort of spicy aioli, if you're feeling up for making one!

Leave a comment:


  1. Tina@flourtrader posted on August 18, 2011 at 10:23 am (#)

    I always seem to have chorizo leftover, so this recipe is perfect! I have bookmarked it. Your pictures have really sold me on making them-glad you posted this one.

    • Joanne replied on August 19th, 2011 at 10:55 am

      That’s fantastic!!! I can’t seem to get enough chorizo LOL. What do you usually make it for? I’m curious and would love to hear your chorizo recipes!

  2. Rufus' Food and Spirits Guide posted on August 18, 2011 at 10:28 am (#)

    There’s a good chance I would eat far too many of those!

    • Joanne replied on August 19th, 2011 at 10:56 am

      My husband and I ate them all by ourselves in one day LOL. My calories for the day were blown! Worth it though =)

  3. freshandfoodie posted on August 18, 2011 at 11:47 am (#)

    WOW! Delicious! I totally want to make these ASAP. Yum.

    • Joanne replied on August 19th, 2011 at 10:57 am

      You should!!!

  4. The Elegant Eggplant posted on August 18, 2011 at 12:42 pm (#)

    Great idea. Looks delicious and such good finger food for company :)

    • Joanne replied on August 19th, 2011 at 10:56 am

      Thank you! Yes, this is definitely really good party food!

  5. Michelle posted on August 20, 2011 at 12:30 am (#)

    These look incredible! I WILL be making. They look like little arancini (something else I need to know how to make… hmm!)

    Discovered this via StumbleUpon!

  6. alyssa posted on August 22, 2011 at 3:56 am (#)

    I love this!!! I love chorizo and I love mashed potatoes. This would be great for entertaining! My husband likes his chorizo just scrambled with eggs, but I use some when I make shrimp and grits. Thanks for the recipe!

  7. Jenn posted on August 29, 2011 at 1:01 pm (#)

    Stupid question: is queso fresco just fresh cheese or is it a specific type of cheese?? Thanks!!

    • Joanne replied on August 29th, 2011 at 2:05 pm

      Hey Jenn, It’s not a stupid question at all! Queso fresco is a crumbly mexican cheese. It shouldn’t be too hard to find. I got mine at Walmart, if you have one of those close to you. If you can’t find it you could do maybe some mozzarella or 4 cheese mexican blend?

  8. Marda posted on December 12, 2011 at 9:16 am (#)

    Hello! Please help…is the chorizo the mexican variety or the spanish (cured) variety? Thank you!


    • Joanne replied on December 12th, 2011 at 9:17 am

      Hi Marda, I used the fresh chorizo still in the casing from Whole Foods. Don’t buy the one on the shelf. Good luck!

  9. Jen posted on February 1, 2012 at 9:37 am (#)

    These look awesome! What a great idea! :)

  10. Natalie posted on August 14, 2012 at 2:56 am (#)

    If you don’t have a fryer or you would rather bake them..what would the oven temp be and for how long? Sounds delicious!!

    • Joanne Ozug replied on August 14th, 2012 at 11:20 am

      Hi Natalie, Unfortunately I’ve never tried baking these so I don’t know. I’m not sure they would work well baked, since you wouldn’t get that crispy shell. If you try it do let me know =)

  11. Trish - Mom On Timeout posted on September 12, 2013 at 7:49 pm (#)

    These look fantastic Joanne!

  12. Tanya posted on February 10, 2015 at 2:06 am (#)

    Hi, I was wondering can you use instant mash potatoes.