Potato Chorizo Croquettes
These Potato Chorizo Croquettes are a crispy treat for parties and game day. A crispy shell surrounds a mix of creamy mashed potatoes, queso fresco, and chorizo sausage.
What’s funny about this type of recipe is it’s the kind of food you’d get at a restaurant (and go totally crazy for), but it’s completely doable at home. I like to make this for football days and for entertaining.
Out of all the cooking methods a cook can use, it has taken me the longest to get comfortable with deep frying. I always think of it as a big deal, and I didn’t grow up eating fried food.
I still don’t deep fry often, but I’m no longer afraid of it. It’s easy to get the hang of.
I used to have a standalone deep fryer, but eventually I ended up chucking it and just use a dutch oven and a thermometer.
These little Potato Chorizo Croquettes are worth getting the deep fryer set up. You bite into a crispy shell that’s filled with a mix of creamy mashed potatoes, spicy smoky chorizo sausage, and queso fresco cheese.
What’s great too is you can take this recipe template and switch it up. The chorizo and queso fresco go hand in hand, but you can try out different types of sausages and cheeses if you’d like.
To get started, make some mashed potatoes.
It’s as simple as peeling a couple russet potatoes and cutting them into chunks, boiling for about 15 minutes until fork tender, draining the potatoes, then mashing them up with a fork:
They don’t need to be super smooth.
Also, feel free to use leftover mashed potatoes!
Place the mashed potatoes into a big mixing bowl along with some cooked chorizo sausage crumbles and crumbled queso fresco cheese:
Trust me, it is essential to get the queso fresco. I get mine from Whole Foods, but I know Walmart has it too.
Mix that all together, give it a taste, and add salt and pepper to taste.
Then mix in one egg. It will look fairly soft:
Now it’s time to roll this mixture into balls.
I find the easiest way to do this is use a cookie scoop to portion out a mound of potatoes:
Then roll that in your hands, until you get a uniform ball:
Repeat with the remaining potato mixture, and evenly space the potato balls on a sheet tray.
Refrigerate or freeze them, so the potato balls have a chance to firm up.
Then take the balls and dip them in egg wash, then in Italian bread crumbs:
Place them back onto the same sheet tray, so you can carry them over to the fryer.
Heat up a few inches of vegetable oil in a fryer or dutch oven, and fry the potato balls for 3 minutes:
That’s how long it takes for the balls to get golden and crispy.
Use a slotted spoon to remove the croquettes to a paper towel-lined plate:
They’re at their best when enjoyed hot out of the fryer, so be ready to serve them.
They’re tasty as is, but are awesome with a homemade aioli if you feel up to make it. Enjoy!
Chorizo Potato Croquettes
- 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 cut 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 add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked.
- 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 on a sheet pan and refrigerate for at least 2 hours so they retain their shape while frying. Alternatively, you can freeze for 30 minutes, or refrigerate as long as overnight.
- 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 3 minutes, until golden and crispy, 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!
|Amount Per Serving||As Served|
|Calories 172kcal Calories from fat 111|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 2g||10%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Did you make this recipe?
I'd love to know how it went!
[Recipe updated from the archives with new photos, writing, and a video. Originally published August 2011]