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.

Crispy Potato Croquettes On A Dotted Crate & Barrel Rectangle White Bone China Platter With Aioli In The Background

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.

A White Rectangular Platter With Five Potato Chorizo Croquettes And Dipping Aioli

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:

Mashing Russet Potato Chunks With A Large Fork By Hand On A Half Sheet Nordic Ware Pan

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:

Mashed Russet Potatoes, Cooked Crumble Chorizo Sausage, And Crumbled Queso Fresco In A Large OXO Stainless Mixing Bowl

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:

A Mixture Of Mashed Potatoes, Fresh Chorizo Sausage Crumbles, Queso Fresco, Egg, Salt, and Pepper In a Stainless Steel Bowl With Red Silicone Spatula With Metal Handle

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:

OXO Medium Cookie Scoop Portioning Out Potato Chorizo Balls From OXO Stainless Steel Mixing Bowl

Then roll that in your hands, until you get a uniform ball:

A Ball Of Mashed Potato With Chorizo And Cheese

Repeat with the remaining potato mixture, and evenly space the potato balls on a sheet tray.

A Tray With 40 Chorizo Potato Croquettes On Stainless Steel Half Sheet Pan

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:

Rolling Mashed Potato Ball In Whole Foods Brand Italian Bread Crumbs In A Mikasa White Porcelain Woven Bowl

Place them back onto the same sheet tray, so you can carry them over to the fryer.

Half Sheet Tray Of Breaded Mashed Potato Balls

Heat up a few inches of vegetable oil in a fryer or dutch oven, and fry the potato balls for 3 minutes:

Red Enameled Food Network Cast Iron Dutch Oven Deep Frying Chorizo Potato Croquettes

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:

Draining Potato Chorizo Croquettes On 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


1 review

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

by

Nutrition Information Serves Makes 30 croquettes, serves 6-10     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 172kcal Calories from fat 111
% Daily Value
Total Fat 12g18%
Saturated Fat 2g10%
Transfat 0g
Cholesterol 25mg8%
Sodium 177mg7%
Carbohydrate 11g4%
Dietary Fiber 1g4%
Sugars 1g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Did you make this recipe?


I'd love to know how it went!


Leave a comment or share a photo on social media tagging me @fifteenspatulas.

All images and text ©.

[Recipe updated from the archives with new photos, writing, and a video. Originally published August 2011]

More Crispy Appetizers:

Crispy Fried Calamari is easy to make at home! This recipe gives the crispiest coating

Crispy Fried Calamari

Homemade Mozzarella Sticks