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.
Peel the potatoes, then cut them into large chunks. Place them in a big pot of water, and generously season the water with salt (it should taste as salty as the ocean).
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, then brown it in the pan 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, then stir in 1 egg.
Use a 1.5 Tbsp cookie scoop 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. Repeat with remaining potato balls.
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!
Notes
Storage: Like all fried foods, they are best when freshly made, but you can store these in the fridge in an airtight container for up to 5 days, or in the freezer for 2 months.Reheating: For optimal crispiness, reheat in a 300F oven for about 10 minutes.