Chorizo Croquetas

I can’t think of many things that aren’t made better with the addition of bread crumbs and a short bout in the deep fryer? It seems a lot of people agree out there as well; whether it’s your bitterballen, butter balls, arancini, mac and cheese balls, or the Spanish Croquetas you’ll find different versions all over the place!

It’s fair to say there has been a lot interest recently in London though for Croquetas; mainly because of the ongoing success of Jose Pizaro and using his recipe as the base for these I can certainly see why! For me they are an ideal drinking snack and really come to life when eaten burning hot with an ice cold beer.

My local deli was out of Iberico when I was shopping last week so I had to go a little rogue from his original recipe but I’m extremely happy with the results. For recipe guidance check out what Felicity Cloake has written here.

Proper lazy blogging this but I don’t think I could explain it any better so I won’t. As I’ve used Chorizo you’ll need a drop less olive oil and I added a healthy handful of Grana Padano to my roux mix as well to beef up the savoury edge.

Job done; time for a lie down...