Name: Scarlett Greens Chorizo And San Simon Croquettes Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups dried day-old bread, crusts removed and cut into small cubes; 1 cups whole milk; 6 oz Spanish chorizo, finely diced; 4 oz San Simón or smoked cow's milk cheese, grated; 3 tbs unsalted butter; 3 tbs all-purpose flour; 1 cups whole milk (additional, for béchamel); 0.5 cups finely chopped yellow onion; 1 tsp minced garlic; 0.125 tsp freshly grated nutmeg; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 each large eggs (for mixture); 2 cups stale bread crusts and small trimmings reserved (for charcoal crumb); 0.5 tsp activated charcoal powder (optional, for color); 1 tbs olive oil; 0.25 tsp coarse salt; 0.75 cups all-purpose flour (for dredging); 2 each large eggs (beaten, for breading); 1.5 cups zero-waste charcoal crumb (from above); 2 cups neutral frying oil (vegetable or canola); 2 each egg yolks (room temperature); 1 tbs fresh lemon juice; 0.5 cups good-quality olive oil; 0.5 cups neutral oil (sunflower or grapeseed); 10 each saffron threads; 1 tsp warm water (to bloom saffron); 0.5 each garlic clove, grated; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Method

Croquette mixture

Soak bread and prepare mirepoix

Place 2 cups cubed day-old bread in a bowl and pour 1 cup whole milk over it. Press down to soak fully and set aside for 10 minutes. Meanwhile, melt 3 tbs unsalted butter in a skillet over medium heat, add 1/2 cup finely chopped yellow onion and 1 tsp minced garlic; sweat until translucent, about 4–5 minutes.

Cook chorizo

Add 6 oz finely diced Spanish chorizo to the skillet with the onion and cook 3–4 minutes until fat renders and edges brown. Remove from heat and let cool slightly; reserve any rendered fat in the pan for flavoring the béchamel if desired (use in next step in place of a little butter).

Make thick béchamel

In a separate saucepan, melt 3 tbs butter over medium-low heat. Whisk in 3 tbs all-purpose flour and cook 1–2 minutes to make a blond roux. Gradually whisk in 1 cup whole milk until smooth. Cook, stirring constantly, until the sauce is thick and coats the back of a spoon, about 6–8 minutes. Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/8 tsp grated nutmeg.

Combine and bind

Squeeze excess milk from the soaked bread (reserve liquid for another use) and crumble the soaked bread into the béchamel. Add the cooked chorizo and onion mixture and 4 oz grated San Simón cheese, stirring until evenly combined. Off the heat, whisk in 2 whole eggs to enrich and bind the mixture. Adjust seasoning to taste. The mixture should be thick and scoopable; if too loose, chill 30–45 minutes in the refrigerator to firm.

Form croquettes

Using lightly oiled hands or a small scoop, shape the mixture into 12–14 small log or oval croquettes (about 1.5 oz / 40 g each). Place on a parchment-lined tray and chill for at least 30 minutes to set and dry slightly, which helps with breading adhesion.

Zero-waste charcoal crumb (coating)

Preheat oven to 300°F (150°C). Spread 2 cups reserved stale bread crusts and trimmings on a baking sheet and toss with 1 tbs olive oil and 1/4 tsp coarse salt. Bake 10–15 minutes until dry and lightly golden, checking to avoid burning. Let cool completely.

Once cool, pulse the toasted pieces in a food processor until coarse crumbs form. If a darker charcoal look is desired, add up to 1/2 tsp activated charcoal powder and pulse briefly to incorporate evenly. Taste and adjust seasoning with a pinch of salt. Transfer to a shallow bowl and set aside for breading.

Breading and frying

Set up a breading station: 3/4 cup all-purpose flour in one shallow dish, 2 beaten eggs in a second, and 1.5 cups zero-waste charcoal crumb in a third. Season the flour lightly with a pinch of salt and pepper.

Dredge each chilled croquette first in flour (shake off excess), then in beaten egg, and finally roll thoroughly in the charcoal crumb, pressing gently so the crumb adheres. Place on a tray and chill 10–15 minutes to help the crust set.

In a heavy skillet or saucepan, heat 2 cups neutral frying oil to 350°F (175°C). Fry croquettes in batches—do not overcrowd—until deep golden and crisp, about 2.5–3.5 minutes per side, turning as needed. Use a slotted spoon to transfer to a wire rack lined with paper towels to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining croquettes.

Saffron aioli

Place 10 saffron threads in 1 tsp warm water and let bloom for 5–10 minutes to release color and aroma.

In a bowl or small food processor, combine 2 room-temperature egg yolks, 1 tbs fresh lemon juice, 1/2 tsp grated garlic (about half a clove), 1/2 tsp salt and 1/4 tsp black pepper. Begin whisking and slowly drizzle in the combined 1/2 cup olive oil and 1/2 cup neutral oil in a thin stream to emulsify until thick and creamy. If using a processor, keep it running and add oil steadily. Stir in the saffron with its soaking liquid. Taste and adjust acidity or salt.

If the aioli is too thick, thin slightly with a few drops of water or more lemon juice. Refrigerate until ready to serve; bring to cool-room temperature before plating if chilled.

To finish and serve

Arrange warm croquettes on a platter. Spoon or pipe saffron aioli alongside or in a shallow pool. Garnish with 2 tbs finely chopped fresh parsley and serve with lemon wedges to squeeze over croquettes just before eating.

Leftover croquette mixture can be refrigerated for 2 days or frozen (shape and flash-freeze on a tray, then transfer to a bag) and fried from frozen, adding 1–2 minutes to frying time.