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Ingredients
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Croquette mixture
Breading & frying
Method
Croquette mixture
- 1
Cook and mash potatoes
Place the peeled and cubed potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 15–20 minutes. Drain thoroughly and return to the hot pot for 1 minute over low heat to steam off excess moisture.
- 2
- 3
Prepare chorizo and combine
While potatoes are cooking, finely dice the chorizo. In a small skillet over medium heat, render the chorizo for 4–6 minutes until it has released its oils and is slightly crisp. Remove to a paper towel and let cool slightly. Fold the cooled chorizo (including some of its flavorful oil if desired), grated Manchego, and chopped parsley into the warm mashed potatoes until evenly distributed. Taste and adjust salt/pepper if needed. Chill the mixture in the refrigerator until firm, at least 30 minutes (or up to 2 hours) to make shaping easier.
Breading & frying
- 4
Shape croquettes
Set up a breading station with the gluten-free flour in one shallow dish, beaten eggs in a second, and gluten-free breadcrumbs in a third. Using lightly floured hands or a small ice cream scoop (~1.5 tbsp), form the chilled potato mixture into cylinders or ovals about 6–7 cm long (or 1.5 tablespoons per croquette). Lightly dust each shaped croquette with flour, shaking off excess.
- 5
Bread croquettes
Dip the floured croquettes into the beaten eggs, letting excess drip back into the bowl. Roll them evenly in the breadcrumbs to coat completely. For a thicker crust, repeat the egg and breadcrumb step once more. Place finished croquettes on a tray and refrigerate 10–15 minutes to set the coating.
- 6
Fry croquettes
Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 3–4 cm and heat to 175°C (350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in ~30 seconds. Fry croquettes in batches (do not overcrowd) for 2.5–3.5 minutes, turning gently so they brown evenly, until golden and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Keep warm in a low oven (100–110°C / 210–230°F) while frying remaining batches.
- 7
Serve
Serve hot with lemon wedges if desired. These croquettes pair well with aioli, roasted red pepper sauce, or a simple green salad.