Smoked Chorizo Croquettes Recipe

Roast the butternut squash

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1/2 tablespoon olive oil and a pinch of salt and spread in a single layer on a rimmed baking sheet. Roast until tender and lightly caramelized, about 20–25 minutes. Remove and let cool slightly.

Cook chorizo and aromatics

While the squash roasts, heat 1/2 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the finely diced onion and cook until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped smoked chorizo and cook, breaking up any clumps, until browned and the fat renders, about 4–6 minutes. Use a slotted spoon to transfer chorizo and aromatics to a bowl, leaving most fat in the pan.

Make the béchamel base

Keep the skillet over medium heat and add the remaining 1 tablespoon butter. Sprinkle in 2 tablespoons flour and whisk to form a roux; cook 1–2 minutes without browning. Gradually whisk in 1 cup whole milk, scraping up any browned bits, and simmer until thick enough to coat the back of a spoon, about 3–5 minutes. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp freshly grated nutmeg.

Combine filling

Stir the roasted butternut squash into the béchamel and gently mash a few cubes so the mixture is cohesive but still has small chunks. Fold in the browned chorizo and the grated manchego until evenly distributed. Taste and adjust seasoning. Transfer the filling to a shallow container, press a piece of plastic wrap directly on the surface to prevent a skin, and chill in the refrigerator until firm, at least 1 hour (or up to 24 hours).

Prepare breading station

Set out three shallow bowls: one with 1 cup flour for dredging, one with the 2 beaten eggs, and one with 2 cups panko mixed with 1 tsp smoked paprika. Line a tray with parchment for finished croquettes.

Shape croquettes

Remove the chilled filling. Using wet hands or two spoons, portion ~2 tablespoons of filling and shape into small logs or rounds about 1 1/2 inches in diameter. Place shaped croquettes on the lined tray. Continue until all filling is used (should make ~20–24 croquettes).

Coat croquettes

Dredge each croquette lightly in flour, shaking off excess. Dip into beaten egg, then press into the panko mixture to coat thoroughly. For an extra-crispy shell, double dip: egg again and re-coat in panko. Place coated croquettes back on the tray and refrigerate for 15–20 minutes to set the coating.

Fry croquettes

Pour vegetable oil into a wide, heavy skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in ~30 seconds. Fry croquettes in batches (do not overcrowd) for 2–3 minutes per side, turning gently, until golden brown and heated through. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. If oven-warming between batches, keep at 200°F (95°C).

Arrange croquettes on a platter, sprinkle with chopped parsley, and serve with lemon wedges and aioli or smoked paprika mayo on the side for dipping. Serve hot.

Leftovers: refrigerate in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 10–12 minutes to re-crisp.