Croquetes De Chouriço Recipe

Warm milk

Pour the whole milk (and stock, if using) into a small saucepan and warm gently until just below simmering. Keep warm while you start the roux.

Make roux

In a medium heavy-bottomed saucepan, melt the butter over medium heat. Add the 4 tablespoons of flour and cook, stirring constantly, for 2–3 minutes until the raw flour smell disappears but it does not brown.

Finish bechamel

Gradually whisk the warm milk into the roux in three additions, whisking constantly to avoid lumps. Once all milk is incorporated, cook over medium-low heat, stirring, until the sauce thickens to a smooth, thick paste—thicker than a pourable sauce, more like a soft mashed-potato consistency (about 5–8 minutes). Season with salt, pepper and nutmeg. Remove from heat.

Prepare chouriço

Remove the casing from the chouriço and finely chop or pulse in a food processor until coarsely minced. You should have about 200 g of chopped sausage.

Sweat aromatics and brown chouriço

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more. Add the chopped chouriço and cook 3–4 minutes until it releases oils and is slightly browned. If the chouriço is very oily, spoon off a little excess fat but leave enough to carry flavor.

Combine with bechamel

Return the bechamel to low heat if it has cooled slightly. Stir the cooked chouriço mixture into the thick bechamel until evenly distributed. Stir in the chopped parsley. Taste and adjust seasoning — chouriço is salty and smoky, so add small extra amounts of salt only if needed. The mixture should be thick, cohesive and coolable.

Chill

Spread the mixture into a shallow container, cover tightly, and refrigerate until firm — at least 2 hours, preferably overnight. Chilling makes shaping easier and prevents croquettes from falling apart during frying.

Portion

Set up a breading station with the 100 g flour in one shallow bowl, 2 beaten eggs in another, and the 200 g breadcrumbs in a third. Using two spoons or your hands, scoop about 1½ tablespoons (or golf-ball size) of chilled filling and shape into small cylinders or ovals (about 5–6 cm long). Repeat until all filling is used. Wet hands occasionally to prevent sticking.

Dredge

Lightly roll each shaped croquette in the flour, shaking off excess. Dip into the beaten eggs to coat fully, then roll in breadcrumbs to cover. For a thicker crust, repeat the egg and breadcrumb step once more.

Heat oil

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 4–5 cm and heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown slowly without immediately burning.

Fry croquetes

Fry the croquetes in batches, not overcrowding the pan, for 2–3 minutes per side until evenly golden brown and crisp. Use a slotted spoon to turn and remove. Maintain oil temperature between batches; let the oil return to 170–175°C before adding the next batch.

Drain

Transfer fried croquetes to a plate lined with paper towels to drain excess oil for a minute or two. Keep warm in a low oven (about 90°C / 200°F) if frying in multiple batches.

Serve

Serve hot or warm with lemon wedges and a simple garlic aioli or piri-piri sauce for dipping. They are also excellent at room temperature as part of a petiscos (Portuguese tapas) spread.