Get ready to transform ordinary potatoes into a crispy, cheesy, spicy sensation that'll have everyone begging for your secret recipe! These Chorizo Cheese Potato Croquettes aren't just another side dish – they're a culinary adventure that combines the rich, smoky flavors of Mexican cuisine with the irresistible crunch of perfectly fried golden-brown goodness. Whether you're hosting a party, looking for a crowd-pleasing appetizer, or simply craving something extraordinary, these croquettes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups mashed potatoes
- 1 cup chorizo, cooked
- 1 cup shredded cheese
- 1/2 cup breadcrumbs
- 2 eggs
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing the mashed potatoes. If you haven't already, peel and chop the potatoes into even-sized pieces. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth. Allow to cool slightly.
- While the potatoes are cooling, cook the chorizo in a skillet over medium heat. Break it apart with a spatula and cook until browned and fully cooked, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the cooled mashed potatoes, cooked chorizo, and shredded cheese. Season with salt and pepper to taste. Mix everything together until well combined.
- In a separate bowl, beat the two eggs. This will be used for coating the croquettes.
- Prepare a plate or shallow dish with breadcrumbs. Take a portion of the potato mixture and form it into small oval or round shapes, about the size of a golf ball. Dip each croquette into the beaten eggs, allowing any excess to drip off, then roll it in the breadcrumbs until fully coated. Place the coated croquettes on a clean plate.
- In a large skillet or frying pan, heat oil over medium-high heat. You will need enough oil to cover the bottom of the pan, about 1/4 inch deep. To test if the oil is ready, drop a small piece of the breadcrumb into the oil; if it sizzles, it’s ready.
- Carefully add the croquettes to the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to turn them gently.
- Once cooked, remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil. Continue frying the remaining croquettes.
- Serve the chorizo cheese potato croquettes hot, with your favorite dipping sauce or salsa on the side. Enjoy your delicious Mexican-inspired dish!
Tips
- Ensure your mashed potatoes are cool before mixing to help the mixture hold together better.
- Use room temperature eggs for easier coating and better breadcrumb adhesion.
- Maintain consistent oil temperature (around 350-375°F) for even, crispy frying.
- Don't overcrowd the pan – fry in batches to keep the croquettes crisp and golden.
- For extra flavor, add some minced garlic or chopped fresh herbs to the potato mixture.
- If the mixture is too wet, add a bit more breadcrumbs to help it hold its shape.
- Use a digital thermometer to check oil temperature for perfect frying results.
- Let croquettes rest for a minute after frying to allow the interior to settle.
- Serve immediately for maximum crispiness and flavor impact!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
