SWEET POTATO & CHORIZO CROQUETTES
Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.
Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHORIZO CROQUETTES
Provided by Food Network
Time 4h55m
Yield 125 croquettes
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Add the shallot and garlic and simmer until fragrant. Add the bacon and cook until rendered, 4 to 5 minutes. Add the chorizo and smoked pork loin and continue to cook for about 3 minutes. Add the cream and 16 ounces of the milk; bring to a boil, then turn the heat to low. Add the paprika and complete seasoning. Add the flour in four additions and cook until incorporated and no lumps remain. Transfer the mixture to a sheet pan and let cool. While the mixture is still warm, transfer it to a large piping bag and cut the tip 3/4 inch wide. Pipe onto a 13-by-18-inch baking sheet and score with a knife at 2-inch intervals. Freeze until firm, 1 hour.
- Cut through the scored sections and then roll the individual croquettes by hand to make them even. Whisk together the eggs and the remaining 8 ounces milk in a shallow dish until combined. Place the breadcrumbs in a separate shallow dish and set aside. Ten at a time, dip the croquettes in the egg mixture, place on a baking sheet to drain the excess egg and then toss lightly in the breadcrumb mixture. Place the breaded croquettes on a sheet pan and freeze.
- Heat vegetable oil in a deep-fryer to 350 degrees F. Fry the croquettes until golden brown, 4 to 5 minutes.
SWEET POTATO AND CHORIZO CROQUETTES
Looking for a dinner party starter to wow your guests? Give them an authentic taste of Spain with this easy recipe for sweet potato and chorizo croquetas.
Provided by Miles Kirby
Categories Snack
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 170°C, then place the sweet potatoes on a roast ing tray and bake in their skins for about 40 minutes, or until soft all the way through. Allow to cool and then cut them in half length ways and scoop out the flesh. Mash the flesh with a fork and set aside (you should get about 250g mashed sweet potato). 2. Meanwhile place the chorizo in another roasting tray or ovenproof pan and roast in the same oven for about 10 minutes. Allow to cool then place in a food processor and pulse until the chorizo is the texture of very coarse crumbs. Set aside. 3. Melt the butter in a medium pan over a low heat. Remove from the heat and tip in the flour, then return to a medium heat and stir continuously for around 4 minutes to 'cook out' the flour. Remove the pan from the heat and pour in half the milk; it will bubble and thicken immediately, so keep stirring to avoid any lumps forming. Add the remaining milk to the pan, return to a low heat and continue to stir as the mixture thickens. Cook for 4-5 minutes to produce a thick white sauce that will make up the base for the croquettes. Set aside to cool completely. 4. In a large bowl, mix together the chorizo, 250g sweet potato mash and the white sauce until all is combined. Add the spring onions, season with salt and pepper and mix again. 5. Set 3 large bowls out in front of you on the work surface: some flour for dusting in one, the beaten egg in another and the panko breadcrumbs in the third. Use a set of scales to weigh out 25 x 30g balls then roll them in the bowl of flour and toss to make sure they get an even coating. Dip each floured ball in the beaten egg and then roll in the crumbs. Place all the crumbed croquettes in a single layer on a large tray and chill in the fridge until ready to fry. 6. If you have a deep fryer, turn it on and heat the oil to 170°C. Fry the croquettes in batches for about 4-5 minutes until golden and crispy - do not overcrowd the pan. If you do not have a deep fryer, see the deep-frying notes on page 288. Remove with a slotted spoon, drain on kitchen paper and serve hot. They work particularly well with saffron aioli, which you can find a recipe for on page 274 of the Caravan cookbook.
SWEET POTATO CHORIZO AND MANCHEGO CROQUETTES
I can't tell you guys how amazing these croquettes turned out!! The cheesy manchego, salty chorizo, and hot creamy sweet potato insides with...
Provided by Zarina
Categories Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Drain any excess water from FullGreen packets and dry on kitchen paper well
- Remove skin from chorizo and roast in the oven for 10 minutes, cool
- Blitz chorizo in a food processor, set aside
- Melt butter in a pan on low heat, add flour, and stir and cook for about 5 minutes.
- Gradually add milk, whisking constantly, so there are no lumps
- Cook for 5 minutes until you get a thick white sauce, set aside to cool
- In a bowl, mix the blitzed chorizo, Manchego, sweet potato, white sauce, spring onions, garlic powder, salt, and pepper
- Add beaten egg in one bowl, panko breadcrumbs in another bowl, and a little flour in another bowl
- Now you are ready to roll! Roll mixture into small ball shapes. It would help if you got about 2 dozen. Roll them around in the flour, dip into the egg and then the breadcrumbs, place them all on a tray, ready to fry
- Pan-fry the croquettes in batches until golden and crispy. Do not overcrowd pan
- Drain on kitchen towels and serve hot
- Enjoy!
Nutrition Facts : Calories 200, Fat 20 grams
CHORIZO POTATO CROQUETTES RECIPE - (4.6/5)
Provided by á-48383
Number Of Ingredients 7
Steps:
- Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a sheet pan. Mash them well with a fork. Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through. In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and queso fresco. Taste and season with salt and pepper. Stir in 1 egg. Use a 1.5 Tbsp dish to portion out balls, and shape them with your hand. Set them out on a sheet pan and refrigerate for at least 2 hours (and up to overnight), so they don't fall apart when we fry them. Set up a breading station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Roll each ball in the egg, let the excess drip off, then dip it in the bread crumbs. Heat up a deep fryer (or a big stockpot with a couple inches of oil) to 375 degrees F. Fry the croquettes for exactly 3 minutes, then let them drain on a paper towel. Enjoy! I suggest serving it with some sort of spicy aioli, if you're feeling up for making one!
SPICY SWEET POTATO AND CHEDDAR CROQUETTES
Sweet potatoes and cheese are flavored with cumin, smoked paprika, black pepper and cayenne for warmth, smokiness and a little bit of a kick. Once these croquettes are breaded and deep fried, a crisp crust delicately encapsulates the soft and gooey mixture within. They are very straightforward to prepare, but the process makes them a labor of love, perfect for entertaining or simply showing off your kitchen prowess.
Provided by Aaron Hutcherson
Categories snack, finger foods, vegetables, appetizer
Time 2h
Yield About 30 croquettes
Number Of Ingredients 13
Steps:
- Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
- Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
- Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
- Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
- Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
- Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.
CHORIZO CROQUETAS WITH AïOLI
Try a new way to use chorizo, with these fabulous croquetas served with garlic mayonnaise. They require a little effort, but make a great starter or party snack
Provided by Diana Henry
Categories Starter
Time 1h
Yield Makes about 25 croquetas
Number Of Ingredients 14
Steps:
- Heat the butter in a pan over a medium-low heat, and fry the onion for 8 mins until softened but not coloured. Stir in the flour until it's incorporated into the fat and onions. Reduce the heat to low and cook for 4 mins, stirring - don't let it brown. Warm the milk in a medium pan over a low heat until steaming.
- Remove the onion mixture from the heat and add the milk, a little at a time, stirring after each addition until smooth. When all the milk has been added, return the pan to medium-low heat and bring to the boil, stirring constantly. Reduce the heat to low and cook for 6 mins, stirring often to prevent it from catching. Set aside.
- Cook the chorizo in a frying pan over a medium heat for 3 mins - you don't need any fat, as fat will be released from the chorizo as it cooks. Stir the fried chorizo into the sauce along with the cheese, parsley and seasoning. Pour the sauce into a dish and leave to cool completely, then cover and chill for at least 3 hrs, or overnight.
- Next, make the aïoli. Put the garlic and the egg yolks in a bowl and beat with an electric whisk while slowly adding the oil, a drop at a time. As the mixture starts to thicken, you can add the oil more quickly, in greater amounts. Squeeze in some lemon juice and season, tasting as you go to ensure the flavour is balanced (you can also add a drop of white wine vinegar as well as lemon juice, if you like). Cover and chill until ready to serve.
- Using wet hands, roll the chilled chorizo mixture into walnut-sized balls. Put the egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the croquetas in the egg, then crumbs, making sure each is well coated. Put the croquetas on a baking tray, then cover loosely and chill for a few hours to firm up, so they don't break up when you fry them.
- Pour the groundnut oil into a pan until it is no more than a third full, and heat to 180C, or until a cube of bread dropped in turns golden within 30 seconds. Deep-fry the croquetas in batches for 2-3 mins per batch, keeping an eye on the temperature. If the oil is too hot, the croquetas will darken on the outside before the inside is hot - they should be golden. Use a slotted spoon to transfer the croquetas to a plate lined with kitchen paper, leave to drain for a few minutes, then serve with the aïoli.
Nutrition Facts : Calories 212 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
SWEET POTATO & CHORIZO QUESADILLAS
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
- Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
- Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.
Nutrition Facts : Calories 693 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 3.4 milligram of sodium
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4/5 (9)Estimated Reading Time 2 minsServings 12
- Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
- In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
- Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
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