Appetizer/Small Plates Entrées

Chorizo Croquettes with Smoked Paprika Aioli

  • 0:35 TIME
  • 10 portions



Mashed potatoes, prepared, chilled

2 cups

Eggs, yolks

2 each

Chef-mate® Chorizo Skillet

1 1/2 cups

Cheddar cheese, shredded

1 cup

Breadcrumbs, panko

2 cups

Flour, all-purpose

2 cups

Eggs, whole, beaten

6 each
Oil, vegetable or canolaFor frying
Mayonnaise2 cups

Lemon juice

2 Tbsp

Smoked paprika

1 tsp



  1. Combine the mashed potatoes, egg yolks, chorizo skillet, and cheddar cheese in a large bowl. Season with salt and pepper to taste.
  2. Using a 4 oz measure, shape the croquettes on a sheet pan lined with parchment paper. Refrigerate until thoroughly chilled.
  3. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
  4. Roll the chilled croquettes through the flour, then dip in the egg mixture, and roll in breadcrumbs (standard breading procedure).
  5. Heat 1 inch of oil to 350°F in a deep pot. Place a sheet of parchment on a sheet tray and place a rack on the parchment as a “landing station.”
  6. Fry the croquettes in batches until golden brown, about 3 minutes. Remove from the oil with tongs and transfer to the paper towels.
  7. To make the aioli, combine the mayonnaise, lemon juice, and smoked paprika. Season with salt and pepper to taste.
  8. Serve the croquettes with the aioli.