Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 4 ounces Spanish chorizo, casing removed, finely diced (115g)
  • 1 small yellow onion, finely diced (approx. 1/2 cup)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (475 ml)
  • 1/4 teaspoon grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 4 ounces Manchego cheese, grated (115g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (80g)
  • Vegetable oil, for frying
  • 1 cup mayonnaise (240 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté onion in olive oil until softened. Add chorizo and cook until browned. Stir in flour and cook for 1 minute. Gradually whisk in milk, bringing to a simmer. Cook until thickened, stirring constantly. Season with nutmeg, salt, and pepper.
  2. Remove from heat and stir in Manchego cheese until melted and smooth.
  3. Transfer the mixture to a baking dish. Cover with plastic wrap, pressing directly onto the surface. Refrigerate for at least 30 minutes to firm up.
  4. Scoop out tablespoon-sized portions of the chilled mixture. Roll each portion into a small cylinder or ball.
  5. Dip each croquette into the beaten eggs, then dredge in panko breadcrumbs, ensuring they are fully coated.
  6. Heat vegetable oil in a deep pot to 350°F (175°C). Fry the croquettes in batches until golden brown and crispy, about 2-3 minutes per batch.
  7. Remove croquettes with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  8. Whisk together mayonnaise, garlic, lemon juice, smoked paprika, and cayenne pepper (if using) in a small bowl. Season with salt and pepper to taste.
  9. Serve the hot croquettes with the smoked paprika aioli for dipping immediately.