Delicious, Spanish-influenced Chorizo and Cheese Potato Croquettes, accompanied by a tangy, flavorful red wine sauce. Perfectly crafted for parties and a treat for every gathering.
Who doesn’t love a batch of cheesy, rich, and slightly spicy croquettes? These tasty morsels, with roots in France, are now a staple in various global cuisines, each putting its spin on the dish.
Our particular croquettes bring in elements from Spain, combining the robust flavor of chorizo, with the smoothness of the cheese, and a dusting of smoked paprika. They’re easy to handle, and each bite delivers a blend of textures – the outer crunch and the warm, creamy interior. We’re basically talking the perfect party food here folks. 
To accompany these flavorful croquettes, a red wine sauce adds an exciting, and perhaps unexpected twist. Made from red wine, balsamic vinegar, and brown sugar, the sauce kicks in a sweet and sour touch. It cuts through the richness of the croquettes, turbo-charging the overall taste and balancing the flavors.
The final touch is to pair the croquettes with a well-chosen red wine. A Spanish red, such as a Rioja or Ribera del Duero, complements the chorizo’s smoky notes and pairs well with the red wine sauce. Now, that’s what a food and wine pairing should look like!
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Chorizo and Cheese Potato Croquettes
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
Crispy potato croquettes with spicy chorizo and cheddar, served with a tangy red wine sauce. Perfect appetizer for a Spanish-inspired feast!
Ingredients
- 2 cups (473 ml) mashed potatoes
- 5 oz (142 g) Spanish chorizo, finely chopped
- 8 oz (227 g) freshly grated sharp cheddar cheese
- 1 cups (237 ml) all-purpose flour
- 1 large egg
- 1 Tbsp water
- 1 1/2 cups (355 ml) plain breadcrumbs
- Vegetable oil
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp smoked paprika
- 1 cups (237 ml) balsamic vinegar
- 1 cups (237 ml) red wine
- 1/4 cup (59 ml) brown sugar
Instructions
- In a small bowl, stir together 1/2 tsp smoked paprika and 1 tsp salt. Set aside.
- In a small saucepan, combine balsamic vinegar, red wine, and brown sugar. Whisk until the sugar is dissolved. Bring to a boil and reduce to a simmer, cooking until the sauce has thickened, approximately 5 to 8 minutes.
- In a large bowl, stir together potatoes, 1/4 tsp salt, pepper, chorizo, and cheddar. Set aside.
- Add flour to one bowl, beat egg and water together in another bowl, and place breadcrumbs in a third bowl.
- Heat 3 inches of vegetable oil in a heavy-bottomed pot over medium-high heat (approximately 350°F/177°C).
- Form 2-inch logs out of the potato and chorizo mixture. Dredge the logs first in flour, then in the egg wash, and finally in breadcrumbs.
- Working in batches, fry the logs until golden on all sides, approximately 2 minutes per batch. Remove to a paper towel-lined plate.
- Season with paprika salt.
- Serve with the red wine dipping sauce.
Notes
- For extra crispy croquettes, ensure the oil temperature remains consistent throughout frying; use a thermometer to maintain 350°F.
- To make ahead, prepare the croquette mixture and refrigerate until ready to fry. This will help them hold their shape.
- Substitute Manchego or Monterey Jack cheese for the cheddar for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 3 croquettes
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 80
Frequently Asked Questions
What type of chorizo should I use for the croquettes?
For the best flavor, use Spanish chorizo, which is typically cured and has a smoky, rich taste that complements the cheese.
Can I substitute the red wine in the sauce with something else?
Yes, you can use a non-alcoholic red wine or a mixture of grape juice and vinegar as a substitute, but it may alter the flavor profile slightly.
Is it necessary to use smoked paprika in the croquette mixture?
Smoked paprika enhances the flavor by adding depth and a subtle smokiness, but if you don’t have it, you can use regular paprika or omit it.
