Serves 20
Directions
- 1First, make the chorizo return so that it can grill and release its fat.
- 2Cut the chorizo into small cubes and fry for 2 to 3 minutes over medium heat.
- 3Keep the rendered fat for the béchamel.
- 4In a saucepan, melt the butter with the chorizo fat.
- 5Add the flour and mix for 1 to 2 minutes.
- 6Pour in the milk little by little, whisking until you get a thick texture.
- 7Season with salt, pepper, and a little nutmeg.
- 8Off the heat, incorporate the cooked chorizo and grated cheese.
- 9Put all this in the fridge for two hours minimum.
- 10Form our croquettes.
- 11They are first passed in flour.
- 12Then in beaten eggs.
- 13Then in panko breadcrumbs.
- 14Heat the frying oil.
- 15They are fried in boiling oil until they are golden brown for 3 to 4 minutes.
- 16Drain on absorbent paper.
- 17Add a little chives on top.
Ingredients
- 100 g chorizo (doux ou fort)
- 40 g beurre
- 1 c. à soupe gras rendu par le chorizo
- 70 g farine
- 500 ml lait entier (température ambiante)
- 40 g comté râpé
- sel
- poivre
- noix de muscade
- farine
- 2 œufs battus
- chapelure panko
- huile pour friture
- ciboulette ciselée
Equipment
casseroleplatréfrigérateur
Tips
- You can add a little chives on top.
- Pour the preparation into a dish, cover on contact and let cool in the refrigerator for 2 hours minimum (or overnight).
- Flour your hands and form small rolls or balls.
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