Chorizo Croquettes with Aioli

• butter↗50g g
• onion↗½ medium

  finely chopped

• plain flour↗70g g
• whole milk↗435ml ml
• chorizo↗135g g

  cut into small pieces

• Manchego↗50g grated

  grated

• parsley↗2 tbsp finely chopped tbsp

  finely chopped

• eggs↗3

  lightly beaten

• breadcrumb↗150g dry g

  dry

• peanut oil

  for frying

• garlic cloves↗4

  minced

• egg yolks↗2 large

  (freeze the whites for another recipe)

• extra virgin olive oil↗250-300ml ml
• lemon juicesqueeze of

Step-by-step instructions

1. 1

   Heat the butter in a pan over medium‑low heat and sauté the onion for 8 minutes until soft but not browned. Add the flour, stirring until it incorporates into the fat and onion. Reduce heat to low and cook for 4 minutes, stirring — do not allow browning. Warm the milk in a medium saucepan over low heat until it begins to steam.

2. 2

   Remove the onion mixture from the heat and gradually add the milk, stirring after each addition until smooth. When all the milk is added, return the pan to medium‑low heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 6 minutes, stirring frequently to prevent scorching. Set aside.

3. 3

   Sauté the chorizo in a pan over medium heat for 3 minutes — no extra fat is needed as it will release from the meat during cooking. Add the sautéed chorizo to the sauce together with the cheese, parsley and seasonings. Transfer the sauce to a dish and let it cool completely, then cover and chill for at least 3 hours or overnight.

4. 4

   Next, prepare the aioli. Place the garlic and yolks in a bowl and whisk with an electric mixer, gradually adding the oil drop by drop. When the mixture begins to thicken, you can add the oil faster and in larger portions. Squeeze a little lemon juice and season, tasting to achieve a balanced flavor (you may add a drop of white wine vinegar with the lemon juice if desired). Cover and chill until serving.

5. 5

   Using wet hands, form balls the size of a nut from the chilled chorizo mixture. Place the egg in a shallow bowl and the breadcrumbs on a shallow plate. Dredge the croquettes first in the egg, then in the breadcrumbs, ensuring each is well coated. Lay the croquettes on a tray, cover loosely and chill for a few hours so they firm up and don’t fall apart during frying.

6. 6

   Pour the peanut oil into a pot so it is no more than one‑third full and heat to 180 °C, or until a cube of bread dropped into it turns golden in 30 seconds. Fry the croquettes in batches for 2–3 minutes, monitoring the temperature. If the oil is too hot, the croquettes will brown on the outside while remaining cold inside — they should be golden. Using a slotted spoon, transfer the croquettes to a plate lined with paper towels, let them drain for a few minutes, then serve with aioli.