Chorizo Croquettes as Served at Doce Provisions in Miami, Florida as seen on Food Network's Diners, Drive-Ins and Dives episode 2810.
Recipe courtesy of Doce Provisions

Chorizo Croquettes

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  • Level: Advanced
  • Total: 4 hr 55 min (includes cooling and freezing times)
  • Active: 2 hr 25 min
  • Yield: 125 croquettes



Special equipment:
a deep-fryer
  1. Melt the butter in a large pot over medium heat. Add the shallot and garlic and simmer until fragrant. Add the bacon and cook until rendered, 4 to 5 minutes. Add the chorizo and smoked pork loin and continue to cook for about 3 minutes. Add the cream and 16 ounces of the milk; bring to a boil, then turn the heat to low. Add the paprika and complete seasoning. Add the flour in four additions and cook until incorporated and no lumps remain. Transfer the mixture to a sheet pan and let cool. While the mixture is still warm, transfer it to a large piping bag and cut the tip 3/4 inch wide. Pipe onto a 13-by-18-inch baking sheet and score with a knife at 2-inch intervals. Freeze until firm, 1 hour.
  2. Cut through the scored sections and then roll the individual croquettes by hand to make them even. Whisk together the eggs and the remaining 8 ounces milk in a shallow dish until combined. Place the breadcrumbs in a separate shallow dish and set aside. Ten at a time, dip the croquettes in the egg mixture, place on a baking sheet to drain the excess egg and then toss lightly in the breadcrumb mixture. Place the breaded croquettes on a sheet pan and freeze.
  3. Heat vegetable oil in a deep-fryer to 350 degrees F. Fry the croquettes until golden brown, 4 to 5 minutes. 

Cook’s Note

Don't press the breading hard onto the croquettes: the breading will be too thick.