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Croquetas y Pulpos
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Recipe courtesy of Trina's Starlite Lounge

Croquetas for Croquetas y Pulpos

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  • Level: Intermediate
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 40 min
  • Yield: 6 servings
  • Nutrition Info



Breading and Frying:


Special equipment:
a deep-fry thermometer
  1. For the filling: Slowly poach potatoes in salted water until slightly undercooked.
  2. Drain and let cool. Mash and incorporate chorizo, Gouda, aioli, chives and mustard.
  3. Portion into 4-ounce discs, about 1/2-inch thick.
  4. For breading and frying: You will need 3 bowls for breading the croquetas.
  5. Place oil in a saucepan and heat to 350 degrees F.
  6. Mix panko, garlic powder and paprika in the first bowl. Put flour in the second bowl and buttermilk in the third.
  7. One at a time, coat croquetas in flour, then dunk in the buttermilk. Repeat the flour, then buttermilk. Finish by placing in the panko and coating well.
  8. Place the croquetas in oil and cook until golden brown and hot in the middle, about 4 minutes.
  9. Remove from oil and season with salt.