Ingredients:

  • 1 tbsp olive oil (15ml)
  • 1 medium onion, finely chopped (about 120g)
  • 100g chorizo, finely diced (about 3.5 oz)
  • 50g all-purpose flour (about 1/2 cup or 1.75 oz)
  • 300ml whole milk (about 1 1/4 cups or 10 fl oz)
  • 100g grated Manchego cheese (or mature cheddar as a substitute) (about 1 cup or 3.5 oz)
  • Salt and freshly ground black pepper to taste
  • 2 large eggs, lightly beaten
  • 100g breadcrumbs (about 1 cup or 3.5 oz)
  • Vegetable oil, for frying
  • 100ml mayonnaise (about 1/2 cup or 3.4 fl oz)
  • 1 clove garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice (about 15 ml)
  • Pinch of salt

Instructions:

  1. Sauté onion and chorizo in olive oil until softened and fragrant.
  2. Stir in flour and cook for a minute. Gradually whisk in milk until smooth. Simmer until thickened.
  3. Stir in Manchego cheese, salt, and pepper.
  4. Transfer to a bowl, cover, and refrigerate until firm.
  5. Scoop out spoonfuls of the chilled mixture and shape into small cylinders.
  6. Dip each croquette in beaten egg, then coat thoroughly in breadcrumbs.
  7. Whisk together mayonnaise, garlic, smoked paprika, lemon juice, and salt.
  8. Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry croquettes in batches until golden brown and heated through.
  9. Remove croquettes with a slotted spoon, drain on paper towels, and serve immediately with smoked paprika aioli.