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Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe

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★★★★

4 from 31 reviews

These Potato, Chorizo, and Mozzarella Croquettes are crispy golden bites filled with savory chorizo and gooey mozzarella, paired perfectly with a smoky and sweet capsicum sauce. A delicious appetizer or snack that blends creamy mashed potatoes with flavorful Spanish sausage and a crunchy exterior thanks to double-crumbing and deep frying.

Ingredients

Scale

Croquettes

  • 700g washed potatoes, peeled and cut into quarters
  • 50g butter, diced
  • ¼ cup milk
  • ¼ tsp white pepper
  • 1 tsp salt
  • 200g chorizo, chopped
  • 100g Symons Organic Mozzarella, torn into 5g pieces
  • ½ cup plain flour
  • 4 eggs, whisked
  • 200g panko breadcrumbs
  • 2 cups cooking oil for deep frying

Capsicum Sauce

  • ¼ cup olive oil
  • 1 ½ red capsicum, diced
  • ½ onion, diced
  • 3 garlic cloves, sliced
  • ½ tsp salt
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • ½ cup chopped tomatoes
  • 1 tbsp sherry vinegar

Instructions

  1. Boil the Potatoes: Place the peeled and quartered potatoes in a pot and cover with salted water. Bring to a boil over high heat and cook for 20 minutes or until the potatoes are softened when pierced with a fork. Drain the potatoes thoroughly and let them sit for 1-2 minutes to evaporate excess moisture.
  2. Mash Potatoes and Season: Using a potato masher, mash the potatoes until smooth. Mix in diced butter, milk, salt, and white pepper until well combined and creamy.
  3. Cook the Chorizo: Heat 2 teaspoons of olive oil in a frying pan over medium-high heat. Add the chopped chorizo and sauté for about 4 minutes until it turns golden brown and crisp. Remove from heat and mix the cooked chorizo into the mashed potatoes evenly.
  4. Cool the Mixture: Spread the chorizo mashed potato mixture on a tray and place in the freezer for about 15 minutes to cool to room temperature and firm up slightly for easier shaping.
  5. Shape Croquettes: Take approximately 1 tablespoon of the potato mixture, flatten it slightly, and place a 5g piece of mozzarella in the center. Roll into a ball, sealing the cheese inside. Repeat until all the mixture and mozzarella are used.
  6. Prepare Breading Stations: Place the plain flour, whisked eggs, and panko breadcrumbs into three separate shallow bowls.
  7. First Crumb Coat: Roll each croquette ball first in the flour, then dip in the egg wash, and finally coat evenly with panko breadcrumbs. Place on a plate.
  8. Second Crumb Coat: Repeat by dipping each ball into egg wash and then again in the panko for a double coating, which ensures an extra crispy exterior.
  9. Deep Fry Croquettes: Heat the cooking oil in a medium-sized saucepan or deep fryer to about 180°C (356°F). Fry the croquettes in batches for about 2 minutes until they turn golden brown and crispy. Remove and drain on paper towels.
  10. Make Capsicum Sauce: Heat olive oil in a frying pan over high heat. Add diced capsicum, onion, and sliced garlic and sauté for 5 minutes until tender.
  11. Season and Simmer Sauce: Add salt, brown sugar, smoked paprika, and chopped tomatoes to the pan. Cook for an additional 5 minutes until the mixture caramelizes and develops a lightly burnt edge.
  12. Finish Sauce: Stir in sherry vinegar and cook for 2 more minutes to reduce slightly. Remove from heat and let cool slightly.
  13. Blend Sauce: Using a stick blender, puree the capsicum sauce until smooth and creamy.
  14. Serve: Serve the hot croquettes with the capsicum sauce on the side for dipping or drizzling.

Notes

  • Ensure the potatoes are well drained and slightly cooled before mashing to avoid watery mixture.
  • Chilling the potato and chorizo mixture helps in shaping the croquettes easier without them falling apart.
  • Double coating the croquettes with egg and breadcrumbs creates a crunchier crust when fried.
  • Maintain oil temperature at 180°C to cook croquettes evenly and prevent them from absorbing too much oil.
  • Use fresh mozzarella for gooey, melty cheese centers.
  • The capsicum sauce can be stored in the refrigerator for up to 3 days.

Keywords: potato croquettes, chorizo recipe, mozzarella croquettes, fried appetizers, Spanish snacks, capsicum sauce

Find it online: https://foodiecara.com/potato-chorizo-mozzarella-croquettes-with-capsicum-sauce-recipe/