Spanish Chorizo Croquettes

Spanish Chorizo Croquettes

 

4 T. flour

3 T. European butter

1 cup cream

1/4 cup Manchengo cheese, cubed very tiny

1/3 cup Spanish chorizo, cubed very tiny

Melt the butter in a small heavy-bottomed sauce pan. Whisk in the flour and cook for 30 seconds. Add the cream and whisk until completely blended. Take off the heat and fold in the cheese and chorizo. Pour the sauce on a plate to cool for about an hour. Shape into 1" balls. Cool again if necessary. Roll in an egg wash (beaten eggs and cream) and breadcrumbs. Refrigerate until time to cook.

Pour vegetable oil into a heavy-bottomed saucepan. Fry the balls until golden brown. (about 2-3 minutes depending on how hot the oil is) Serve immediately.