Ingredients
¼cupbutter
2tbspolive oil
½cupflour,plus more for breading
1½cupsmilk
½tspSpanish paprika,smoked
½cupManchego cheese,or Gouda cheese, grated
½cupSpanish-style chorizo,finely chopped
1cuppanko breadcrumbs
2eggs
salt
Preparation
First, prepare the bechamel. Melt butter and olive oil together in a large skillet over medium-low heat. Add the flour and cook for 1 minute, whisking constantly, until smooth paste forms.
Continue to cook until the flour loses its starchy aroma. Increase the heat to medium-high and gradually add in the milk, whisking constantly for about 1 minute until the mixture is completely smooth.
Stir in the grated cheese, chorizo, and paprika, and stir to combine. Season with salt and pepper if needed.
Transfer the mixture to a baking dish or bowl that has been greased with cooking spray or oil.
Place a layer of plastic wrap directly on the filling mixture and cover completely, sealing in the edges. Refrigerate until cool and firm for about 1 to 2 hours.
When ready to cook the croquettes, heat the oven to 450 degrees F. Remove the filling mixture from the refrigerator. Using your hands or a cookie scoop, form the filling into small balls.
Next, prepare your dipping assembly line. Fill one small bowl with flour. Fill a second with 2 eggs, whisked. And fill a final bowl with panko.
Take one filling ball and dip it in the flour until completely coated then the egg mixture, and finally the panko mixture until it is completely coated.
Place ball on a parchment-covered baking sheet. Repeat with remaining filling balls. Then briefly mist the balls with cooking spray or misted olive oil.
Transfer sheet to the refrigerator for a final 10 minutes to cool before baking.
When ready, place the baking sheet in the oven and bake for 12 to 16 minutes or until the breading is golden and the filling is melted and bubbly.
Remove and serve immediately.
