Moya, Gran Canaria, is known for its wide array of croquette flavours. Among the most popular are those featuring the renowned chorizo from the village of Teror. These croquettes embody the unique taste of one of the Canary Islands’ most celebrated sausages.
Ingredients
4-5 servings
- 1/2 onion
- 1/2 leek
- 2 teeth garlic
- 1-2 Teror sausages
- 150-200 g flour
- 1/2 l milk
- 1 spoon butter
- Olive oil
- Salt
- Chopped parsley
For breading:
- Flour
- eggs
- breadcrumbs
Step by step
- Peel the onion and garlic.
- Clean the leek.
- Chop the leek and onion. P
- Cut the leek, onion, and garlic in a food processor.
- Blend the vegetables.
- Sauté the onion, garlic, leek, and chopped parsley in a pot.
- Add the chorizo, stir. Add the flour, stir.
- Add the milk and stir.
- Season the dough.
- Shape and bread.
For Breading
The standard order is Flour, then Eggs, then Breadcrumbs (F-E-B), a three-step process where flour helps the egg stick, the egg acts as glue, and the crumbs provide the crust, with all stages often seasoned for flavor.
Use a “dry hand” for flour/crumbs and a “wet hand” for eggs to keep it clean, and chilling the breaded item before cooking helps the coating adhere.
To Cook Croquettes
Typically deep-fry them in oil heated to 180°C (350-356°F) for 3-6 minutes until golden brown and crispy, draining them on paper towels.
To bake, heat the oven to 180C/160C fan and air fryer/gas 4 and bake for 20-25 mins until deeply golden and crisp.