Oven-Fried Spanish Croquettes

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 a 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, about 1-2 hours.

When ready to cook the croquettes, heat 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. Mine were about 1.5-inches in diameter, but you could also make them smaller (about 1-inch diameter).

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. You want the cheese to be nice and firm so that it doesn’t melt too quickly in the oven.

When ready, place the baking sheet in the oven and bake for 12-16 minutes, or until the breading is golden and the filling is melted and bubbly. Remove and serve immediately.