Search recipes

Talo and Txistorra Croquetas

Talo is a kind of bread, similar to a tortilla, made from corn flour and water served in Basque Country. This recipe takes the classic flavors of talo and turns it into a croqueta studded with txistorra sausages, which are a thin chorizo. Crispy, creamy and rich, what's not to like?


Ingredients
6
ounces
txistorra sausages, diced
1
quart
vegetable broth
7
ounces
corn flour
6
ounces
olive oil, plus extra for frying
2
large eggs
*
cornbread crumbs
*
kosher salt and freshly ground black pepper
Directions
Cook the sausages in large skillet until crisp. Drain.
In a separate pot, heat the vegetable broth. Add the corn flour, olive oil and sausage. Cook until the mixture thickens. Season to taste.
Chill in the refrigerator for 24 hours.
Remove the mixture from the refrigerator and shape into croquetas any way you like.
Beat the eggs in a bowl and place cornbread crumbs in a separate bowl.
Dip each croqueta first in the egg, then in the cornbread crumbs. Set aside.
In a frying pan, heat olive oil. Fry croquetas a few at a time, setting on paper towels to drain. Serve hot.

The base number of servings for this recipe is 4
OK

Categories 

ClassicPorkSide Dish

Write a Review