The Spanish Chistorra Eggs Croquette Recipe

(Croquetas de Chistorra con Huevos)


By Edu Valor / Author - Spanish Chef

Who would have thought the chistorra with fried eggs (an actual Spanish dish) could become a croquette? It's not common to have fried eggs in a fritter.

They tried and succeeded! I already enjoy the dish for lunch with some bread. But oh boy, the croquette version certainly smells good and looks appetizing!

The trick is to not use too much chistorra as it can overpower the other ingredients.

Spanish chistorra and eggs croquettes on a plate with dip sauce in the background.Smell the aroma of these fritters!


This relatively new croquette is gaining popularity all over Spain. Its unique taste has something to do with it, and just like our attraction to new things, we want to try it!

It’s surprisingly good! Different from the traditional dish, but with a fresh flavor in the croquette family.

If you can make them with chistorra, you can make them with chorizo too—and they do!

Chorizo sausages typically have a strong flavor and should be used in moderation as an ingredient.


Ingredients for 10-12 Chistorra Eggs Croquettes

Preparation: 20-30 minutes
Cooking/fry: croquettes 4-5 minutes, frozen 7-8 minutes.

Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 80g/3 oz chistorra
  • 25g/1 oz oyster mushrooms
  • 2 small eggs
  • 1 tsp olive oil
  • 45g/1,5 oz butter
  • 45g/1,5 oz flour
  • 30cl/10 fl oz milk
  • extra flour
  • 2 extra eggs beaten
  • breadcrumbs
  • salt

Let's Make the Spanish Chistorra Eggs Croquette Recipe


  1. Cut the chistorra into finger-length pieces and cook over medium heat (no oil) until browned.
  2. Finely chop the mushrooms and set aside.
  3. Sauté the chistorra with butter and a teaspoon olive oil for a couple of minutes, then remove from the pan.
  4. Finely chop the chistorra (use a food processor if available).
  5. Lightly fry the eggs in the same butter without fully cooking the yolks. Remove the eggs from the pan.
  6. Add the mushrooms to the same pan and sauté for a few minutes over medium heat.
  7. Add the flour and whisk until combined. Make sure the flour is fully cooked.
  8. Slowly pour in some of the milk, whisking continuously until combined. Then, pour in the rest of the milk.
  9. Keep whisking until a thick paste forms that pulls away from the pan. Add salt to taste.
  10. Add the cut chistorra and mix well. Then, add the lightly fried eggs and use a spatula to cut them into small pieces. Mix again until well combined. Turn off the heat.
  11. Line the bottom of a tray with plastic wrap. Pour the paste into the tray and flatten with a spatula.
  12. Fold the plastic wrap over the paste, ensuring it is completely covered. Let it cool some before placing it in the refrigerator.
  13. Refrigerate overnight or for at least 6 hours.

Frying the croquettes

  1. Beat the eggs with a pinch of salt.
  2. Take a portion of the croquette mixture and shape it into a ball with your hands, about the size of a golf ball.
  3. You can keep this shape or roll the ball into a cylinder. A croquette maker is an easier option.
  4. Coat the croquettes in all-purpose flour, then dip them in the beaten eggs, and finally coat them with breadcrumbs. You can use panko if you prefer.
  5. Fry the croquettes over medium heat for 4 to 5 minutes. If frozen, fry for 7 to 8 minutes.


TIPS: 

  • Replace oyster mushrooms with regular ones if necessary.
  • The yolks should not cook!  If some of the egg white is uncooked, that's ok!
  • Do not overcook the chistorra! A few minutes is enough.
  • Season the paste before adding the chistorra!
  • Pour beaten eggs in a small bowl, enough to fit 1 or 2 croquettes.

Spanish chistorra and eggs croquettes on a plateFreshly made croquettes, ready to be fried!

What You Will Need

  1. Frying pan
  2. Spatula and Whisk
  3. Paring knife
  4. Cutting board
  5. Measuring beaker
  6. Small bowls
  7. Tray
  8. Scale

Everybody Loves Chistorra!


Chorizo may look similar to chistorra, but aside from their size, they differ in terms of spices. These spices give each a distinct flavor, while chistorra also contains more fat.

The smaller diameter isn't a bad idea at all and helps keep the calories in check.

Nonetheless, the sausage has become increasingly popular and is now a staple of Spain's traditional cold cuts. It is often paired with a variety of dishes.

Its appetizing appearance, especially when baked, can spark ideas for new Spanish creations. I'm already content with this chistorra eggs croquette recipe.

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