Christmas Cassava Croquettes with Smoked Paprika Aioli

1.In a medium saucepan, combine the cassava flour, water, and salt. Stir over medium heat until the mixture thickens and pulls away from the sides of the pan, about 5-7 minutes.

2.Remove the cassava dough from the heat and let it cool slightly. Once cool enough to handle, knead in the olive oil, crumbled chorizo, grated Manchego cheese, chopped parsley, black pepper, garlic powder, and onion powder until well combined.

3.Form the mixture into small, oval-shaped croquettes, about 2 inches long. Place them on a parchment-lined baking sheet as you work.

4.In a shallow dish, place the breadcrumbs. Roll each croquette in the breadcrumbs to coat evenly, pressing gently to adhere.

5.In a large, deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

6.Carefully add the croquettes in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.

7.For the smoked paprika aioli, in a small bowl, combine the mayonnaise, smoked paprika, lemon juice, and salt. Mix well until smooth and creamy.

8.Serve the croquettes warm, drizzled with the smoked paprika aioli, garnished with additional parsley if desired.