Potato Chorizo Croquettes with Smoked Paprika Aioli

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

Instead of getting the standard order of fries, customers at the 8 oz. Burger Bar can enjoy these sophisticated potato croquettes as a side or on their own. The garlicky Smoked Paprika Aioli makes for a vibrant signature dipping sauce.

Ingredients

Smoked Paprika Aioli:
2 cups aioli mayonnaise
l cup sour cream
1 tbsp. smoked paprika
1 tbsp. lemon juice
Salt and pepper, to taste

Croquettes:
4 qt. salt roasted and riced Idaho potatoes
2 lb. chorizo, rendered, crumbled
2 qt. bechamel sauce
1 pt. diced piquillo peppers
1 qt. diced poached, grilled artichokes
3 tbsp. chopped fresh parsley
2 tbsp. chopped fresh thyme
2 tsp. chopped fresh oregano
Salt and pepper, to taste
Flour
Egg wash
Fine panko bread crumbs
Vegetable oil

Steps

  1. Prepare Smoked Paprika Aioli: In med. bowl, combine all ingredients, seasoning to taste with salt and pepper. Cover and refrigerate until service.
  2. Prepare Croquettes: In large bowl, combine potatoes, chorizo, béchamel, peppers, artichokes, parsley, thyme, oregano, salt and pepper. Shape mixture into croquettes or balls. Lightly freeze.
  3. Dust croquettes with flour; coat with egg wash and panko crumbs, repeating process twice.
  4. In hot oil, fry croquettes until crisp and lightly browned. Serve hot, with Smoked Paprika Aioli.
Source: Chef Govind Armstrong and Idaho Potato Board

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources