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

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources