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
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources