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Potato Chorizo Croquettes with Smoked Paprika Aioli

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.

At a glance
Main Ingredient
Vegetables
Cuisine Type
American
Menu Part
Side Dish
Serves
6
Yield: 6

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

Methods/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.
Chef Govind Armstrong and Idaho Potato Board

Related Terms:

Vegetables, American, Side Dish

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