Potato Chorizo Croquettes with Smoked Paprika Aioli
| Serves | 6 |
|---|---|
| Ingredients | Potatoes, Eggs, Vegetables, Meat |
| Day Part | Dinner |
| Menu Part | Side Dish |
| Cuisine Type | American |
Source: Chef Govind Armstrong and Idaho Potato Board
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
- Prepare Smoked Paprika Aioli: In med. bowl, combine all ingredients, seasoning to taste with salt and pepper. Cover and refrigerate until service.
- 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.
- Dust croquettes with flour; coat with egg wash and panko crumbs, repeating process twice.
- In hot oil, fry croquettes until crisp and lightly browned. Serve hot, with Smoked Paprika Aioli.