Name: Croquetas for Croquetas y Pulpos
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: 1/2 pound russet potato, peeled and small dice; Salt; 1/4 cup chorizo, small dice; 1/4 cup smoked Gouda, small dice; 3 tablespoons aioli; 1 tablespoon chives, minced; 1 1/2 tablespoons whole-grain mustard; 4 cups canola oil; 1 cup panko, blended to make more fine; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 cup all-purpose flour; 1 cup buttermilk; Salt

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer

For the filling: Slowly poach potatoes in salted water until slightly undercooked.
Drain and let cool. Mash and incorporate chorizo, Gouda, aioli, chives and mustard.
Portion into 4-ounce discs, about 1/2-inch thick.
For breading and frying: You will need 3 bowls for breading the croquetas.
Place oil in a saucepan and heat to 350 degrees F.
Mix panko, garlic powder and paprika in the first bowl. Put flour in the second bowl and buttermilk in the third.
One at a time, coat croquetas in flour, then dunk in the buttermilk. Repeat the flour, then buttermilk. Finish by placing in the panko and coating well.
Place the croquetas in oil and cook until golden brown and hot in the middle, about 4 minutes.
Remove from oil and season with salt.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Trina's Starlite Lounge, Somerville, MA

Croquetas for Croquetas y Pulpos

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