1/2 pound russet potato, peeled and small dice
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
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
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