Recipe courtesy of Trina's Starlite Lounge
Croquetas for Croquetas y Pulpos
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1480
- Total Fat
- 154
- Saturated Fat
- 13
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 10
- Sodium
- 610
- Total: 1 hr 5 min (includes cooling time)
- Active: 40 min
Ingredients
Filling:
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
Breading and Frying:
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
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.