Idaho® Potato Chorizo Croquettes with Smoked Paprika Aioli
Ingredients:
- Croquettes:
- 4 quarts Idaho® Potatoes, salt roasted, riced
- 2 pounds chorizo, rendered
- 2 quarts Béchamel Sauce (recipe below)
- 1 pint Piquillo Peppers, diced
- 1 quart artichoke, poached, grilled, diced
- 2 tablespoons thyme, fresh, chopped
- 3 tablespoons parsley, fresh, chopped
- 2 teaspoons oregano, fresh, chopped
- Salt & pepper, to taste
- Béchamel Sauce:
- 10 cups milk
- 1 pound butter
- 1 onion
- 3 cups flour
- Smoked Paprika Aioli Dipping Sauce:
- 2 cups aioli/mayonnaise
- 1 cup sour cream
- 1 tablespoons smoked paprika
- 1 tablespoon lemon juice
- Salt & pepper, to taste
Directions:
- Combine all and mix well. Season with salt and pepper to taste.
- Shape into croquettes or balls. Lightly freeze first, then bread twice in the standard procedure (Dusted in flour, egg wash, fine ground panko breadcrumbs.)
- Fry one or two to check seasoning before rolling all croquettes or balls.
- (Optional) Serve with Smoked Paprika Aioli dipping sauce.
- Smoked Paprika Aioli Dipping Sauce:
- Mix all ingredients together and season with salt and pepper.
Print Recipe
Yield: 6 servings
Source:
Govind Armstrong
8 oz. Burger Bar
Miami, FL
