Source:
Chef Jason Hernandez, Las Vegas, NV, Blade & Tine Culinary
Ingredients:
Idaho® Potato Chorizo Croquettes:
- 2 pounds mashed Idaho® potatoes (fresh or leftovers), cold
- 1 pound chorizo, cooked and cooled
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon granulated garlic
- 3 cups flour
- 1 cup pork rinds, ground
- 3 eggs
- 2 fluid ounces water
Jalapeño Cilantro Ranch Sauce:
To Assemble (per serving):
- 5 croquettes
- 2 tablespoons cotija cheese
- 1 tablespoon cilantro, chopped
- 1 lime, grilled
Directions:
Idaho® Potato Chorizo Croquettes:
- Mix cold mashed potatoes with cooked chorizo. The mixture will turn slightly orange from the meat and its oils.
- Using a #40 scoop make balls and place on parchment paper.
- Mix the seasonings, flour and ground pork rinds in a bowl. Set aside
- Whisk the eggs and water in a separate bowl until combined. Set aside
- Roll a croquette in the flour mixture then place in the egg wash and then back into the flour mixture to completely coat. Place on a parchment-lined sheet tray in a single layer. Store under refrigeration until ready to fry.
Jalapeño Cilantro Ranch Sauce:
- Place all ingredients into a food processor and blend for 20 seconds. Remove the lid, scrape the sides and blend for an additional 20 seconds.
- Place into storage container and store until ready to use.
To Assemble:
- Place croquettes into the fryer at 350°F and cook for 4 minutes, or until crisp and golden brown. Drain excess oil.
- Place croquettes on a serving dish and top with cheese crumbles and cilantro.
- Fill a ramekin with sauce and place it on the side.
- Garnish with grilled lime and serve.