Idaho® Potato Chorizo Croquettes with Litehouse® Jalapeño Cilantro Ranch Sauce


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


Idaho® Potato Chorizo Croquettes:

  1. Mix cold mashed potatoes with cooked chorizo. The mixture will turn slightly orange from the meat and its oils.
  2. Using a #40 scoop make balls and place on parchment paper.
  3. Mix the seasonings, flour and ground pork rinds in a bowl. Set aside
  4. Whisk the eggs and water in a separate bowl until combined. Set aside
  5. 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:

  1. 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.
  2. Place into storage container and store until ready to use.

To Assemble:

  1. Place croquettes into the fryer at 350°F and cook for 4 minutes, or until crisp and golden brown. Drain excess oil.
  2. Place croquettes on a serving dish and top with cheese crumbles and cilantro.
  3. Fill a ramekin with sauce and place it on the side.
  4. Garnish with grilled lime and serve. 
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Yield: 5

Chef Jason Hernandez, Las Vegas, NV, Blade & Tine Culinary

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