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:

  1. Combine all and mix well. Season with salt and pepper to taste.
  2. Shape into croquettes or balls. Lightly freeze first, then bread twice in the standard procedure (Dusted in flour, egg wash, fine ground panko breadcrumbs.)
  3. Fry one or two to check seasoning before rolling all croquettes or balls.
  4. (Optional) Serve with Smoked Paprika Aioli dipping sauce.
  5. Smoked Paprika Aioli Dipping Sauce:
  6. Mix all ingredients together and season with salt and pepper.
Print Recipe

Yield: 6 servings

Source:
Govind Armstrong
8 oz. Burger Bar
Miami, FL

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