Salt and Pepper Bacon Potato Croquettes

Housemade Sichuan pepper seasoning adds the finishing touch on Chef Shirley’s signature gluten-free appetizer that is crispy and savory on the outside and creamy on the inside. Idaho® Russet potatoes deliver with their starch content and consistency when baked and then mashed.

Ingredients:

Salt and Pepper Seasoning Mix

  • 2 tablespoons Sichuan peppercorns
  • 2 tablespoons red pepper flakes
  • 3 tablespoons kosher salt
  • 1 teaspoon sugar
  • Zest of 1/2 lemon

Croquettes

  • 2 Idaho® Russet potatoes (1-pound size), unpeeled
  • 1/2 cup bacon, small dice
  • 1/2 cup onion, small dice
  • 3 eggs, divided
  • Salt and pepper, to taste
  • Oil for frying, as needed
  • 1/2 cup potato starch
  • 1/2 cup water
  • 2 cups Idahoan® Golden Potato Crusting
  • 1 tablespoon Salt and Pepper Seasoning Mix (see recipe)

Directions:

Salt and Pepper Seasoning Mix

  1. Toast peppercorns in a sauté pan over high heat until fragrant, about 2 minutes. Remove from pan, then toast pepper flakes in the pan until fragrant, about 1 minute.
  2. Grind toasted peppercorns and pepper flakes in a spice grinder until finely ground. Combine with kosher salt and sugar, then finish with lemon zest.

Croquettes

  1. Preheat oven to 400°F.
  2. Wrap potatoes in aluminum foil and bake until tender, about 35 minutes. Let cool.
  3. While potatoes cool, preheat a large sauté pan over medium heat and render the bacon until almost crispy, about 5 minutes. Remove the bacon from the pan and set aside. Drain the bacon fat, leaving about 1 tablespoon in the pan.
  4. Sweat the onion in the bacon fat until translucent, about 3 minutes. Set aside.
  5. Peel the cooked and cooled potatoes and mash them with a fork. Fold in the onion and bacon, then fold in 1 egg until incorporated. Season with salt and pepper.
  6. Preheat oil to 360°F. Set up 3 dishes: one with potato starch, one with egg wash (whip remaining 2 eggs with 1/2 cup water) and one with potato crusting. Scoop out about 1 tablespoon potato mixture and roll it into a football shape. Roll it in potato starch first and shake off the excess, then roll it in egg wash, followed by potato crusting last.
  7. Fry the croquettes in the oil until golden, about 4 minutes. Season with plenty of Salt and Pepper Seasoning Mix as soon as they come out of the oil and are still piping hot. Serve about 5 per plate.

Print Recipe

Yield: 12 Servings

Source:
Shirley Chung
Ms Chi Café
Culiver City, CA

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