| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1/2 pound russet potato, peeled and small dice
- Salt
- 1/4 cup chorizo, small dice
- 1/4 cup smoked Gouda, small dice
- 3 tablespoons aioli
- 1 tablespoon chives, minced
- 1 1/2 tablespoons whole-grain mustard
- 4 cups canola oil
- 1 cup panko, blended to make more fine
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- 1 cup buttermilk
- Salt
Instructions
- For the filling: Slowly poach potatoes in salted water until slightly undercooked.
- Drain and let cool. Mash and incorporate chorizo, Gouda, aioli, chives and mustard.
- Portion into 4-ounce discs, about 1/2-inch thick.
- For breading and frying: You will need 3 bowls for breading the croquetas.
- Place oil in a saucepan and heat to 350 degrees F.
- Mix panko, garlic powder and paprika in the first bowl. Put flour in the second bowl and buttermilk in the third.
- One at a time, coat croquetas in flour, then dunk in the buttermilk. Repeat the flour, then buttermilk. Finish by placing in the panko and coating well.
- Place the croquetas in oil and cook until golden brown and hot in the middle, about 4 minutes.
- Remove from oil and season with salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1480 |
| Total Fat | 154 g |
| Saturated Fat | 13 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 10 mg |
| Sodium | 610 mg |
Reviews
Where’s the pulpo? No octopus mentioned in the recipe! And where is the romesco sauce?