Bite-Size Croquettes

Chef Carrie Schleiffer

Alley Twenty Six

Durham, N.C.

These quick potato croquettes can start with leftover mashed potatoes, easing the workload during this busy time of year. They’re coated with panko and deep-fried, then topped with chipotle aioli and avocado cream. The combination of crispy potatoes and flavorful sauces is sure to be a crowd-pleaser.

Steps

1. In large bowl, combine mashed potatoes with 2½ cups flour, egg yolks, cheese, salt and pepper; mix well.
2. Set up a breading station with egg wash, panko and a little flour; season flour with salt and pepper.
3. In deep saucepot or deep fryer, heat 2 to 3 inches oil to 350 F.
4. Scoop one small portion of  potato mixture and coat it lightly with flour; then coat in egg wash. Finally, coat it in bread crumbs. Cook off a sample piece and taste for seasoning. Add more salt and pepper as needed. If the croquette holds its shape, you are ready to portion the rest out. If it falls apart at all, add a little more flour to the mixture.
5. Form potato mixture into small golf ball-sized portions, about 1 ounce each. Flatten into round disk-like shapes. Bread all of the croquettes and place them on a lined sheet tray. (At this point, you can refrigerate or even freeze the croquettes for future use.) If cooking immediately, drop croquettes, in batches, in hot oil, until they are golden brown and hot through. Drain and season with salt.
6. To serve, arrange croquettes on platter. Top each with dollops of chipotle aioli and avocado lime sour cream; add a bacon lardon and sprinkle with chives.

Photo courtesy of Idaho Potato Commission