Chorizo Croquettes with Paprika Sauce
D'Artagnan chef bio | Yield: about 16 croquettes
These crispy, creamy croquettes are studded with spicy chorizo and two types of cheese. Serve with smoky dipping sauce for an extra kick.
- 3 large Russet potatoes, peeled and cut into large chunks
- 3 links Chorizo, finely diced
- 3 ounces fontina cheese, grated
- 2 ounces shaved Manchego cheese
- 2 tablespoons finely minced flat leaf parsley
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt & freshly ground black pepper
- 3 eggs, divided use
- 2 tablespoons olive oil
- Peanut oil, for frying
- 1 cup flour
- 1 cup bread crumbs
FOR THE SAUCE
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle chili powder
- Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium and cook until tender, about 15 minutes. Drain. Mash hot potatoes with a hand masher or ricer, set aside to cool.
- Once cooled, add the chorizo, fontina, manchego, parsley, paprika, garlic powder, and onion powder. Season to taste with salt and freshly ground black pepper. Lightly beat one egg. Add to the potato mixture along with the olive oil. Using clean hands, mix together until thoroughly combined.
- Using a golf ball sized amount of the potato mixture at a time, mold into a log shape and set side on a large plate. Continue until all of the croquettes are formed. Cover the platter with plastic wrap and refrigerate for about an hour.
- Meanwhile, make the sauce. In a small bowl, stir together mayonnaise, sour cream, lemon juice, garlic powder, smoked paprika, and chipotle chili powder. Refrigerate until needed.
- In a large, heavy bottomed pot or deep cast iron skillet, heat about 2 inches of Peanut Oil to 350 degrees F.
- While the oil is heating, beat remaining eggs. Place the flour and bread crumbs into two separate shallow dishes. Season the flour with salt and pepper.
- Bread each croquette, dredging first in flour, then egg, then breadcrumbs.
- Fry the croquettes until golden brown, turning them from time to time, about 3 or 4 minutes.
- Remove and drain them on a plate lined with paper towels. Serve with smoked paprika sauce.