Recipe by Chef Jason Hernandez, Las Vegas, NV, Blade & Tine Culinary; recipe and photo courtesy of Idaho Potato Commission
Makes 5 servings
The Idaho® Potato Chorizo Croquettes:
2 lbs. mashed Idaho® potatoes (fresh or leftovers), cold
1 lb. chorizo, cooked and cooled
1 t. salt
1 t. pepper
½ t. granulated garlic
3 c. flour
1 c. pork rinds, ground
3 eggs
2 fluid ounces water
Mix cold mashed potatoes with cooked chorizo. The mixture will turn slightly orange from the meat and its oils. Using a #40 scoop make balls and place on parchment paper. Mix the seasonings, flour and ground pork rinds in a bowl. Set aside.
Whisk the eggs and water in a separate bowl until combined. Set aside
Roll a croquette in the flour mixture then place in the egg wash and then back into the flour mixture to completely coat. Place on a parchment-lined sheet tray in a single layer. Store under refrigeration until ready to fry.
The Jalapeño Cilantro Ranch Sauce:
8 fluid oz. Litehouse® Homestyle Ranch dressing
1 oz. pickled jalapeños
½ fluid oz. jalapeño brine
½ t. jalapeño seasoning
¼ t. smoked paprika
Place all ingredients into a food processor and blend for 20 seconds. Remove the lid, scrape the sides and blend for an additional 20 seconds. Place into storage container and store until ready to use.
To Assemble (per serving):
5 croquettes
2 T. cotija cheese
1 T. cilantro, chopped
1 lime, grilled
Place croquettes into the fryer at 350°F and cook for 4 minutes, or until crisp and golden brown. Drain excess oil. Place croquettes on a serving dish and top with cheese crumbles and cilantro. Fill a ramekin with sauce and place it on the side. Garnish with grilled lime and serve.
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