Idaho® Potato and Chicken Croquettes with Idaho® Potato-based Aioli and Spicy Paprika Oil
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Credit: Marcos A. Rodriguez Caban, Culinary Arts Faculty, Universidad del Este Culinary School; San Juan, Puerto Rico
The National Culinary Review, September 2014
Ingredients
20 oz. boiled, peeled, mashed Idaho® potatoes
1 lb. boiled, shredded, chopped chicken breast
3 oz. cream cheese
1 t. cilantro
1 t. seedless jalapeño, finely diced
3-4 eggs, lightly beaten, for egg wash
4 oz. Idaho® potato flakes
16 oz. frying oil
10 oz. mayonnaise
1 t. garlic puree
1 t. cilantro
3 oz. mashed Idaho® potatoes
5 oz. extra virgin olive oil, divided
1 T. paprika
1 t. ground cayenne pepper
Instructions
1. Mix 20 oz. mashed potatoes with chicken, cream cheese, cilantro and jalapeño. With 1 oz. ice cream scoop, form small balls. Dip individually in egg wash; roll over potato flakes. Deep-fry until golden-brown.
2. For aioli: Mix mayonnaise, garlic puree, cilantro, 3 oz. mashed potatoes and 3 oz. extra virgin olive oil.
3. For spicy oil: Mix remaining 2 oz. extra virgin olive oil, paprika and cayenne pepper.
4. Serve three croquettes with aioli on the side and a few drops of spicy paprika oil.
Yield
10 appetizer servings
Tags
Appetizer, Poultry, The National Culinary Review
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