CROQUETAS FOR CROQUETAS Y PULPOS

Croquetas for Croquetas y Pulpos image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

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

Steps:

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.