SPICY POTATO CROQUETTES

SPICY POTATO CROQUETTES image

Categories Potato

Yield 18 units

Number Of Ingredients 16

Ingredients

2 lbs russet potatoes, about 3 large potatoes, peeled and diced
1 tsp whole coriander seeds
1tsp cumin seeds
1/4 cup butter
2 tsp salt
2 tsp lemon juice
3/4 tsp finely grated ginger
1/2 tsp finely grated garlic
1 finely chopped serrano pepper, seeds removed
1/2 tsp turmeric
Breading:
2/3 cup flour
2 eggs, lightly beaten
1 1/2 cups panko
vegetable oil
kosher salt

Steps:

Place the potatoes in a saucepan with enough room temperature cold water to cover the potatoes by one inch. Bring to a gentle boil, reduce and simmer, uncovered, until the potatoes are tender when tested with a knife. While the potatoes are cooking, toast the coriander and cumin seeds in a small dry skillet until fragrant. Cool then grind together using a mortar and pestle or a spice blender. Drain the water from the potatoes. Mash in a large bowl, using a ricer, a food mill, potato masher or fork. A ricer or food mill will yield the smoothest texture. Add to the potatoes the ground spices, butter, salt, lemon juice, ginger, garlic, pepper and turmeric and blend until combined. Taste to adjust seasoning, adding more pepper, lemon or salt if desired. Scoop about 3 tbsp of potato mixture onto your work surface and gently roll into a 4-inch log with the palm of your hands. Trim the edges and place on a parchment or wax paper lined baking tray. Repeat with remaining mixture. Refrigerate the potatoes about half an hour to firm them up and make them easier to coat. Using three shallow bowls, fill one each with flour, eggs and panko. Remove the logs from the refrigerator and, one at a time, dredge each log in the flour, then the eggs and finally the panko. Store again in the refrigerator. Fill a medium sized cast iron skillet with enough oil to cover the croquettes halfway with oil. Add the croquettes to the oil, one at a time. Make sure all sides are golden. Drain on a baking rack covered with paper towel and sprinkle immediately with salt. Place in a warm oven while cooking the other croquettes. Serve immediately.