Best Spicy Potato Croquettes Recipes

SPICY SWEET POTATO AND CHEDDAR CROQUETTES

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

SPICY IDAHO POTATO AND CHICKEN CROQUETTES

Steps:

• MAKE YUCCA & POTATOES:.
• Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
• Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
• Drain well; cool.
• Remove center vein and any uncooked yucca.
• In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
• Boil until tender; drain well; reserve.
• In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
• In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
• SPICY CHICKEN STUFFING & RED PEPPER SAUCE:.
• Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
• Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
• Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
• Add tomato paste; cook 1 minute to incorporate.
• Transfer to small bowl; cool.
• ROASTED RED PEPPER SAUCE: (Make this first).
• Over an open flame, char red pepper until blackened.
• Place in bowl; cover with plastic wrap.
• When cool, remove skin and seeds; puree in food processor; reserve.
• In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
• Add 1/2 of red pepper puree; cook 2-3 minutes,.
• Add wine and lime juice; cook until reduced by half, 2 minutes.
• Add cream, reduce to half, 1-2 minutes longer.
• Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
• Strain sauce into container.
• Add white pepper and remaining red-pepper puree.
• MAKE THE CROQUETTES:
• Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
• Blend to dough consistency, about 1 minute.
• Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
• Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
• Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
• Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
• In small bowl, beat eggs with 1 tablespoon water.
• Place breadcrumbs in another bowl.
• Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
• Place on paper-lined sheet pan.
• In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF.
• Fry croquettes until golden brown, about 3 minutes.
• Drain well on paper towels; season lightly with salt and pepper.
• Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
• Enjoy!

SPICY POTATO CROQUETTES

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.