Idaho® Potatoes and Chicken Croquettes with Idaho® Potato-based Aioli and Spicy Paprika Oil
Source:
Marcos Rodriguez Caban
Universidad del Este Culinary School
Serving Size: 10 servings (3 croquettes per serving)
Ingredients:
- 20 ounces boiled, peeled and mashed Idaho® potatoes
- 1 pound boiled, shredded and chopped chicken breast
- 3 ounces cream cheese
- 1 teaspoon cilantro
- 1 teaspoon seedless jalapeno, finely diced
- 3-4 eggs, lightly beaten for an egg wash
- 4 ounces Idaho® potato flakes
- 16 ounces frying oil
- 10 ounces mayonnaise
- 1 teaspoon garlic puree
- 3 ounces mashed Idaho® potatoes
- 3 ounces extra virgin olive oil
- 1 teaspoon cilantro
- 2 ounces extra virgin olive oil
- 1 tablespoon paprika
- 1 teaspoon ground cayenne pepper
Directions:
- Mix 20 ounces of Idaho® mashed potatoes with the chicken, cream cheese, cilantro and jalapeno with a 1-ounce ice cream scoop, form small ball, dip the individual ball into an egg wash and then roll over the potato flakes and deep fry until golden brown.
- Mix the mayo, garlic puree, cilantro, potatoes and 3 ounces of extra virgin olive oil to make the aioli.
- Mix 2 ounces of extra virgin olive oil, paprika, and cayenne to make the spicy oil.
- Serve 3 small croquettes with aioli on the side and a few drops of spicy paprika oil.