Idaho® Potato Chorizo Croquets

Spicy chorizo, cotija cheese and creamy mashed potato breaded in pork rinds and deep fried golden brown. Served with Jalapeno Cilantro Ranch Sauce.

Cuisine: Family Casual • Sports Bar

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Spicy chorizo, cotija cheese and creamy mashed potato breaded in pork rinds and deep fried golden brown. Served with Jalapeno Cilantro Ranch Sauce.

Idaho® Potato Chorizo Croquets

Ingredients

2 tbspCotija Cheese

1 tbspCilantro

1 eaLime Grilled and chopped

Idaho® Potato Chorizo Croquets

2 lbsMashed Potatoes Fresh or day-old

1 lbsChorizo Cooked and cooled

Seasoned Flour/ Egg wash

1 tspSalt

1 tspPepper

½ tspGranulated Garlic

3 cupFlour

1 cupPork Rinds Ground

3 eaEggs

Jalapeno Cilantro Ranch Sauce:

8 ozLitehouse® Ranch Dressing

1 ozJalapeno Pickled

½ ozJalapeno Brine

½ tspJalapeno Seasoning

¼ tspSmoked Paprika

Directions

Idaho® Potato Chorizo Croquets:

- Using day old or fresh mashed potatoes make sure they are cold to ensure they will bond with the chorizo. - Cook and cool the chorizo. - Once both the potatoes and the chorizo are cooled combine them into a mixing bowl completely combine, the mixture will turn slightly orange due to the meat and its oils. - Once fully combined using a #40 Scoop, scoop all the mixture into balls and place on parchment paper.

Seasoned Flour:

- Place the seasonings, flour and ground pork rinds into a mixing bowl and mix well. Set aside. - Crack the eggs and place them into mixing bowl with water and whisk until combined. Set aside.

Rolling the Croquets:

- Using the scooped balls, flour, and egg wash in separate containers, place a croquet into the flour then place it into the egg wash. Finally place the croquet back into the flour mixture and completely coat. - Place on parchment paper in a single layer on a sheet tray. - Store under refrigeration until ready to fry.

Idaho® Potato Chorizo Croquets with Jalapeno Cilantro Ranch Sauce

- Place Croquets into fryer and cook for 4 minutes until they are crisp and golden brown. - Once cooked, let excess oil drain and place onto plate or serving dish. - Top the croquets with cheese crumbles over the tops of all pieces. - Evenly sprinkle the cilantro over the croquets and onto the plate. - Place sauce into a ramekin and place on the top of the plate. - Place the grilled lime on the plate next to the sauce and serve.

Jalapeno Cilantro Ranch Sauce:

- Place all ingredients into a food processor, blend for 20 seconds then remove the lid scrape the sides and then blend for an additional 20 seconds. - Place into storage container and store until ready to use.