Potato Croquettes With Chipotle Aioli Food

POTATO CROQUETAS WITH SAFFRON ALIOLI

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
• Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
• Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
• Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
• Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)

POTATO CROQUETTES WITH SAFFRON AIOLI

Steps:

• For Aioli.
• Put saffron and hot water in a small cup, let stand 5 minutes.
• Puree with remaining Aioli ingredients in a blender, refrigerate.
• For Croquettes.
• Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
• Drain.
• Mash with a masher and cool.
• Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
• Form into small balls on a plate.
• Beat remaining 2 eggs in a bowl.
• Add flour to one plate and bread crumbs to another.
• Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
• Place on a tray lined with foil.
• Chill for 30 minutes.
• Preheat oven to 200°F.
• Heat oil in a pot until temp reaches 360--or use a deep fryer.
• Fry in batches until browned.
• Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
• Serve croquettes with saffron aioli.

POTATO CROQUETTES

Steps:

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

POTATO CHEESE CROQUETTES WITH A CHIPOTLE SAUCE

Steps:

• Combine the first 9 ingredients and blend thoroughly.
• Form into 20 golf size croquettes.
• Place seasoned flour in one bowl.
• Beat eggs with milk and place second bowl.
• Place bread crumbs in third bowl.
• Dip each croquette in the flour then egg and then roll in the crumbs.
• Fry in deep fat until golden brown.
• While frying stir together dipping sauce ingredients and place in serving bowl.
• Drain on paper towels and serve while very hot with chipotle sauce.
• Garnish with fresh parsley.

FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI

Steps:

• Make the sauce:
• Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
• Make the potatoes and assemble:
• While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
• Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
• Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
• Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
• Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
• Do Ahead
• Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
• Potatoes can be blanched 1 day ahead. Let cool; cover and chill.

CHIPOTLE AIOLI

Steps:

• Put all ingredients in a blender and blend until smooth.
• Transfer to a bowl or squeeze bottle, and refrigerate until needed.

SMOKY CHIPOTLE AIOLI

Steps:

• Whisk all ingredients in a bowl until well combined.
• Store in an airtight container in the the refrigerator for up to a week.