Potato Ham And Piquillo Pepper Croquetas
A nyt recipe designed to use leftover thanksgiving mashed potatoes.
Steps
In a large bowl , combine potatoes , 3 / 4 cup bread crumbs , ham , pepper , 1 egg , the yolk , 1 / 2 teaspoon black pepper , paprika and salt.
Mix well.
Place remaining 4 eggs in a wide , shallow bowl and beat lightly.
Place remaining 1 1 / 2 cups bread crumbs in a second bowl and flour in a third.
Season bread crumbs with 1 / 2 teaspoon each salt and pepper.
Taking about 2 tablespoons of croquetas mixture at a time , form into 3-inch fingers.
Dip each finger first in flour , tapping off excess.
Dip in egg mixture , letting excess drip off , then bread crumbs.
Transfer each finger to a large baking sheet.
When you have finished forming all croquetas , cover tray with plastic wrap and refrigerate for at least 30 minutes and up to 12 hours.
When ready to fry , heat 1 / 4-inch oil in a large skillet over medium-high heat.
Fry croquetas in batches , turning once , until dark golden all over , 2 to 3 minutes a side.
Transfer to paper towel-lined plates and sprinkle with addit.
Ingredients
mashed potatoes, plain breadcrumbs, serrano ham, roasted red peppers, eggs, egg yolk, fresh ground black pepper, smoked paprika, kosher salt, all-purpose flour, olive oil