Chef Melanie’s Weekly Recipe: Spicy Smoky Potato Croquettes

3 russet potatoes (about 1 1/2 pounds)
1 tablespoon salt
4 green onions chopped
½ cup chopped chorizo (Spanish style pre-cooked)
1 tsp chipotle peppers in adobo, chopped
1 tablespoon chopped cilantro
¼ cup grated parmesan cheese
4 large eggs
Freshly ground pepper and salt to taste
13/4 cups all-purpose flour
1 cup panko or plain bread crumbs
About 4 cups vegetable oil, for frying

1. Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.

2. Add onions, cilantro, chorizo, chipotle and cheese to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.

3. Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For e

ach croquette, scoop out tablespoons potato mixture, and then shape into an oval.

4. Dredge in flour, coat with egg, and then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover and refrigerate.

5. In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes.

6. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with sour cream.