Potato, Ham And Piquillo Pepper Croquetas

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 3 cups mashed potatoes, chilled
• 2 1/4 cups plain breadcrumbs
• 2 ounces serrano ham, diced small (about a half-cup)
• 1/2 cup roasted red peppers or 1/2 cup piquillo pepper, diced small
• 5 large eggs
• 1 egg yolk
• 1 teaspoon fresh ground black pepper, more to taste
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon kosher salt, more to taste
• 1 cup all-purpose flour
• olive oil or vegetable oil, for frying

Recipe

• 1 in a large bowl, combine potatoes, 3/4 cup bread crumbs, ham, pepper, 1 egg, the yolk, 1/2 teaspoon black pepper, paprika (if using) and salt. mix well.
• 2 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.
• 3 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.
• 4 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 additional salt, if desired. serve hot.