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I have so many favorite holiday party recipes, don’t you? Some of my “usual suspects” are Chex Mix, artichoke dip, bruschetta and hummus. Croquettes are a new one for me but I think they’ll make it into the permanent rotation. The potato and ham mixture can be made several days ahead, then fried right before serving.
If you are not familiar with a croquette, these have mashed potato, fresh green and yellow onion, jack cheese, smoked ham and this Chipotle Tabasco sauce to kick up the flavor. As if that wasn’t enough, they are breaded and lightly fried with a zesty sour cream sauce to dip them in (including more of that yummy Tabasco sauce).
The original recipe for the croquettes is thanks to the fine folks at Saveur magazine, but I put my own original spin on it plus added the sour cream dipping sauce. If you are familiar with canned chipotle peppers in adobo sauce, you might be aware that many recipes call for just the sauce as smoky, sweet with a little heat, flavoring. I’ve used the canned sauce a lot in the past and always have a bunch of peppers I don’t know what to do with leftover. No more, thanks to Tabasco! Seriously, a little of this smoky sauce goes a long way… and it’s all you need, no spare peppers required. I had no idea Tabasco even made a Chipotle flavor, but there it was at my local Kroger store in with all the other hot sauces.
I highly recommend adding these to your holiday menu. They’ll make a unique and welcome addition to any appetizer table. The zesty kick of chipotle flavor is what totally takes these crispy croquettes over the top!
- 3 russet potatoes
- 4 T. unsalted butter
- 1/3 c. green onions, white and light green parts finely chopped
- 1/2 sweet yellow onion, minced
- 1 clove garlic, minced
- 6 oz. smoked deli ham, finely chopped
- 1/4 c. heavy cream
- 6 oz. Monterey Jack cheese, shredded
- 1 T. Tabasco Chipotle Sauce
- 1/2 t. salt
- 1 1/2 c. all-purpose flour
- 2 large eggs
- 1/4 c. water
- 2 1/2 c. Panko bread crumbs
- 1 c. sour cream
- 2 t. Tabasco Chipotle Sauce
- 1/4 c. fresh chives, chopped
- 1/2 t. salt
- Canola oil to fry
- Peel the potatoes and cut into small cubes. Cover with cold water and simmer until the potatoes are fork-tender. Drain water and mash them well. Allow to cool to room temperature.
- Melt the butter over medium heat. Add the green and sweet onions and garlic. Cook for about 2 minutes. Add the butter and cooked onion and garlic mixture, along with the heavy cream and ham to the cooked and mashed potatoes. Mash again until well combined.
- Stir in the cheese, Tabasco sauce and salt until well combined. Store the potato mixture covered in the refrigerator until ready to use. Can be made up to 3 days ahead.
- Set up a breading station with three shallow bowls. Add flour to one. Beat the eggs and water together in the second. Add the Panko crumbs to the third.
- Measure out 2 tablespoon sized patties of the potato mixture and lightly shape with your hands.
- Dip each in the flour, then the egg, then the Panko. You will have 20 – 22 croquettes.
- Place each breaded croquette on a large cutting board in a single layer. Put them in the freezer for 15 minutes.
- While freezing, combine the sour cream, Tabasco, chives and salt for the sauce. Set aside.
- Heat about 1/2-inch of canola oil in the bottom of a large, non-stick skillet over high heat until it reaches 375 degrees.
- Add croquettes, about 4 at a time, so as not to crowd the pan, to fry. They only take 1 – 2 minutes per side to get nice and browned. Remove fried croquettes to paper towel lined plates to drain.
- Serve immediately with sauce to dip.