Potato Croquettes with Green Chile Dip
2 cups mashed potatoes
2 egg yolks
2 tsp. Desert Gardens Taco and Burrito Seasoning
1 Tbsp. flour
3/4 cup cheddar jack cheese, shredded
2 cups vegetable oil for frying
2 eggs, whisked
1 cup breadcrumbs
for the dip:
1/2 cup sour cream
1/2 cup Greek yogurt
2 Tbsp. Santa Fe Ole Hatch Green Chile
2 Tbsp. Ranch seasoning mix
Directions:
Preheat oven to 200 degrees F
Mix mashed potatoes, egg yolks, seasoning mix, flour and cheese together in a bowl
Scoop out the mixture and roll into 1-inch balls
Place on a baking sheet and refrigerate 20 minutes
Heat oil in a Dutch oven to 375 degrees F
In batches, dip croquettes in the egg, then roll in breadcrumbs to coat
Place in the oil and fry until golden brown, rotating to cook on all sides
When crispy and golden brown, remove from oil and place on a baking sheet lined with paper towels
Place in the oven to keep warm while frying the next batch
Once all are done, keep warm while you make the dip
Stir together sour cream, yogurt, green chile and ranch seasoning
Stir to combine and serve with hot croquettes
Click here for Desert Gardens Taco and Burrito Seasoning
Click here for Santa Fe Ole Hatch Green Chile
