Spicy Idaho® Potato and Chicken Croquettes

Spicy Idaho® Potato and Chicken Croquettes

Russell Skall
Fleming’s Prime Steakhouse & Wine Bar
Tampa, Fla.

Yield: 4 appetizer servings



  1. Place yucca in large pan with water to cover and 1 1/2 teaspoons salt. Bring to boil; cook until tender but not mushy, 45 to 50 minutes. Drain well; cool. Remove center vein and any uncooked yucca.
  2. In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt. Boil until tender; drain well; reserve.
  3. In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder. In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
  4. Prepare Spicy Chicken Stuffing and Roasted Red Pepper Sauce. (See recipes below.)
  5. Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor. Blend to dough consistency, about 1 minute.
  6. Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board. Coat hands with seasoned flour; roll each portion of potato mixture into a ball. Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese. Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
  7. In small bowl, beat eggs with 1 tablespoon water. Place breadcrumbs in another bowl. Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs. Place on paper-lined sheet pan.
  8. In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF. Fry croquettes until golden brown, about 3 minutes. Drain well on paper towels; season lightly with salt and pepper.
  9. Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
Spicy Chicken Stuffing
  1. Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapeños until soft, about 3 minutes. Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
  2. Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes. Add tomato paste; cook 1 minute to incorporate. Transfer to small bowl; cool.
Roasted Red Pepper Sauce
  1. Over open flame, char red pepper until blackened. Place in bowl; cover with plastic wrap. When cool, remove skin and seeds; purée in food processor; reserve.
  2. In pan on medium heat, sauté shallots, garlic and bay leaf in oil, 1 to 2 minutes. Add 1/2 of red-pepper purée; cook 2 to 3 minutes. Add wine and lime juice; cook until reduced by half, 2 minutes. Add cream, reduce to half, 1 to 2 minutes more.
  3. Decrease heat to low and slowly add pieces of butter to sauce pot, stirring or whisking, until melted. Strain sauce into a container. Add white pepper and remaining red-pepper purée.