Golden Potato and Leek Croquettes with Smoky Paprika Aioli

Ingredients

• •2 cups mashed potatoes (preferably made from golden potatoes)
• •1 leek (white and light green parts only, finely chopped)
• •1/4 cup grated Parmesan cheese
• •1/2 teaspoon garlic powder
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground black pepper
• •1/4 teaspoon salt
• •1 egg (beaten)
• •1 cup panko breadcrumbs
• •Vegetable oil for frying
• •1/3 cup mayonnaise (for aioli)
• •1 teaspoon smoked paprika (for aioli)
• •1 teaspoon fresh lemon juice (for aioli)
• •1 small garlic clove (minced, for aioli)

Instructions

1. 1

   Prepare the mashed potatoes if not already made. Ensure they are creamy and smooth, and set aside.

2. 2

   Heat a small amount of vegetable oil in a skillet over medium heat. Add the finely chopped leek and sauté for 3-4 minutes until softened. Remove from heat and let cool slightly.

3. 3

   In a large mixing bowl, combine the mashed potatoes, sautéed leeks, grated Parmesan cheese, garlic powder, smoked paprika, black pepper, and salt. Mix until well combined.

4. 4

   Shape the mixture into small, oval-shaped croquettes using your hands or a spoon. Each croquette should be about the size of a golf ball.

5. 5

   Set up a breading station: place the beaten egg in one shallow bowl and the panko breadcrumbs in another. Dip each croquette into the beaten egg, then roll it in the breadcrumbs to coat evenly. Repeat with all croquettes.

6. 6

   Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat. Once the oil reaches 350°F (175°C), carefully fry the croquettes in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove and drain on a paper towel-lined plate.

7. 7

   To make the smoky paprika aioli, mix the mayonnaise, smoked paprika, lemon juice, and minced garlic in a small bowl. Stir until smooth and well combined.

8. 8

   Serve the croquettes warm alongside the smoky paprika aioli for dipping. Enjoy!