In a large mixing bowl or food processor combine mashed potatoes, cheese, ham, and eggs. Season with plenty of salt and pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs; seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover, and refrigerate for at least 30 minutes before frying.
To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with romesco sauce.
Toast almonds in a skillet over med heat until golden 3 mins. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. Drizzle in the olive oil. Stop the blender and add the orange juice and sherry vinegar. Buzz once more to fully emulsify
|Time:||75 Minutes Preparation Time|
25 Minutes Cooking Time
Source: Food Network
By LRP from LWL, MA
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