Crispy on the outside, creamy and bursting with flavor inside, and lighter than the traditional fried ones, these Baked Potato and Serrano Croquettes are going to be your new favorites.
This post is sponsored by United Soybean Board®
Coming up with this Baked Potato and Serrano Croquettes recipe may seem easy at first, however, starting from the traditional fried version of this dish soon proved that many changes would be needed to make it work as a baked version.
In the end, these crispy baked croquettes are not only much easier to make than the traditional fried ones, but they are also lighter and the combination of textures makes it a future favorite at the Christmas buffet. It's also a great choice for potlucks. If you have kids, recruit them to help you shape them, kids love helping in the kitchen and they will love "playing" with the dough.
For this dish I used soybean oil, it has a much higher smoke point than olive oil, which will be necessary for the very high temperatures at which this dish will be baked. Another advantage of using soybean oil is that it is pretty neutral in taste, you don't want the crust to dominate over the tastes inside. Soybean oil is used extensively in traditional Dominican cookery because of its low cost and health benefits.
Baked Potato and Serrano Croquettes Recipe
For the croquettes
- 2 lb [0.9 kg] of potatoes
- 2 tablespoons soybean oil
- 1 medium white onion , cut into thin strips
- 4 oz of deli-sliced Serrano ham cut into small squares
- 1 teaspoon of salt (or more, to taste)
- 1/4 teaspoon of pepper (or more, to taste)
For the crust
- 2 slices of day-old whole-grain bread
- 3 tablespoons of soybean oil
- Peel and rinse the potatoes. Cut into small pieces and boil until soft.
Mash the potatoes with a potato ricer.
- On a frying pan heat oil over low heat. Add the onion and stir. Cover and cook until the onions turn very soft and translucent. Stir frequently. Remove from the heat.
- Mix potato, onion and ham. Season with salt and pepper to taste.
Cool to room temperature.
- Put two tablespoons of the mixture on the palm of your hands and shape into corks.
- Using the food processor, pulse the bread until it turns into fine crumbs.
Mix with the oil, making sure it is absorbed uniformly (work it with your hands), the crumbs will be sticky.
- Cover each croquette with the crumbs, pressing so the crumbs adhere better.
- Place on a baking tray lined with a baking mat, or lightly oiled (oil not listed).
- Leave in the freezer, uncovered, for 2 hours.
- Pre-heat the oven to the maximum temperature yours allow.
- Bake the croquettes until the crust turns golden brown (10-15 minutes).
- Take out of the oven, the croquettes might have flatten a bit. Press both sides with a fork to re-shape them.
- Place on a wire tray to cool down for 5 minutes, the croquettes will now be firmer.
- Serve with one of the sauces listed here
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