FLUFFY AND SAVORY ON THE INSIDE!
Loved this recipe..and I know this is going to be a smash hit at my home.
~ DHANYA
– Heat olive oil in a skillet over medium heat. Add the shrimp, shallot, and garlic to the pan, and season with salt and pepper. – Stirring frequently, cook until the shrimp is cooked through and pink.
– Place the cooked shrimp in the bowl of a food processor and pulse until finely chopped. Add the mashed potatoes and cheese. – Prepare a dredging station with the eggs and breadcrumbs. – Using a small ice cream scoop, scoop out balls of the shrimp and potato mixture.
– Working in batches of 6, gently form each portion into an egg shape. – Using a spoon (or if using your hands, make sure to keep one hand wet and one dry), dip each into the egg, lightly coating all around, then into the breadcrumbs. – Continue until all the croquettes are formed.
– Pour olive oil into a non stick skillet so that it is about 1 inch deep over medium heat. Test the oil to see if it is hot enough by dropping in a few flakes of panko. – Remove the crisp croquettes from the oil and set it on paper towels to absorb excess oil.
– Make the sauce by stirring in the sriracha into the mayonnaise, using more or less to taste. – Serve the hot croquettes immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...