- 3 c. of mashed sweet potatoes
- 4 tbs. butter, melted
- 1/4 c. of milk
- 1 tsp. of pepper
- 2 tsp. of salt
- 2 eggs, lightly scrambled
- 4 tbs. of flour
- pinch of nutmeg
- 1 lb. of fresh chorizo, removed from casing
- 1 clove of garlic, minced
- 1/2 red bell pepper, finely chopped
- 1/2 c. of flour
- 1 egg, beaten
- 2 tbs. of water
- 1/2 c. of bread crumbs
- oil for frying
- Mix the mashed potatoes with the butter, salt, pepper, salt, beaten eggs and nutmeg. Place in a fridge to chill. In a large skillet, brown the chorizo well. Once fully cooked, add the garlic and red pepper and continue to cook until fragrant. Cool the chorizo filling and stir into the mashed potatoes. Return mixture to the fridge to cool.
- Scoop the mashed potatoes into portions 3 tablespoons each. Wet your hands and form each of the portions into a smooth ball. Place on a cookie sheet lined with a sheet of wax paper. When you’ve rolled all of the croquettes, place in the freezer to allow them to solidify a bit.
- While the croquettes are cooling, break out 3 shallow dishes. Add 1/2 c. of flour to one dish. Scramble the egg and two tbs. of water together in the second dish. Place the breadcrumbs in the third dish. Take the croquettes out of the freezer and start an assembly line. First dredge them in the flour, shaking off the excess. Then, plunk them in the egg to wet them all over. Lastly, dredge in the breadcrumbs and place on a clean dish or another cookie sheet lined with parchment.
Heat a pot of cooking oil to 340° and gently lower a batch of arancini into the hot oil (5 at a time is good). Cook until beautifully golden on the outside, about 9 minutes. Drain on paper towels and serve with a fat wedge of lime and a sweet dipping sauce of your choice.