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Sweet Pea Chorizo Croquettes with Lemon Ricotta

Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18 Croquettes

Ingredients
  

  • 1 shallot halved & sliced thin
  • 1/4 cup apple cider vinegar
  • 1 large Russet potato peeled & coarsely chopped
  • 2 tablespoons olive oil divided
  • 1/2 sweet onion diced
  • 4 cloves garlic minced, divided
  • 1 cup fresh peas
  • 1/4 cup whole milk
  • 3 tablespoons butter divided
  • 1/4 cup chorizo chiffonade
  • 2 tablespoons fresh mint chiffonade
  • 2 eggs beaten
  • 1 1/2 cups seasoned breadcrumbs
  • 4 cups canola oil for frying
  • 1/2 cup ricotta
  • Juice of 1/2 a lemon
  • Pea shoots for sprinkling

Instructions
 

  • Place the shallot in a small bowl and cover with the apple cider vinegar. Set aside.
  • Fill a large pot 3/4 of the way full with water. Add the potato and bring the water to a boil. Boil the potato until tender, about 15 minutes. Drain the potato and set aside.
  • In a large skillet, heat 1 tablespoon of oil over medium heat until shimmering. Add the onion and sauté until just translucent, about 5 minutes. Add 3 cloves of the garlic to the pan and sauté until fragrant, about 2 minutes. Remove the skillet from the heat and set aside.
  • Place the peas in a small pot of water and place over high heat. Bring the water to a boil. Boil the peas for 2 minutes, then drain. Add 1 tablespoon of the butter to the peas and a sprinkling of salt. Toss to coat and set aside.
  • Place the potatoes in a large mixing bowl. Add the onions, the peas, the milk, the remaining butter, the chorizo and the mint. Using a potato masher, mash the ingredients until smooth and well integrated. Taste the mixture and season with salt accordingly. Take roughly 1 tablespoon of the mixture and form it into a small cylinder. Repeat with the remaining potato mixture.
  • Pour the breadcrumbs onto a large plate in an even layer. Take one croquette and dunk it into the beaten eggs, then roll it in the breadcrumbs. Transfer the croquette to a large platter and repeat until all the croquettes are coated.
  • Pour the canola oil into a large heavy bottom pot and place over high heat. Heat the oil to 360°F. Once there, back the heat off to maintain temperature. Add the croquettes to the oil 6 at a time. Fry until golden, about 5 minutes. Transfer the croquettes to a large plate lined with paper towel to drain. Keep warm in a 150°F oven until ready to serve. Repeat with remaining croquettes.
  • Place the ricotta, the remaining garlic and lemon juice in a small bowl and whisk to combine. Drizzle the remaining olive oil over top of the ricotta mixture and set aside.
  • Spoon the ricotta mixture onto a plate and spread with the back of a spoon to create a relatively even layer. Arrange 4 croquettes on top of the ricotta and top with pickled shallots and pea shoots. Serve immediately.