Peruvian Purple Potato Croquetas

Potatoes originated from Peru and today there are over 4,000 different types. Papas are still an important part of the country’s culture and cuisine and they celebrate National Potato Day every year on May 30th. Potatoes are the only starch that can be prepared over 50 different types of ways such as these delicious croquetas.

PAPA CROQUETAS: Makes 4

• 5 small/medium sized Peruvian purple potatoes (peeled)

• 1 tbsp of butter

• 2 eggs

• 1/2 cup of flour

• 1/2 cup of bread crumbs

• Salt, pepper and nutmeg to taste

• Vegetable oil for pan frying

• 1 lime wedge and parsley for garnish

  Cook the peeled papas in the microwave for about 3-4 minutes until soft. Then add the butter and seasonings and mix well. Heat the potatoes over medium heat for a few minutes, then remove from the heat and add 1 egg yolk. Once the mixture has cooled to room temp, continue blending with your hands until it’s super smooth.

  Next assemble the potatoes into individual 3-4 inch pieces. Coat each piece in the flour, egg wash (using remaining egg white + 1 full egg mixed together with a dash of water), and bread crumbs. Then pan fry them over medium heat until golden and crispy. Let them sit on a paper towel lined sheet to drain excess oil and season with more salt.

  Serve with lime wedges and top with freshly chopped parsley.