INGREDIENTS

• 2 cups Hungry Jack® Mashed Potato Flakes
• 2 cups water
• 3 tablespoons butter
• 1 teaspoon garlic salt
• 3/4 cup milk
• 1 lightly beaten egg
• 1 cup shredded Manchego or Asiago cheese
• 2 to 3 ounces chopped Serrano ham or prosciutto
• 1/3 cup sliced green onion
• 1-1/2 cups dried bread crumbs (plain)
• Crisco® Pure Canola Oil, for deep frying
• 1 cup mayonnaise
• 1 to 2 teaspoons smoked paprika, to taste
• 1/2 teaspoon minced garlic
• 1/2 teaspoon lemon juice

INSTRUCTIONS

1. Combine water, butter and garlic salt in medium saucepan. Bring to a boil. Remove from heat.
2. Stir in milk and mashed potato flakes. Cover. Let stand 5 minutes.
3. Stir in egg.
4. Fold in cheese, ham and green onion.
5. Using a 1/4 cup measure, form potato mixture into fat cylinders or ovals (croquettes).
6. Roll in bread crumbs, coating completely. Transfer to baking sheet and refrigerate 30 minutes.
7. Heat 2 to 3 inches of oil to 360 degrees in deep fryer or deep saucepan.
8. Drop croquettes, a few at a time, into hot oil. Fry about 5 minutes or until golden brown; turning once. Remove with slotted spoon. Drain on paper towels.
9. Meanwhile, combine mayonnaise, smoked paprika, garlic and lemon juice in small serving bowl.
10. Serve potato croquettes with smoked paprika aioli.