RECIPE COURTESY OF ERIK LEONG, CHEF DE CUISINE AT MAHAINA & SUN’S
PHOTOGRAPHY BY DUKE KENNEY
(Makes about 16 croquetas)
.5 pounds of Yukon Gold potatoes
2 tablespoons flat leaf parsley – minced
Half pound smoked opah – flaked (any smoked fish will do) 2 extra large farm eggs – separated
Salt & pepper to taste
2 cups panko bread crumbs
Grapeseed oil for frying
Flaky sea salt for after frying
Bring a pot of salted water to a boil and cook potatoes until tender. Peel, cube, and mash with a potato masher in an extra large bowl. Salt & pepper to taste.
Flake smoked fish and mix into mashed potato mixture. Add parsley.
Separate eggs. Lightly beat egg yolks and mix with potato mixture.
Whip the egg whites until fluffy & stiff. Slowly fold egg whites into potato mixture and keep fluffy. Let sit.
Roll potato mixture into golf ball sized balls. Roll balls in panko bread crumbs until fully covered. Set aside on a baking sheet until oil is ready.
Heat oil till it shimmers. Using a slotted spoon, slowly place potato balls in the hot oil.
Cook until golden brown. Drain balls on paper towels over a baking sheet. Season with flaky sea salt.
Serve with lemon aioli on the side.