Potato Cheese Croquettes With Chipotle Aioli

I found a few recipes for potato croquettes here on 'Zaar and sort of melded them together. The chipotle sauce is almost identical to Potato Cheese Croquettes With a Chipotle Sauce, but I have changed the recipe for the croquettes. The variation is fantastic! How can you deny the goodness of deep-fried potato and cheesiness? These also work well for the freezer.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 -5  baking potatoes, peeled and diced
• 2  tablespoons butter
• 1  teaspoon fresh tarragon, minced
• 1  dash Worcestershire sauce
•  salt and pepper
• 2  dashes paprika
• 1⁄2 cup sharp cheddar cheese
• 3  eggs
•  flour
•  seasoned bread crumbs
•  chipolte aioli
• 1⁄2 cup mayonnaise
• 2  chipotle chiles in adobo
• 1⁄8 cup ketchup
•  adobo seasoning, with cumin
•  pepper
• 1  garlic clove
• 1⁄2 lime, juice of

Directions

1. Boil potatoes in water 10 minutes, or until tender.
2. Mash and cool.
3. Beat 1 egg, add to potatoes with butter, tarragon, worcestershire, salt/pepper, paprika, and cheese.
4. Roll into balls (I used about 1 tbsp or so of mixture).
5. Beat 2 eggs and place into bowl. Put flour and breadcrumbs onto 2 separate plates.
6. Roll balls in flour, dip into egg, roll in breadcrumbs.
7. Chill on foil-lined pan for 30 minutes.
8. Heat oil for deep frying. Fry balls until crispy and golden brown. Drain on paper towels.
9. If freezing, cool and place into freezer bags. Reheat in oven at 375 degrees for 10 minutes.
10. For aioli - combine all ingredients in food processor and blend well. Chill for a few hours before serving.