Potato, Ham and Piquillo Pepper Croquetas

A NYT recipe designed to use leftover thanksgiving mashed potatoes.

• Ready In: 1 hr 30 mins
• Serves: 6-8
• Yields: 36 croquetas

Ingredients

• 3  cups mashed potatoes, chilled
• 2 1⁄4 cups  plain breadcrumbs
• 2  ounces serrano ham, diced small (about a half-cup)
• 1⁄2 cup  roasted red peppers or 1⁄2 cup  piquillo pepper, diced small
• 5  large eggs
• 1  egg yolk
• 1  teaspoon fresh ground black pepper, more to taste
• 1⁄2 teaspoon  smoked paprika (optional)
• 1⁄2 teaspoon kosher salt, more to taste
• 1  cup all-purpose flour
•  olive oil or   vegetable oil, for frying

Directions

1. In a large bowl, combine potatoes, 3/4 cup bread crumbs, ham, pepper, 1 egg, the yolk, 1/2 teaspoon black pepper, paprika (if using) and salt. Mix well.
2. Place remaining 4 eggs in a wide, shallow bowl and beat lightly. Place remaining 1 1/2 cups bread crumbs in a second bowl and flour in a third. Season bread crumbs with 1/2 teaspoon each salt and pepper.
3. Taking about 2 tablespoons of croquetas mixture at a time, form into 3-inch fingers. Dip each finger first in flour, tapping off excess. Dip in egg mixture, letting excess drip off, then bread crumbs. Transfer each finger to a large baking sheet. When you have finished forming all croquetas, cover tray with plastic wrap and refrigerate for at least 30 minutes and up to 12 hours.
4. When ready to fry, heat 1/4-inch oil in a large skillet over medium-high heat. Fry croquetas in batches, turning once, until dark golden all over, 2 to 3 minutes a side. Transfer to paper towel-lined plates and sprinkle with additional salt, if desired. Serve hot.