Sometimes nothing will do except deep-fried fiery foods. And these croquettes are the ultimate answer to your demands.
Yeah, there are a couple of steps in here, but it’s actually a super swift recipe. So, you can get back to… whatever you were doing... fully satiated and satisfied. Better still, you’ll get the Scoville rush you’ve come to expect when living life to the hottest.
2 pounds russet potatoes, peeled and halved
1 onion, finely diced
2 carrots, diced
6 ounces mushrooms, chopped
2 tablespoons vegetable oil
1 pound ground beef
1-2 teaspoons Mad Dog 357 Inferno Hot Sauce
4 eggs, divided
½ teaspoon salt
¼ teaspoon pepper
2 cups panko breadcrumbs
½ cup all-purpose flour
oil, for deep-frying
Boil the potatoes in a pot of water until a fork slides through them easily Remove from the heat and drain. Leave potatoes in the pot (or return them to the pot) and return to the stove. Cook over low heat for a few minutes, while mashing, to allow excess moisture to evaporate. Remove pot from the heat.
In a large skillet, cook the onion over a medium heat for 4-5 minutes, until soft. Add the carrots and mushroom and cook for another 4-5 minutes until soft. Stir in the ground beef and cook, breaking up the meat into chunks, until the meat has browned. Remove from the heat, season with salt and pepper and scoop into the pot with the potatoes. (Try to leave any liquid in the skillet, not the pot.)
Add the Mad Dog 357 Inferno Hot Sauce along with 1 egg to the potato and beef mixture and stir to combine. Allow this mixture to cool so you can mix using your hands (wearing gloves of course). Shape into small balls and set aside.
In a mixing bowl, whisk the eggs together. In another mixing bowl, combine the panko breadcrumbs with the flour. Heat the frying oil in a wok over medium-high heat.
Dredge each croquette in egg, then in the crumb mixture. Working in batches, fry the croquettes in the wok until golden-brown and crispy. Drain on paper towels and serve with more Mad Dog 357 Inferno Hot Sauce.