Potato Croquettes with Lebanon Bologna 60 min / Serves 10 

INSTRUCTIONS

1. Add the peeled and diced potatoes to a large pot, cover with water and lid and bring to a boil. Once at a boil, remove lid and simmer on medium-high heat until fork-tender.
2. Drain potatoes, add them to a large bowl then mash until smooth. Allow to cool.
3. Add grated Manchego, finely diced Seltzer’s Original Lebanon Bologna, chives, and 1 egg. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well but do not overmix.
4. Using a large spoon, scoop about 2 tablespoons of the potato mixture and shape into a log. Arrange on a parchment-lined baking sheet.
5. Add the all-purpose flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper to one shallow bowl. Stir to combine. Add 2 beaten eggs to a second shallow bowl. To a third shallow bowl, add bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine
6. Using a fork, transfer one potato log into the seasoned flour and gently roll until coated, then dip into egg, allow any excess to drip off then coat in the seasoned bread crumbs. Transfer back to the parchment paper and repeat until all potato logs are breaded then refrigerate while heating the oil for frying.
7. Fill a large heavy-bottom pot with olive oil about half way fitted with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 360°F.
8. Working in batches, fry the croquettes using a slotted spoon, turning occasionally, until golden brown, 3 to 4 minutes. Transfer croquettes to a paper towel-lined plate.
9. Place the croquettes onto a platter, garnish with a bit more salt and chives. Serve with spicy mayonnaise and snackers skewers.