Tag Archives: aioli

Chicken Croquettes with Spicy Sriracha Aioli

Chicken Croquettes

Sometimes you just need to fry baby!  I love these croquettes and they are easy to fry.  Usually I end up with a crumbled mess but the mashed potato mixture really stays together in the oil.  The warm croquettes pair beautifully with the spicy aioli.  This recipe is perfect for parties or eating in front of your couch while watching reality tv. Did I really say that?? Nooo…


2 large potatoes or 4 cups mashed potatoes (I cheated and used box mashed potato flakes)
1 cup roasted chicken meat, finely chopped (I cheated again and used a rotisserie chicken)
1/2 cup button mushrooms, chopped
1/2 small onion, peeled and finely chopped
3 cloves garlic finely chopped
1/2 cup milk
1 tablespoon butter, softened
salt and pepper to taste
2 eggs, beaten
1/2 cup flour
1 to 1-1/2 cups italian bread crumbs
oil for frying

Sriracha Aioli

2/3 cup mayonaisse
3 “squirts” Sriracha (hot chile sauce)
1 tablespoon fresh lemon juice
3 cloves garlic


Add garlic and onions to a small pan and sauté until onions are translucent and golden. Remove from the heat and set aside. If using a box mix, follow the instructions on the box to make mashed potatoes.  If not, fully wash and scrub potatoes to remove any dirt. In a large pan add potatoes and water until potatoes are fully covered with water. Bring to a boil and reduce heat and cook for 20 – 30 minutes until you can pierce potatoes with a fork. Peel the skin and place in a large bowl. If you allow the potatoes to cool, the skin usually peels right off.  Using a potato masher or fork, mash the potatoes until the mixture is smooth and lump free. Add the milk, butter, onions and garlic mixture, chicken, mushrooms and combine. Season to taste with salt and pepper.  Form the potato mixture into about 1 inch balls.  Completely dredge in the flour, then egg, then breadcrumbs.  In a large pan heat about 2 inches of oil.  Slowly lower the potato balls into the hot oil and fry turning once or twice until croquettes are dark and crispy.  Remove from the pain and place on a paper towel. Serve warm and enjoy

For the Sriracha Aioli combine mayo, garlic, Sriracha, lemon juice, and salt and pepper in a small bowl.  Mix well.  This is a flexible recipe so feel to adjust the seasonings to your taste.

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Crab Cake Sliders with Basil Aioli

So I’m really on an aioli kick these days.  It’s ridiculously amazing and people think you’re fancy when you make it.  Little do they know its an enhanced mayonnaise…oops.   I had a can of crab sitting in my pantry begging to be used.  I also like to incorporate old bay into almost all my recipes so this is a rather easy fit. Old Bay and crabs.  I question those who deny it.


Lets start with the aioli.  Plop about 3/4 of a cup of mayonnaise and mix it together with 1 cup of shredded basil, 2 cloves of garlic, and the juice and zest of one lemon.  Sorry but I can’t resist using the word plop to describe mayonnaise.


Stir together until evenly mixed and creamy.  Take as many bites as necessary.  Cover and refrigerate.

Now for the crab.  Mix 12 oz of crab, any form will due, I used canned.  Combined the crab meat with roasted red peppers, and 3 tablespoons of the Basil Aioli and 1/2 teaspoons grated lemon peel.  Season to taste with salt and pepper.  Mix in 2 egg yolks until the mixture is soft and slightly wet.


Form the crab mixture into 3/4 in thick cakes.  Coat the cakes on both sides with flour and shake off the excess.


Brush both sides with 2 beaten egg whites, then coat with remaining breadcrumbs.Image


Melt butter in skillet over medium-high heat.  Cook cakes evenly until golden brown.  Roughly 4-5 minutes per side.  Serve with remaining Basil Aioli.  Sprinkle cakes with old bay as desired.


hehe it looks like a face.  Ps. cooking the crab cakes is like cooking pancakes.  First batch takes roughly ten hours, second batch takes roughly ten seconds.

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Oven Baked Eggplant Fries with Chile Aioli

I’m not the worlds biggest eggplant fan but anyone can be a fan of fries right? Pair it with a garlic chile aioli and I’m sold.


 To begin, cut the peels off of your eggplant and slice into 1-inch strips.


 Mix breadcrumbs, italian seasoning, red pepper flakes, and parmesan cheese into a shallow bowl.  In a separate bowl, beat 2 large eggs.  Dip the eggplant sticks into the egg and then coat in the breadcrumb mixture.




 When finished lay the slices onto a well greased pan.  Cook at 450 degrees for 15 minutes.

Meanwhile create your aioli by mixing 1 cup mayonnaise with the juice of a half lime and 2 cloves of garlic.


Mix in a tablespoon of chile powder with a pinch of cayenne powder (optional).  Add one tablespoon of hot sauce and salt and pepper to taste.


Repeatedly sneak spoonfuls until you feel ashamed of yourself.

Eggplant Fries

1 eggplant

1 cup breadcrumbs

2 tbsp Italian Seasoning

1/2 cup Parmesan Cheese

Garlic Chile Aioli

1 cup mayonnaise

2 cloves garlic

Juice of 1/2 lime

1 tbsp chile power

Pinch Cayenne Powder

1 tbsp Hot Sauce of Choice

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