Potato, Ham and Piquillo Pepper Croquetas

Preparation

1. Step 1

   In a large bowl, combine potatoes, ¾ cup bread crumbs, ham, pepper, 1 egg, the yolk, ½ teaspoon black pepper, paprika (if using) and salt. Mix well.

2. Step 2

   Place remaining 4 eggs in a wide, shallow bowl and beat lightly. Place remaining 1½ cups bread crumbs in a second bowl and flour in a third. Season bread crumbs with ½ teaspoon each salt and pepper.

3. Step 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. Step 4

   When ready to fry, heat ¼-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.