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Potato Croquettes And How To Make Potato Croquettes

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potato croquettes and how to make potato croquettes

How to Make Potato Croquettes?

How to make croquettes: take potato dough (@40gr), flatten and fill with stuffing. shape according to taste. Take one dough and roll it into the breadcrumbs, then dip it into the beaten egg, then roll it back into the breadcrumbs. do it to the end. Place the dough in the refrigerator for at least 30 minutes. drain and serve.

What Are Croquettes Made Of?

Generally, croquettes are made from mashed potatoes and filled with various vegetables, ragout, or minced meat.

Are Croquettes Traditional Food?

Actually, croquettes are a typical French snack. In French, this snack is known as 'croquette' or as it is pronounced 'croquette'. French croquettes were first made by a chef named Antonin Carême. At that time, Antonin Carême worked as a chef at the King's Palace.

Ingredients

  • 500 gr potatoes
  • 25 g milk powder
  • 1/2 tsp salt
  • 1/4 tsp pepper powder

Coating Material

  • 100 g breadcrumbs,
  • 1 egg, beaten
  • Right amount of oil

Material contents

  • 1/2 pack beef bolognese pasta sauce
  • 1 carrot, diced
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 100 ml liquid milk
  • 1 tsp Sugar to taste
  • 1/2 tsp Salt to taste
  • 1/2 tsp pepper powder
  • 1 tablespoon flour dissolved in 50 ml of water

How to Make Filling Material

  • 1. Sauté the onions and garlic until fragrant.
  • 2. Add pasta sauce and cook until well combined.
  • 3. Add carrots, add milk, sugar, salt and powdered stock. Cook until done.
  • 4. Add the flour solution, mix well until the rough stuffing is no longer runny. Remove and cool.

How to Make Potato Croquettes

  • 1. Peel the potatoes, then cut into pieces then fry until cooked, don't let them dry out. Lift.
  • 2. Puree while hot.
  • 3. Add milk powder, pepper and salt, stir until blended.
  • 4. Take 50 grams of potato mixture, flatten. Give the stuffing as much as 20 grams, then form an oval.
  • 5. Coat with breadcrumbs, dip in egg then coat with breadcrumbs again, while compacting. Store in the refrigerator for 30 minutes.
  • 6. Fry in hot oil over medium heat until golden brown. Lift and serve. The result is 8 pieces.
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