Potato Croquettes Gone Picada
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The ingredient of Potato Croquettes Gone Picada
- 400g spunta potatoes peeled halved
- 3 cloves garlic peeled 1 finely chopped
- 20g butter
- 2 3 cup 100g plain flour
- 150ml milk
- 50g aged manchego cheese or pecorino grated
- 3 eggs lightly beaten
- 3 cups 220g spacious breadcrumbs
- sunflower oil for deep frying
- 1 3 cup 45g hazelnuts roasted peeled finely chopped
- 1 2 cup flat leaf parsley finely chopped
- juice of 1 2 lemon
- 1 2 cup 125ml further virgin olive oil
The Instruction of potato croquettes gone picada
- place potatoes and total garlic in a large saucepan cover later cool water and bring to the boil later cook beyond high heat for 15 minutes or until tender drain very well after that mash until smooth set aside
- melt butter in a small saucepan more than medium heat mount up 20g flour and cook stirring for 1 minute gradually increase be credited with milk stirring dynamically with a wooden spoon between each adjunct to prevent lumps forming until all milk is incorporated then bring to the boil cut off surgically remove from heat disconcert whisk in cheese and potato cool later refrigerate for 1 hour or until firmed slightly
- roll potato mix into walnut sized balls place enduring surviving flour eggs and bread crumbs in separate bowls committed in imitation of one ball at a time dust in flour dip into egg then coat next breadcrumbs repeat later egg and breadcrumbs to double coat it is important to ensure balls are very coated to prevent bursting during frying heat sunflower oil in a large saucepan or deep fryer to 175u00b0c later cook 4 5 croquettes at a time for 2 minutes or until golden drain in relation to paper towels for 1 2 minutes at the forefront serving
- for picada increase chopped garlic hazelnuts parsley lemon and olive oil in a small bowl after that encourage rapidly as soon as hot croquettes
Nutritions of Potato Croquettes Gone Picada
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