Composition / ingredients
Step-by-step cooking
Step 1:
How to make potato croquettes? Prepare the ingredients. For potato croquettes we will need: 500 g potatoes; 1 egg; 20 g butter; 1 tbsp salt; 1 tsp paprika; ground black pepper.
Step 2:
Peel and dice the potatoes.
Step 3:
Put the potatoes in a saucepan, cover with water, bring to a boil and cook in salted water over medium heat until tender.
Step 4:
Then drain the water.
Step 5:
Mash potatoes in mashed potatoes with a pusher.
Step 6:
Add a piece of butter and mix.
Step 7:
Cool the mass to room temperature.
Step 8:
Beat an egg into the mashed potatoes. Add paprika and pepper. If the potatoes are unsalted after cooking, add salt.
Step 9:
Mix the mass thoroughly.
Step 10:
For breading you will need: 75 g breadcrumbs; 50 g flour; 1 large egg. And about 300 ml of vegetable oil for deep-frying croquettes.
Step 11:
Beat the egg until smooth.
Step 12:
From mashed potatoes, roll small balls the size of a walnut. Roll each ball in flour first.
Step 13:
Then dip in beaten egg and pan in breadcrumbs. Breading in breadcrumbs should be done very carefully so that there is not a single free area left.
Step 14:
In a saucepan, heat the vegetable oil to a boil. By the way, it is better to use not very wide, but deep containers for deep frying. After all, croquettes should float directly in oil and be fried evenly from all sides.
Step 15:
Dip a few croquettes in boiling oil and deep fry until golden brown. At first, the potato balls will sink to the bottom, but as they are ready, they will float to the surface.
Step 16:
Put the finished croquettes on a napkin with a slotted spoon to stack excess fat.
Step 17:
Serve croquettes better hot. Bon appetit!
Croquettes - a dish from French cuisine. From there, the word itself came to us (from the French croquer - bite) and the recipe for making these wonderful crispy potato balls.
In general, croquettes can be prepared not only from potatoes. These are other vegetables, rolled in breadcrumbs and fried in oil, and balls of minced meat. The main condition is that croquettes should be small, as they say, for one bite. They are also required to be breaded in breadcrumbs and deep-fried.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Breadcrumbs - 347 kcal/100g
