potato croquettes || Italian Special:
ingredients
1 lb. baking potatoes, 6 oz. mozzarella, 2 oz. ham in one slice, 4 tablespoons butter, half cup grated parmesan cheese, half cup flour, 2 eggs, 2 egg yolks, nutmeg, bread crumbs, oil for deep-frying, salt.
Direction
Wash the potatoes. Boil in salted water until tender, peel, and mash while they are still hot. Spoon the potato puree in to pan and add the butter, salt, and a little nutmeg, mixing well, Stir over low heat to dry. Then remove from the fire. Add the grated parmesan and one at a time the egg yolks, mixing them in well.
Italian Food Special: Classic Food
Cut the ham into small pieces and the mozzarella into small cubs. Flouring your hands from time to time from the potato mixture into balls, ovals, little cylinders, or pear shape. Make a small hole in the top and poke in same ham and cheese, then close the top again, covering the filling completely so that it does not seen out during cooking.
potato croquettes || Italian Food
Roll the croquettes in flour, then in the eggs. beaten with salt, and finally in the bread crumbs. Heat 3 inch oil in a deep pan and when it is hot, fry the croquettes a few a time, moving them around so that take they on a uniform color. If you've made the croquettes in a pear shape, the best way to cook them is in a deep-frying basket, which may be lightly shaken to move the croquettes about in the oil and thus promote even cooking. Drain well on paper towels and place on a serving platter covered with a napkin. Serve croquettes hot as an accompaniment to veal or roast. If you have made them in a pear shape, place a little spring of parsley in top of each one to simulate a stem.
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