Charcoal bread croquette
Western food
Fried food
These croquettes are made with charcoal crumbs for the batter. If there are no charcoal crumbs, tear off commercially available bamboo charcoal bread, lightly dry it, and then use the strained crumbs as bread crumbs.
It's easier to work with potatoes if you steam them thoroughly and soften them, and the texture will be better.
It's easier to work with potatoes if you steam them thoroughly and soften them, and the texture will be better.
Cooking time: 20 minutes
Excluding the steaming time for potatoes
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How to make it
1
Peel the potatoes, cut into bite-sized pieces, place them in a steamer and steam for about 30 minutes.
2
Transfer the steamed potatoes to a bowl, add salt and pepper and mix while crushing.
3
Add the shredded scallops and fresh cream, mix well, divide them into equal parts into ping pong balls, and shape them into bale shapes.
4
Apply batter flour, beaten eggs, and charcoal crumbs in the order.
5
Place in deep-fried oil heated to 170°C, and when it has a moderately deep-fried color, remove it into a net and drain the oil.
6
Serve in a bowl and add chicory to your liking.
Ingredients for 3 people
-
- Potatoes peeled
- 200g
-
- salt
- A little
-
- Pick it
- A little
-
- Can be used as a substitute for a can of sprinkled scallops
- 40g
-
- Fresh cream
- 5 tablespoons
-
- Used as flour
- A little
-
- a beaten egg coat
- A little
-
- Used as a charcoal bread crumb
- A little
-
- Fried oil
- Appropriate amount
-
- chicory serving
- A little
