Charcoal breaded croquettes
These croquettes are coated with charcoal breadcrumbs. If you don't have charcoal breadcrumbs, tear up some commercially available bamboo charcoal bread, lightly dry it, and strain it through a sieve.
Steaming the potatoes thoroughly makes them easier to work with and improves the texture.
Steaming the potatoes thoroughly makes them easier to work with and improves the texture.
How to make it
1
Peel the potatoes, cut them into bite-sized pieces, and steam them in a steamer for about 30 minutes
2
Transfer the steamed potatoes to a bowl, add salt and pepper and mix while mashing
3
Add the shredded scallops and cream, mix well, then divide into equal pieces the size of ping pong balls and shape into a cylindrical shape
4
Coat with flour, beaten egg, and charcoal breadcrumbs in that order
5
Place in frying oil heated to 170°C, and when it has browned to the desired color, remove to a wire rack and drain
6
Serve in a serving dish and garnish with chicory to taste
Ingredients for 3 people
-
- potatoes peeled
- 200g
-
- salt
- A little
-
- Pick it
- A little
-
- scallops can be used instead
- 40g
-
- Fresh cream
- 5 tablespoons
-
- Used as flour
- A little
-
- a beaten egg coat
- A little
-
- Used as charcoal breading
- A little
-
- Fried oil
- Appropriate amount
-
- Chicory for serving
- A little
[PR]
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