This is my first croquette experiment at home. It was quite daunting, as the whole dish requires boiling and deep frying.
Peeled and boiled potatoes. Mashed potatoes from boiling whole, unpeeled potatoes has better texture.
The mashed potatoes were mixed with flour. Let the dough cool down for a bit and work on them, dividing them into separate portions. In the meantime, have some fried bacons and shredded cheddar cheese ready as the filling. Cooked mince meat works as well.
Flatten the dough and put on a tablespoon of filling. Wrap them up by pinching the sides together.
If the dough is too sticky, dust some flour to ease the forming process.
Dip the formed croquette into the egg whites and subsequently coat the dipped croquette with breadcrumbs. Be careful not to wet the breadcrumbs with the egg whites, or the croquettes will be soggy and not crispy.
Deep fry them in hot oil, and eat it while its hot.
Bacon and Cheese CroquettesIngredientsPotato dough400g potatoes, steam/bake until soft, peel and mash2 tablespoon of flour, scant1 tablespoon butter1 teaspoon saltFillings
300g bacon chips/ minced meat, cooked4 slices cheddar cheeseBreadcrumb coating
1 cup of breadcrumbs
2 egg whites
- Mix ingredients for potato dough and divide into portions
- Wrap the fillings with potato dough
- Dip dough into egg whites and coat with breadcrumbs
- Deep fry in medium heat until the breadcrumb coating is brown