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Tuesday, April 26, 2016

Potato, smoked fish and egg croquettes

How to make Potato, smoked fish and egg croquettes recipe - If the croquettes are small (about 2 inches long), you can store them in the freezer and drop them straight into hot oil for deepfrying. No need to thaw. By Gene Gonzalez

2 cups boiled, peeled and mashed potatoes
1/2 cup flaked tinapa
3 pcs. hard-boiled eggs, diced
2 tbsp. butter
3 tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
oil for deep-frying
1/2 cup flour
egg whites
1/2 cup Japanese bread crumbs

1. In a bowl, combine potatoes, tinapa, eggs, butter and milk. Season with salt and pepper. Form into croquettes.

2. Heat oil in pan. Dredge croquettes in flour, dip in egg whites, dredge in flour again then dip in egg whites again. Finally roll in bread crumbs and deepfry.
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