Ingredients with Measurements:
- 1 lb. potatoes, peeled and cubed
- 4 oz. ġbejna (Maltese cheese), crumbled
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 1/4 cup flour
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Potato masher or fork
- Mixing bowl
- Plate or tray lined with paper towels
Step-by-step instructions:
1. In a large pot, boil the potatoes until tender. Drain and mash them with a potato masher or fork until smooth.
2. Add the crumbled ġbejna, beaten egg, breadcrumbs, flour, salt, black pepper, garlic powder, and paprika to the mashed potatoes. Mix well until all ingredients are combined.
3. Shape the mixture into small croquettes, about 1-2 inches in diameter.
4. Heat the vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat.
5. Once the oil is hot, carefully place the croquettes into the oil, making sure not to overcrowd the pot. Fry for 2-3 minutes on each side, or until golden brown.
6. Use a slotted spoon to remove the croquettes from the oil and place them on a plate or tray lined with paper towels to drain excess oil.
7. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 12-15 croquettes
Nutritional information:
- Calories per serving: 120
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 25mg
- Sodium: 120mg
- Total carbohydrates: 15g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 4g
Substitutions for ingredients:
- If ġbejna is not available, feta cheese or ricotta cheese can be used as a substitute.
- Panko breadcrumbs can be used instead of regular breadcrumbs for a crunchier texture.
Variations:
- Add chopped herbs such as parsley or chives to the mixture for added flavor.
- Make the croquettes larger and serve them as a main dish with a side salad.
Tips and tricks:
- Make sure the oil is hot enough before frying the croquettes to ensure they cook evenly and don't absorb too much oil.
- Use a cookie scoop or spoon to portion out the mixture for evenly sized croquettes.
Storage instructions:
- Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the croquettes in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a side of marinara sauce or aioli for dipping.
Garnishes:
- Sprinkle chopped parsley or chives over the croquettes for added color and flavor.
Pairings:
- Serve the croquettes as an appetizer with a glass of white wine or a cold beer.
Suggested side dishes:
- A side salad or roasted vegetables would pair well with the croquettes.
Troubleshooting advice:
- If the croquettes are falling apart while frying, add more breadcrumbs or flour to the mixture to help bind it together.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the croquettes from absorbing too much oil and becoming greasy.
Food history:
- Ġbejna is a traditional Maltese cheese made from sheep or goat milk.
Flavor profiles:
- The croquettes have a crispy exterior and a creamy, cheesy interior with hints of garlic and paprika.
Serving suggestions:
- Serve the croquettes as an appetizer or side dish for a Mediterranean-inspired meal.
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Region: Maltese