Ingredients with Measurements:
- 1 pound carne-de-sol, shredded
- 1 cup mashed potatoes
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Vegetable oil for frying
Special Equipment Needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
Step-by-Step Instructions:
1. In a large bowl, mix together the shredded carne-de-sol and mashed potatoes until well combined.
2. Season the mixture with salt and pepper to taste.
3. Using your hands, shape the mixture into small croquettes.
4. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
5. Dip each croquette first in the flour, then in the beaten eggs, and finally in the breadcrumbs, making sure to coat evenly.
6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
7. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
8. Use a slotted spoon to remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Sprinkle the grated Parmesan cheese and chopped parsley over the croquettes while still hot.
10. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 12 minutes
Temperature:
- Fry the croquettes in oil heated to 350°F.
Serving size:
- This recipe makes approximately 20 croquettes.
Nutritional information:
- Calories: 170 per croquette
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 47mg
- Sodium: 214mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 9g
Substitutions for ingredients:
- Carne-de-sol can be substituted with any cooked and shredded meat.
- Mashed potatoes can be substituted with sweet potatoes or yucca.
- All-purpose flour can be substituted with gluten-free flour.
- Breadcrumbs can be substituted with crushed cornflakes or panko breadcrumbs.
- Parmesan cheese can be substituted with any grated hard cheese.
Variations:
- Add chopped onions, garlic, or bell peppers to the carne-de-sol mixture for extra flavor.
- Add a pinch of cumin or paprika to the flour or breadcrumb coating for a spicy kick.
- Serve the croquettes with a dipping sauce, such as aioli or salsa.
Tips and Tricks:
- Make sure the oil is heated to the correct temperature before frying to ensure the croquettes cook evenly and become crispy.
- Use a slotted spoon to remove the croquettes from the oil to prevent them from breaking apart.
- To make the croquettes ahead of time, shape them and coat them in the flour, egg, and breadcrumb mixture. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Fry them straight from the freezer when ready to serve.
Storage Instructions:
- Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the croquettes in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation Ideas:
- Serve the croquettes on a platter with a sprinkle of chopped parsley and grated Parmesan cheese.
- Arrange the croquettes on a bed of lettuce or arugula for a colorful presentation.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve the croquettes with a side salad or roasted vegetables for a balanced meal.
- Pair the croquettes with a light beer or crisp white wine.
Suggested Side Dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting Advice:
- If the croquettes are falling apart while frying, try adding more mashed potatoes to the mixture to help bind it together.
- If the croquettes are not crispy enough, try frying them for an extra minute or two.
Food Safety Advice:
- Make sure the carne-de-sol is fully cooked before using it in the croquette mixture.
- Use a food thermometer to ensure the oil is heated to the correct temperature before frying.
- Store leftover croquettes in the refrigerator and consume within 3 days.
Food History:
- Carne-de-sol is a traditional Brazilian dish made by salting and drying beef in the sun. It was originally used as a way to preserve meat before refrigeration was available.
Flavor Profiles:
- The carne-de-sol croquettes have a savory and meaty flavor with a crispy breadcrumb coating.
Serving Suggestions:
- Serve the carne-de-sol croquettes as an appetizer or main dish with a side salad or roasted vegetables.
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Region: Brazilian