Ingredients with Measurements:
- 1 cup of Cecina (dried beef)
- 2 cups of mashed potatoes
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of breadcrumbs
- 2 eggs
- 1/4 cup of milk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large mixing bowl, combine the Cecina, mashed potatoes, Parmesan cheese, parsley, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Scoop out about 2 tablespoons of the mixture and form into a croquette shape. Repeat until all the mixture is used up.
3. In a shallow dish, beat the eggs and milk together. In another shallow dish, place the breadcrumbs.
4. Dip each croquette into the egg mixture, then coat with breadcrumbs. Repeat until all croquettes are coated.
5. Heat the vegetable oil in a deep fryer or large pot over medium-high heat. Once hot, carefully add the croquettes to the oil and fry until golden brown, about 3-4 minutes.
6. Use a slotted spoon or spider strainer to remove the croquettes from the oil and place on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 croquettes
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 12g
Protein: 5g
Substitutions for ingredients:
- Instead of Cecina, you can use prosciutto or cooked bacon.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of parsley, you can use cilantro or basil.
Variations:
- Add chopped onions or garlic to the mixture for extra flavor.
- Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
- Make the croquettes smaller and serve as appetizers.
Tips and tricks:
- Make sure the mashed potatoes are not too watery, or the croquettes will fall apart.
- If the croquettes are not holding their shape, add more breadcrumbs to the mixture.
- Fry the croquettes in small batches to avoid overcrowding the pot and lowering the oil temperature.
Storage instructions:
- Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the croquettes on a baking sheet and bake 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 variety of dipping sauces.
- Garnish with chopped herbs or grated cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the croquettes are falling apart, add more breadcrumbs to the mixture.
- If the croquettes are too dry, add a little bit of milk to the mixture.
Food safety advice:
- Make sure the oil is hot enough before adding the croquettes to avoid undercooked food.
- Use a thermometer to check the oil temperature.
- Always wash your hands and utensils before and after handling raw meat.
Food history:
- Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish.
Flavor profiles:
- The Cecina adds a salty and smoky flavor to the croquettes, while the mashed potatoes provide a creamy and comforting texture.
Serving suggestions:
- Serve as a main dish or appetizer.
- Great for parties or game day snacks.
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Region: Spanish