Ingredients with Measurements:
- 2 cups of day-old Cuban bread, cut into small cubes
- 2 tablespoons of olive oil
- 1/2 cup of finely chopped onion
- 1/2 cup of finely chopped red bell pepper
- 1/2 cup of finely chopped green bell pepper
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 2 large eggs, lightly beaten
- 1/4 cup of all-purpose flour
- 1/4 cup of vegetable oil
Special Equipment Needed:
- Large skillet
- Medium bowl
- Small bowl
- Whisk
- Plate
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, bell peppers, parsley, garlic, cumin, oregano, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Remove the skillet from the heat and let cool for 10 minutes.
4. In a medium bowl, combine the cooled vegetables, cubed bread, eggs, and flour. Mix until everything is well combined.
5. Heat the vegetable oil in a large skillet over medium heat.
6. Using your hands, form the mixture into small patties.
7. Carefully place the patties in the hot oil and cook until golden brown, about 3 minutes per side.
8. Transfer the croquettes to a plate lined with paper towels to drain.
Time:
Preparation Time: 10 minutes
Cooking Time: 6 minutes
Temperature: Medium heat
Serving Size: Makes 12 croquettes
Nutritional Information:
Calories: 140
Fat: 8 g
Carbohydrates: 13 g
Protein: 4 g
Substitutions for Ingredients
- For the Cuban bread, you can substitute French bread or Italian bread.
- For the olive oil, you can substitute vegetable oil or canola oil.
- For the bell peppers, you can substitute any color of bell pepper.
- For the parsley, you can substitute cilantro or basil.
Variations:
- For a spicier version, add 1/4 teaspoon of cayenne pepper to the mixture.
- For a cheesy version, add 1/2 cup of shredded cheese to the mixture.
Tips and Tricks:
- Make sure the oil is hot before adding the croquettes, otherwise they will not get crispy.
- If the croquettes are not browning evenly, adjust the heat of the oil.
Storage Instructions:
The croquettes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The croquettes can be reheated in a 350°F oven for 10 minutes.
Presentation Ideas:
- Serve the croquettes on a bed of lettuce with a dollop of sour cream.
- Serve the croquettes with a side of salsa or guacamole.
Garnishes:
- Chopped fresh parsley
- Sliced green onions
Pairings:
- Rice
- Beans
- Avocado
Suggested Side Dishes:
- Plantains
- Fried yuca
- Tostones
Troubleshooting Advice:
- If the croquettes are not browning evenly, adjust the heat of the oil.
- If the croquettes are too dry, add a tablespoon of water to the mixture.
Food Safety Advice:
- Make sure to cook the croquettes until they are golden brown and cooked through.
Food History:
Cuban bread croquettes are a traditional Cuban dish that dates back to the 19th century. It is believed that the dish was created as a way to use up leftover Cuban bread.
Flavor Profiles:
Cuban bread croquettes have a savory flavor with a hint of sweetness from the bell peppers and a slight kick from the cumin.
Serving Suggestions:
Cuban bread croquettes are best served as an appetizer or side dish. They can also be served as a main dish with a side of rice and beans.
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Region: Cuban