Ingredients with Measurements:
- 1 cup creamy peanut butter
- 1 tablespoon wasabi paste
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a mixing bowl, combine the peanut butter and wasabi paste until well blended.
2. In a separate bowl, mix together the panko breadcrumbs, flour, salt, and black pepper.
3. Take a tablespoon of the peanut butter mixture and form it into a small ball. Roll it in the breadcrumb mixture until coated evenly. Repeat until all the mixture is used up.
4. Dip each ball into the beaten eggs, then roll again in the breadcrumb mixture.
5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
6. Fry the croquettes in batches until golden brown, about 2-3 minutes. Use a slotted spoon or spider strainer to remove them from the oil and drain on paper towels.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 croquettes
Nutritional information:
Per serving (1 croquette):
- Calories: 120
- Fat: 9g
- Carbohydrates: 6g
- Protein: 4g
- Sodium: 85mg
- Sugar: 1g
Substitutions for ingredients:
- Crunchy peanut butter can be used instead of creamy.
- Sriracha sauce can be used instead of wasabi paste for a milder flavor.
- Gluten-free breadcrumbs and flour can be used for a gluten-free version.
Variations:
- Add chopped scallions or cilantro to the peanut butter mixture for extra flavor.
- Use almond or cashew butter instead of peanut butter.
- Serve with a dipping sauce made with soy sauce, rice vinegar, and honey.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the croquettes cook evenly and don't absorb too much oil.
- Don't overcrowd the fryer or pot with too many croquettes at once, as this can lower the oil temperature and result in soggy croquettes.
- Use a cookie scoop or melon baller to make uniform-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 on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the croquettes on a platter with toothpicks for easy serving.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a cold beer or a crisp white wine.
Suggested side dishes:
Serve with a side of steamed rice or a green salad.
Troubleshooting advice:
- If the croquettes are falling apart during frying, try chilling the mixture in the refrigerator for 30 minutes before forming into balls.
- If the croquettes are too dry, add a tablespoon of milk to the peanut butter mixture.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the croquettes are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish.
Flavor profiles:
The combination of peanut butter and wasabi creates a unique flavor profile that is both savory and spicy.
Serving suggestions:
Serve as an appetizer or snack.
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