Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup of all-purpose flour
- 1/2 cup of milk
- 1/2 cup of breadcrumbs
- 1 egg, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large pot for boiling potatoes
- Frying pan for cooking bacon, onion, and garlic
- Mixing bowls
- Spoon or cookie scoop for shaping risoles
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Boil the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the potatoes in a mixing bowl.
2. In a frying pan, cook the chopped bacon over medium heat until crispy. Add the finely chopped onion and minced garlic to the pan and cook until softened.
3. Add the bacon mixture to the mashed potatoes and mix well. Season with salt and pepper to taste.
4. In a separate mixing bowl, combine the flour and milk to make a batter.
5. Using a spoon or cookie scoop, shape the potato mixture into small balls or patties.
6. Dip each potato ball or patty into the batter, then roll in the breadcrumbs to coat.
7. Heat the vegetable oil in a deep fryer or large pot to 375°F.
8. Fry the potato and bacon risoles in batches until golden brown, about 2-3 minutes per batch.
9. Drain the risoles on paper towels to remove excess oil.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 375°F
Serving size:
- This recipe makes about 20 potato and bacon risoles.
Nutritional information:
- Calories: 150 per risole
- Fat: 8g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- You can use turkey bacon or vegetarian bacon instead of regular bacon.
- You can use gluten-free flour and breadcrumbs for a gluten-free version.
Variations:
- Add grated cheese to the potato mixture for extra flavor.
- Use different herbs and spices to season the potato mixture, such as paprika, cumin, or thyme.
Tips and tricks:
- Make sure the mashed potatoes are not too wet, or the risoles will fall apart.
- Use a cookie scoop to make uniform-sized risoles.
- Double-coating the risoles in the batter and breadcrumbs will make them extra crispy.
Storage instructions:
- Store leftover risoles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the risoles, place them 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 potato and bacon risoles on a platter with a dipping sauce, such as sour cream or ranch dressing.
- Garnish with chopped parsley or chives for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the risoles fall apart while frying, add more flour to the potato mixture to bind it together.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the risoles from absorbing too much oil.
Food history:
- Risoles are a popular snack in Brazil, where they are often filled with chicken or cheese.
Flavor profiles:
- The potato and bacon risoles are savory and crispy, with a hint of smokiness from the bacon.
Serving suggestions:
- Serve the potato and bacon risoles as an appetizer or snack.
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