Ingredients with Measurements:
- 1 cup of cooked and mashed potatoes
- 1 cup of cooked and flaked rakfisk (fermented fish)
- 1 tablespoon of grated horseradish
- 1 egg
- 1/2 cup of all-purpose flour
- 1/2 cup of breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or heavy-bottomed pot for frying
- Mixing bowls
- Potato masher or fork
- Measuring cups and spoons
- Slotted spoon for frying
Step-by-step instructions:
1. In a mixing bowl, combine the mashed potatoes, flaked rakfisk, grated horseradish, egg, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into equal portions and shape them into small balls or croquettes.
3. In another mixing bowl, combine the flour and breadcrumbs.
4. Roll each croquette in the flour mixture until coated evenly.
5. Heat the vegetable oil in a deep-fryer or heavy-bottomed pot over medium-high heat.
6. Once the oil is hot, carefully add the croquettes to the oil using a slotted spoon. Fry until golden brown and crispy, about 2-3 minutes per side.
7. Remove the croquettes from the oil using the slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. Serve the croquettes hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Oil temperature for frying: 350°F (180°C)
Serving size:
Makes about 12 croquettes
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 1g
Cholesterol: 25mg
Sodium: 150mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Instead of rakfisk, you can use any other cooked and flaked fish.
- Instead of horseradish, you can use grated ginger or garlic for a different flavor.
Variations:
- Add chopped herbs like parsley or dill to the croquette mixture for added flavor.
- Use different dipping sauces like tartar sauce or aioli.
Tips and tricks:
- Make sure the oil is hot enough before adding the croquettes to ensure they cook evenly and become crispy.
- Use a slotted spoon to remove the croquettes from the oil to avoid burning yourself.
Storage instructions:
- Store the 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 (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a variety of dipping sauces for guests to choose from.
Garnishes:
- Garnish the croquettes with chopped herbs like parsley or dill for added color and flavor.
Pairings:
- Serve the croquettes with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted root vegetables
- Green salad with vinaigrette dressing
- Steamed broccoli or asparagus
Troubleshooting advice:
- If the croquettes are falling apart while frying, add more flour to the mixture to help bind it together.
Food safety advice:
- Make sure the fish is cooked thoroughly before adding it to the croquette mixture to avoid any foodborne illnesses.
Food history:
- Rakfisk is a traditional Norwegian dish made by fermenting fish in salt for several months.
Flavor profiles:
- The croquettes have a savory and slightly tangy flavor from the rakfisk and horseradish.
Serving suggestions:
- Serve the croquettes as an appetizer or snack for a party or gathering.
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Region: Norwegian