2020-08-13 / test@t
Croquettes with bacon and cheese
Croquettes are snack balls made from minced meat or vegetables, boneless in breadcrumbs and deep fried. Croquettes originally appeared in France but quickly became popular in other countries. Croquettes are often prepared not only as an appetizer, but also as a side dish or as a strip food. It is important that they hit the table immediately, in the heat of the heat. Hot croquet - boring croquet.
- 800 g potatoes
- 150 g pizza mozzarella
- 30 g grated cheese (better parmesan)
- 100 g smoked bacon
- 1 clove of garlic
- ½ cup bread crumbs
- 2 tablespoons extra virgin olive oil
- 1 liter refined vegetable oil for deep fat
- salt, pepper to taste
STEP-BY-STEP COOKING RECIPE
Boil the potatoes in their skins. Let cool, peel and crush into a puree.
Put the mashed potatoes in a bowl, add 2 eggs, salt, pepper, mix well.
Chop the mozzarella and bacon into small cubes. Stir in a bowl.
From the resulting mass, separate a piece the size of a matchbox, roll it into a ball, then flatten it into a cake.
Place 1 tbsp in the center. bacon and mozzarella filling, close the tortilla so that the filling is inside, and slightly flatten on both sides, giving the balls the shape of cylinders.
Break the eggs into a bowl, add the breadcrumbs to a flat plate. Dip the croquettes first in the egg, then in the crackers, then again in the egg and crackers. Shake off the excess.
Heat the deep-frying oil to about 170C. You can check the temperature without a thermometer: if you throw a piece of bread into the butter, if it immediately starts to sizzle and brown in a couple of minutes, the butter is warmed up enough.
Deep-fry croquettes in batches until golden brown. Remove with a slotted spoon and immediately place on several layers of paper towels to remove excess oil. Serve hot.