Merdeka.com – Of course most of you are familiar with snacks potato croquette. This snack is made with the basic ingredients of fried potatoes then mashed and mixed with various herbs. Starting from garlic, onion, salt, pepper, to nutmeg. This kitchen spice mixture can provide a savory taste and that fits perfectly with the soft texture of potatoes.
Usually, dough potato croquettealso added leeks which add to the texture of the croquettes more varied. Not only that, some other ingredients are also suitable for adding to the dough such as shredded chicken or beef. By adding some of these ingredients, you can add to the potato croquette dish more deliciously and differently than usual.
For those who want to enjoy delicious croquette snacks, you can try some of the following ways to make soft and savory potato croquettes. Several ways to make these potato croquettes are very easy. The materials needed are simple and easy to get. You can also add other ingredients to get creative with this recipe.
Snack potato croquette This is perfect to eat in the afternoon at leisure time after finishing activities. You can also enjoy this dish of potato croquettes with family or friends at home.
Launching from Liputan6.com and Brilio.net, here we summarize some ways to make soft and savory potato croquettes that can be your recommendation.
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Special Chicken Potato Croquettes
©iStock
Material :
- 1 chicken egg, beaten off for dyeing
- Just enough flour or breadcrumbs to cover the croquettes.
- Just enough margarine to saute the potato croquette filling
- 100 grams of chicken, boil until slightly cooked then chop roughly or cut into small small cubes.
- 1/2 tablespoon cornstarch, mix with 1/4 cup water and stir until blended
- 1/2 onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 spring onions, finely chopped
- 2 spring onions, sliced into small pieces
- 1/2 sweet corn stalks
- 1 carrot, cut into small cubes
- 1/2 teaspoon ground nutmeg
- Sweet soy sauce to taste
- Oyster sauce to taste
- Soy sauce to taste
- Sugar to taste
- Ground pepper to taste
- 100 ml of liquid milk
How to make peeled potato croquettes:
- Good quality potatoes are about 500 grams.
- Peel the outer skin then wash it clean so that the sap is lost and cut into squares so that it is easy and quick to cook when it will be fried later.
- Approximately 3 tablespoons of powdered milk. You can also replace it with 2-3 tablespoons of sweetened condensed milk (remove granulated sugar if you use SKM).
- Only 1 egg yolk is taken.
- Smooth nutmeg to taste or approximately 1/2 a small spoonful.
- Peppercorns taste according to taste or approximately 1 / 2-1 small spoon. It can be removed if the children really don’t like spicy.
- Iodized kitchen salt to taste, or approximately 2 small spoons.
How to make special chicken potato croquettes:
- The first step is to make the croquette skin dough, prepare a frying pan over medium heat and fry the cut potatoes until soft and cooked. Do not burn or dry too much so it will be easy to mash. Drain and allow to cool before further processing.
- After the fried potatoes are cold, mash the potatoes until they are completely smooth. Can use a collision from wood or if you have, you can use a food processor to make it faster.
- Take one container then pour the mashed potatoes and enter the other skin ingredients, such as powdered milk, finely ground nutmeg, ground pepper, sugar, ground pepper, table salt and eggs.
- Stir all the ingredients until they are completely blended and there are no lumps. Taste first and add salt if necessary and set aside.
- To make the filling for the potato croquettes, prepare a frying pan over low medium heat and add enough margarine.
- Add the chopped onions, shallots and garlic then saute and stir until you smell the aroma of sauteed seasoning.
- Put the chicken pieces or minced meat or croquettes in the pan then stir again briefly until all the ingredients are well combined and the chicken changes color.
- Stir in the carrots and sweet corn, stir and cook until the chicken and other ingredients are cooked.
- Pour in the sweet soy sauce, soy sauce, oyster sauce, sugar, pepper and ground nutmeg then stir briefly so that all the ingredients are evenly mixed.
- Pour in the liquid milk and cornstarch then stir again until all the ingredients are well blended.
- Cook and stir until it shrinks and thickens. Add table salt, sugar or other ingredients if the taste doesn’t fit your tongue.
- The third step is to make the croquettes, take enough skin dough and then flatten it neatly in your hands.
- Take the filling as needed (approximately 1/2 to 1 tablespoon) and pour it into the hand containing the skin mixture.
- Cover and shape the dough neatly then set aside. Repeat until finished.
- Take the croquette on top and dip it in the egg beaten until evenly distributed then roll it in a container filled with panir flour until smooth and all parts are evenly covered.
- Prepare a frying pan over medium low heat and add enough oil.
- Put the croquettes on top and fry until cooked and brownish yellow. Don’t forget to turn it back and forth so that it cooks evenly and doesn’t burn.
- Repeat until finished then drain.
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Beef Potato Croquettes
©iStock
Material :
- 1/2 teaspoon salt
- 1 tablespoon powdered milk
- 1/4 tsp ground pepper
- 500 grams of potatoes, steam, peel and then mash
- 1/4 tsp ground nutmeg
- 1 egg yolk
- The oil for frying
Coating Material:
- 100 gr of panko flour / panir
- 2 eggs
Material contents :
- 1 onion stalk
- 2 cloves of garlic (puree)
- 3 cloves of red onion (puree)
- 1 carrot, cut into small cubes
- 200 grams of minced beef / chicken
- 1/4 tsp ground pepper
- 3 tablespoons butter for sauteing
- 1 tablespoon flour, add water (for thickening)
- Sugar & salt to taste
How to make beef potato croquettes:
- Wash the potatoes, then steam them until cooked, remove from heat, peel the skins and then mash.
- Mix the potatoes, with milk powder, salt, pepper, eggs, stir until blended. Set aside.
- For the filling dough, heat margarine then saute garlic, shallot until fragrant. Enter the meat, wotel, mix well. Add water, salt, and ground pepper. Stir until blended, add the diluted flour with a little water. Remove and chill.
- Take 2 tablespoons of potato dough, flatten it on a plastic or greased hand then add the filling, cover.
- Take the croquet, roll it in panko flour or panir, then dip it into the beaten egg, roll it again in the breadcrumbs.
- Heat the oil until hot, then fry until brown (croquettes must be soaked in oil, a little oil can make croquettes break easily.
- Remove and drain. Serve with warm tea.
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Ragout Fill Croquettes
©2020 Merdeka.com/Instagram / @ susanna_prayoga
Ingredients:
- 500 gr potatoes, peeled, cut into cubes
- 1 egg yolk
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 sdm bread crumbs
- Cooking oil
He:
- Chicken + veggie ragout
- 1 egg, shake it off
- Bread crumbs
How to make ragout-filled potato croquettes:
- Fry potatoes until cooked (brownish yellow), drain, puree.
- Add egg yolk, salt and nutmeg powder. Stir well.
- Add bread crumbs, mix well.
- Shape the potato, add the filling, dip it in the egg, then roll it into the bread crumbs while pressing a little.
- Fry over low heat until brown, drain. Ready to serve with chili sauce or bird’s eye chilies.
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Dori Fish Croquettes
©2020 Merdeka.com/Instagram / @sillyfishindonesiabandung
Ingredients:
- 30 gr butter
- 100 gr onion, chopped
- 50 gr flour
- 200 ml of liquid milk
- 200 gr dori fillet, coarse chopped
- 1 sdt mustard
- 1/2 teaspoon salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 1 tsp sugar
- 2 parsley leaves
- 100 gr flour
- 1 egg, beaten
- 100 gr of bread flour
- The oil for frying
How to make dori fish croquettes:
- Heat the butter, saute the onions until fragrant and translucent. Enter the flour, stir until it is grained, then pour in the milk little by little, stirring evenly.
- Add the dori fish, mustard and other spices, mix well until the dori fish is cooked and the mixture is smooth. Remove, set aside to cool.
- Take a ball of dough, form long. Sprinkle into the flour, dip the beaten egg then roll into the bread crumb. Store at least 30 minutes in the refrigerator so that the breadcrumbs stick and the croquettes are denser.
- Fry in hot oil until golden yellow.
- Serve with mustard.
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Shrimp Potato Croquettes
©2020 Merdeka.com/Instagram / @ collection of cooking recipes
Ingredients:
- 500 grams of potatoes
- 250 gr (11-12 tail) of wet shrimp to taste
- 1 tablespoon fried onions
- 1-2 celery stalks, cut into pieces
- 3 / 4-1 tsp garlic powder / 3 garlic cloves puree
- 1/2 pepper powder to taste
- 1 / 4-1 / 2 tsp ground nutmeg to taste
- Salt and powdered broth to taste
- 1 egg, beat off
- 40-50 grams of low protein flour
- Breadcrumbs to taste
How to make shrimp potato croquettes:
- Fry the potatoes until cooked, puree while they are still hot and set aside.
- Add pepper, nutmeg, salt, broth and garlic to the potatoes, stir until smooth.
- Add fried onions, celery, mix well.
- Wrap the prawns that have been cleaned beforehand with the cake dough in a thin layer, so that the shrimp can be cooked later, leaving the tail. Continue until the shrimp runs out.
- How to fry, rub the shrimp into the flour, then into the last egg, roll the shrimp into the bread crumbs, fry the dough until golden yellow.
- Use lots of oil so that the dough can cook perfectly.
- Serve.
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