Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, whosayna’s croquettes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Fry each croquette in shallow oil until brown on all sides. This prevents the croquettes from crumbling while frying. They may be as large as an egg or as a walnut, and can be served as an hors-d'œuvre or as a garnish. Remove croquettes from refrigerator and roll in additional bread crumbs.
Whosayna’s Croquettes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Whosayna’s Croquettes is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have whosayna’s croquettes using 22 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Whosayna’s Croquettes:
- Prepare Potatoes
- Prepare Sweet Corn
- Make ready Cheddar/Cottage Cheese
- Make ready Chicken (cubes)
- Make ready Red Capsicum (chopped)
- Prepare Salt (as required)
- Get Black Pepper (pounded)
- Take White Pepper powder
- Get Chilli flakes
- Make ready Garlic (pounded)
- Prepare Onion (chopped)
- Take Batter:
- Make ready Milk
- Prepare Egg
- Prepare All Purpose Flour
- Prepare Salt
- Make ready Blackpepper powder
- Make ready Flour Mixture:
- Take All Purpose Flour
- Get Salt
- Get Baking Powder
- Get White Pepper
Croquettes in Spain are fried bechamel sauce fritters. They are a way to stretch leftovers by mixing them with creamy bechamel sauce (flour, butter/oil, and milk). Ham croquettes are the most popular variety in Spain, but others include chicken croquettes, mushroom croquettes, and spinach and pine nut croquettes. Dip the croquettes in the beaten egg and coat with breadcrumbs by rolling in the bowl.
Instructions to make Whosayna’s Croquettes:
- Croquettes: - In a pan put one tablespoon butter saute onion and add chicken and braise till done, keep aside. Boil and mashed potatoes, and add the rest and chicken too. Mix well make oblong tubes like croquettes and keep aside, make batter. - - Batter: - Beat all well and keep aside. - - Flour Mixture: - Mix all well
- How to make Croquettes: - Keep a rack on tray, cover each croquette in flour mixture, then dip in egg mixture and keep on rack, do same for all. - When done coat with bread crumbs and lay on tray
- And freeze for an hour or more till firm. Deep fry to golden colour and remove on strainer. Lay on platter with kitchen paper on it.
Ham croquettes are the most popular variety in Spain, but others include chicken croquettes, mushroom croquettes, and spinach and pine nut croquettes. Dip the croquettes in the beaten egg and coat with breadcrumbs by rolling in the bowl. Place the croquettes in the hot oil and fry quickly, in batches, turning several times, until golden and all the croquettes are fried. One of our quickest renditions yet, these Salmon Croquettes are made with canned salmon, eggs, buttermilk, cornmeal mix, self-rising flour, and a touch of garlic salt. For the best results, mix up your salmon batter a few hours before you plan to get cooking and place it in the fridge.
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