HidaMari Cooking Time required : 55minutes
Potato croquette｜Otel de Mikuni's recipe transcriptionお気に入りに追加
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- Potatoes (Baron) : 4 (500g)
- 無塩バター : 50g
- 卵黄 : 2個分
- (A) salt : 適量
- (A) Pepper : 適量
- (A nutmeg : 適量
- frying oil : 適量
- パン粉 : 適量
- オリーブオイル : 適量
Boil the potatoes with the skin on, then peel the skin while still hot and cut into small chunks.
Put it in a frying pan over low heat and crush it with a spatula to completely evaporate the moisture.
Put potatoes in a bowl and mash with a masher.
When the potatoes are completely mashed, add the butter and mix well.
Add (A) and mix well to adjust the taste, then add 1 egg yolk and mix quickly.
Add the remaining egg yolk and mix well.
Finally, taste and adjust the taste.
Divide the dough into 6 pieces.
Grease your hands with olive oil, remove the seeds, roll into balls and sprinkle with bread crumbs.
Shape the dough and fry in 180 degree oil.
When the seeds rise to the surface, turn them over, and remove them from the oil when they become golden brown.
・Series "Croquette" learned from Georges Auguste Escoffier, the father of modern French cuisine.
・Because it is simple, you can enjoy the pure and elegant taste of potatoes.
・Crush bread crumbs in a food processor to make French bread crumbs.
・When potatoes are cold, it becomes difficult to work with them, so mash them with a masher while they are still warm.
・Because the dough is soft, if it is difficult to shape it, it is good to cool it in the refrigerator once.
・Remaining egg whites can be used instead of olive oil to attach bread crumbs to the dough.
・Does not include time for boiling potatoes.
・It is the amount that can be made for 5 large (10 small).
・We recommend Pinot Noir from Alsace.
George George / Jojiro ch's person Time required : 15minutes
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 10minutes
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