Cooking expert Ryuji's buzz recipe Time required : 25minutes
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- Potatoes (boiled and peeled) : 4 (500g)
- 無塩バター : 50g
- (A) salt : 適量
- (A) Pepper (white) : 適量
- (A) Nutmeg : 適量
- 卵黄 : 2個
- ロースハム : 60g
- 薄力粉 : 適量
- 溶き卵 : 適量
- ヴァミセリまたはカッペリーニ : 80g
- 揚げ油 : 適量
Cut the ham into small pieces.
Chop the cappellini finely and put it in a vat.
Roughly mash the potatoes with a masher.
Put the mashed potatoes in a frying pan and evaporate the water over low heat.
make the dough
Put 1 potato in a bowl and mash well with a masher again.
Add (A) and knead well.
Add the butter in two batches and mix well to emulsify.
Add egg yolks one by one and emulsify.
Add ham and mix well.
Taste and adjust (A) when you like.
Chill in refrigerator.
Prepare a vat containing flour, beaten eggs and cappellini.
Remove 2 from the refrigerator, apply oil to your hands and shape into a bale shape.
Dust the dough with flour, beat with egg and sprinkle with cappellini.
Fry the parsley in oil at 170°C, put it on a tray and sprinkle with salt.
Fry the croquettes in oil at 180°C.
Remove from the oil when it has a beautiful fried color.
・The amount is for 10 pieces.
・A series to learn from Georges Auguste Escoffier, the father of modern French cuisine.
・While the potatoes are still warm, do the steps up to step 2.
・It is characterized by being coated with vamicelli instead of bread crumbs and fried.
・Vamiselli is not available in the recipe, so cappellini is used instead. It's fun to use somen as a substitute.
・This is a recipe that puts ham in a potato croquette.
・Because it contains a lot of butter, if the dough is soft, chill it in the refrigerator while working.
・Mold the croquettes to your preferred shape.
・The contents of the croquette are cooked, so it should be browned.
・It has a completely different texture from bread crumb croquettes.
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