Enjoy Traditional Chinese Dishes at Home
Chinese cuisine – delicious and tender balls of mashed potatoes in a crispy breading. Croquettes are often used as a side dish with a main course or are themselves the main second course.
There are meat and vegetable cooking options, but the most popular are potato croquettes. They can be cylindrical, round, or spherical. Potato balls can be prepared for future use and frozen, and when the need arises, cook and serve.
According to the classics, croquettes are fried in deep fat, in a pan, or in a cauldron with a lot of oil. If you want to get a more dietary result, then you can cook the dish in the oven.
There are many nuances in the preparation of this simple recipe, without knowing which you can ruin the dish. Below we will tell you step by step how to make balls of mashed potatoes so that they are whole, beautifully shaped, crispy on the outside, and tender on the inside.
What is included into the Chinese dishes?
To begin with, make sure you have the following ingredients:
- Potatoes – 500 g.
- Chicken eggs – 3 pcs.
- Breadcrumbs – 75 g.
- Ground paprika – 1 teaspoon.
- Salt – 1 teaspoon.
- Grated nutmeg – if you like to add some taste.
- Refined sunflower oil – 500 ml.
What else to enjoy?
For croquettes, choose crumbly potatoes that do not boil over and do not absorb a lot of water during cooking. Wash and peel the tubers. Large cut into 2-4 pieces. Then put everything in a saucepan and cover with water.
Boil the potatoes until tender, and then drain the water. If the potatoes are very soggy, then they will need to be additionally dried at a temperature of 180 degrees in the oven or in an open pan over low heat.
Turn the cooked hot potatoes into mashed potatoes. To do this, use a crush. It is better not to use a blender. The crushed mashed potatoes should be homogeneous, without large lumps. If small ones remain – it’s okay, they won’t be felt.
In mashed potatoes, break two eggs. You will need the remaining egg to bread the croquettes. Add salt and sweet paprika. Mix the whole mass thoroughly until smooth.
The potato croquettes should now be formed. Using a confectionery syringe with a special wide nozzle with a diameter of 2 cm, you can make them in the form of cylinders 4-5 cm long. But it is easier to make it in the form of thick round cutlets or roll in the form of small balls in the size of a small chicken egg. Well-dried potato puree does not stick to hands and is easy to form.
Dip each ball into a beaten egg. And then thoroughly roll in bread crumbs. By the time all the potato croquettes are formed, heat the sunflower oil in a deep saucepan.
The optimum temperature for deep fat should be 170 degrees. Dip the croquettes completely in the oil. Only in this way will they warm up evenly, do not crack or spread. In 2-3 minutes the mashed potato balls will acquire a golden hue. They can be removed from the deep fat with a slotted spoon and transferred to a paper napkin so that the glass has excess oil.
Potato croquettes are ready! As you can see, the recipe is very simple, but it requires special care and strict adherence to the instructions.
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