Special Potato Croquette Recipe

special potato croquette recipe delicious but still practical way to make the following to its conclusion so that you can get a satisfying dish. Therefore, in addition to the list of ingredients and how to make it, you also need to know the tips and additional explanation in the last paragraph. That way the end result of applying this recipe potato croquettes can be satisfactory.

Croquette Potato Special

Materials should be prepared to make or process recipe potato croquette delicious specials but practical:
1. 600 grams of potatoes, peeled, cut into pieces, fry until cooked, pounded until smooth.
2. 40 grams of milk powder.
3. 2 egg yolks.
4. Sugar, salt and pepper to taste.
5. 1.5 teaspoon nutmeg powder.
6. 50 grams of cake flour.
7. 4 cloves garlic, crushed, then chopped up finely.
8. 2 cloves onion, chopped until smooth.
9. 100 grams of chicken, chopped until smooth.
10. 150 grams of carrots, cut into small cubes.
11. 8 thread celery, chopped until smooth.
12. 50 milliliters of water.
13. 2 thread scallions, thinly sliced.
14. Cooking oil for sauteing and frying.

Material for coating
1. 4 eggs, beaten off.
2. 200 grams of flour bread.


Tips to make or prepare a special recipe of delicious potato croquette but practical:

1. Once washed, jerky chicken with lemon juice to remove the fishy smell.
2. Before mixing, it is advisable to wait until the temperature of mashed potatoes and sauteed carrots that have become normal to make it easier to mix it by hand.

How to make delicious potato croquette special but practical:
1. Heat oil for frying.
2. Saute garlic and onion until fragrant and cooked.
3. Add chicken, stir-fry until cooked.
5. Add water, cook until cooked carrots.
6. Enter the sugar, salt, pepper, nutmeg, celery, onion and flour, stirring until well blended, remove from heat and set aside until the temperature becomes normal.
7. While waiting for the normal temperature, add the egg yolk and milk powder into mashed potatoes, stir until well blended.
8. Add the potatoes that had been sautéed, stir again sampia blended.
9. Heat oil for frying.
10. Take a taste of dough that had been stirred into one, formed in such a way to be round or oval with a size according to taste.
11. Balur with beaten eggs, lift.
12. Balur back with bread crumbs.
13. Fry until cooked and yellow-brown, remove and drain.
14. The special potato croquettes ready to be served.