{golden potato finger} (croquette potato)-You Are Foodie

By Sean
90

{golden potato finger} (croquette potato)

Seeing that there was gold bread bran, I bought a bag of bread bran and wanted to try the taste. It happened that there were fat white potatoes at home. Let's make a simple and delicious {golden potato finger}! It is crispy on the outside and soft on the inside. It tastes like cheese. It is not only a good appetizer, but also a common side dish on the western food table~~

Main Ingredients

White potato appropriate amount

Auxiliary Ingredients

breadcrumbs appropriate amount
flour appropriate amount
egg A moderate amount of

1. the potatoes should be thoroughly cooked before the mashed potatoes can be easily operated. If you want to taste more delicate, you can use a blender or filter repeatedly2. the ratio of milk to flour should be controlled better. If you are not sure, you can put the milk at the end to avoid that the mashed potato is too soft and does not take shape3. it is also important to control the oil temperature. If such golden bread bran is used, the fire should be slightly lower, or it will be fried black easily; Moreover, the frying time is also related to the amount of flour. If you put more flour, the frying time will be a little longerThe same sentence: the food won't lie, and the taste won't betray~Bon appetit

Step 1 . Prepare raw materials

Step 2 . Wash large white potatoes and boil them in brine

Step 3 . Peel potatoes and grind them into fine mashed potatoes

Step 4 . Put an egg yolk in mashed potatoes

Step 5 . Small amount of milk (butter can also be used)

Step 6 . Appropriate amount of flour and nutmeg powder (if you don't like the taste of nutmeg powder, you can leave it alone)

Step 7 . Stir in white pepper and salt

Step 8 . Prepare a bowl of egg liquid, bread crumb and flour

Step 9 . Take a proper amount of mashed potatoes and round them into a cylinder. First, wrap a thin layer of flour, then soak the egg liquid, and then wrap all of them with even bread bran

Step 10 . Heat the oil in the pot, fry the wrapped potato finger until golden, remove it and use oil absorbent paper to absorb the excess oil

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