Hellooo, dear world! How have you been? It’s Jojo again! It’s been a while since my last post. I’ve been busy with college and other stuff for the past few weeks. Sorry for the lack of post. A few days ago, I decided to make batches of croquettes because we were stuck at home due to heavy rain. The weather has been strange in SoCal. It’s raining cats and dogs one day and it’s sunny and warm the next day. oh, dear Mother nature, why are you so moody? The unpredictable weather just drains our energy, including Mason’s.
Aww…. our precious little prince
So, I thought, “Why not make something that is fuss free to snack on while watching TV?”. This recipe is quite simple and a batch (or two..) of them can last us a few days. Anyway, croquette is one of my favorite dishes. My mom seldom makes this, but I really really adore it. So.. this is my chance to make as many as I want *evil laugh*
PS: Oh, double the recipe. Just do it. Just like cookies, you can’t just eat 1.
You can shape them into any shape you like. I like ovals because that’s how our mom used to make them. Once they are shaped, rolled in beaten eggs and covered with breadcrumbs, you can store them in the fridge and take them out whenever you’re ready to fry them. They are best consumed within 3-4 days. We haven’t tried freezing them though. If you get the chance to make this recipe and freeze them, please let us know :) Great finger food for potlucks, family & friends gatherings, Super Bowl, Thanksgiving, etc. Try it! You won’t be disappointed!
Drooling yet? No? u-huh.. right..
Frans and I used to have problems boiling potatoes. They used to come out soggy and sticky until Mimi did some research. She found some useful tips from http://whatscookingamerica.net/potato.htm
1. Always start boiling potato in cold water than hot water
2. Important: Do NOT cool potatoes in cold water after cooking. This is why potatoes turn soggy.
3. To make fluffier potatoes (for croquette/mashed potato), after they are done cooking, pour all water and cover pot with paper towels and place the lid on top. After ten minutes, the towels will absorb all the steam and your potatoes will be dry and fluffy.
Serve: makes 18
- 700 g Russet potatoes
- 250 g Ground beef
- 4 Tbs All purpose flour
- 5 Tbs Condensed milk
- Salt & Pepper
- 1 or 2 egg/s
- Bread crumbs
- Oil for frying
- Boil potatoes until tender (about 20 minutes). Let cool and peel. *Note: Read tips above*
- Put peeled potatoes back into the pot and mash ‘em. *Good time to work those muscles for the summer *
- In another pan, stir-fry ground beef, add salt and pepper until cooked.
- Combine ground beef (3) to mashed potato (2).
- Over low heat, add flour and condensed milk to (4).
- When cooled, shape them as desired.
- Roll them into beaten egg and cover with breadcrumbs.
- Leave in fridge for approximately 2 hours to firm up before frying.
- Fry until golden brown.
- Serve with dipping sauce.
For dipping sauce:
- 2 Tbs mayonnaise
- 2 Tbs condensed milk
- Combine mayonnaise and condensed milk well, drizzle over croquettes.
- What are you waiting for? Dig in!