Resep Kroket Kentang yang Renyah dan Lezat
(Deliciously Crispy Potato Croquettes Recipe)
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April 02, 2025
Laporkan Masalah
Bahan
-
500 grams Kentang
(Use starchy potatoes for the best texture.)
-
100 grams Tepung serbaguna
(For coating the croquettes.)
-
2 large Telur
(Beaten, for binding.)
-
150 grams Tepung roti
(Use panko breadcrumbs for extra crispiness.)
-
1 teaspoon Garam
(Sesuaikan dengan selera.)
-
1/2 teaspoon Lada hitam
(Freshly ground for flavor.)
-
2 tablespoons Chives
(Finely chopped, optional for flavor.)
-
500 milliliters Minyak
(For frying.)
(Use starchy potatoes for the best texture.)
(For coating the croquettes.)
(Beaten, for binding.)
(Use panko breadcrumbs for extra crispiness.)
(Sesuaikan dengan selera.)
(Freshly ground for flavor.)
(Finely chopped, optional for flavor.)
(For frying.)
Nutrisi
- Porsi: 4
- Ukuran Porsi: 2 croquettes (100g)
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 14 g
- Fiber: 4 g
- Sugar: 1 g
- Sodium: 400 mg
- Cholesterol: 60 mg
- Calcium: 20 mg
- Iron: 1.2 mg
Instruksi
-
1 - Boil Potatoes:
Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15 minutes. Drain and let cool.
-
2 - Mash Potatoes:
Mash the boiled potatoes in a large bowl until smooth. Season with salt, black pepper, and chives if using.
-
3 - Shape Croquettes:
Once the mixture is cool, shape it into small logs or balls, about the size of a golf ball.
-
4 - Coat Croquettes:
Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each croquette in flour, dip in egg, then coat with breadcrumbs.
-
5 - Heat Oil:
In a deep pan, heat the oil over medium heat until hot, about 180°C (350°F).
-
6 - Fry Croquettes:
Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
-
7 - Serve:
Serve hot with your favorite dipping sauce or enjoy plain.
Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15 minutes. Drain and let cool.
Mash the boiled potatoes in a large bowl until smooth. Season with salt, black pepper, and chives if using.
Once the mixture is cool, shape it into small logs or balls, about the size of a golf ball.
Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each croquette in flour, dip in egg, then coat with breadcrumbs.
In a deep pan, heat the oil over medium heat until hot, about 180°C (350°F).
Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serve hot with your favorite dipping sauce or enjoy plain.
Informasi Lebih Lanjut: Resep Kroket Kentang yang Renyah dan Lezat
Croquettes: A Crispy Delight
Croquettes are a beloved snack or appetizer that originated in France but have gained popularity across the globe. The UK has embraced this crispy treat, particularly as a pub snack. The beauty of croquettes lies in their versatility; they can be filled with a variety of ingredients such as meat, vegetables, or cheese, but our recipe focuses on the classic potato version.
History and Cultural Significance
Croquettes date back to the 18th century and are believed to have been created as a way to use up leftovers. The word 'croquette' comes from the French 'croquer', meaning 'to crunch', which perfectly describes the texture of these treats. In Britain, they are often served at parties, family gatherings, or as a comforting snack during cold weather.
Tips & Notes
- For added flavor, consider mixing in herbs or spices into the potato mixture, such as garlic powder or paprika.
- Ensure the oil is hot enough before frying to achieve that golden, crispy exterior. A kitchen thermometer can be helpful.
- Leftover croquettes can be reheated in the oven or air fryer to maintain their crispiness.
Enjoy these deliciously crispy potato croquettes on their own or with a tangy dipping sauce like garlic aioli or sweet chili sauce!
