Here is Sunday comfort food
Very crunchy outside and soft and creamy inside, the potato croquettes Presented in this recipe are an explosion of taste and goodness.
With golden color thanks to the addition of a pinch of saffron In the dough, the Parmesan and the flour make the finger food more loved to the world of perfect consistency for a dip in boiling oil.
The real master’s touch, however, is the bakery of these croquettes, made of cornflakes crumbled, but not too much. The batter is the right compromise for a homogeneous and even more crunchy result.
Perfect to be fried, in this recipe the potato croquettes are cooked in air or oven fryer, so that they are lighter and more digestible.
Queens of the rotisseries, the potato croquettes are an appetizer or a delicious side dish to be enjoyed on every occasion.
For a more intense taste it is possible to add spices to taste.
Wash, peel and cut the potatoes, lexal in the water until they soften them.
Once cooked crushed and add flour, Parmesan, salt and saffron. Amalgama everything and shape of the sausages (Ungi the hands with a little oil to facilitate the operation). Prepare the batter with eggs, flour and a pinch of salt, pancotes in the breadcrumbs, dip them in the batter and then pass them in the crumbled cornflakes. Cook in air fryer or oven at 200 ° C for about 10 min.
