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Shrimp Croquettes

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Ingredients
  Shelled shrimps 10 Ounce (300 Gram)
  Potatoes 4
  Butter 1 1⁄4 Ounce (30 Gram)
  Milk 7 Fluid Ounce (200 Milliliter)
  Eggs 2
  Nutmeg 1 Pinch, grated
  Breadcrumbs 1 1⁄4 Ounce (30 Gram)
  Flour 1 1⁄4 Ounce (30 Gram)
  Lemon 1
  Oil 1 Liter (1 3/4 Pint For Deep Frying)
  Salt To Taste
  Pepper To Taste
Directions

1. Peel the potatoes and cut into large pieces. Cook for 15 to 20 minutes in salted water. Drain and pass through the fine mesh of a vegetable mill. Add the butter, milk, nutmeg, 1 egg and the shrimps to the puree. Season and mix well. If the puree is too liquid, let it dry out over a fierce heat for a few seconds. Leave to stand for 15 minutes.
2. Place the flour in a dish, the breadcrumbs in another, and 1 egg, lightly beaten, in a third. Form the puree into small balls and dip each one in the flour, then in the egg and lastly in the breadcrumbs.
3. Heat the oil. Place the croquettes in a chip basket and plunge into the hot oil for 5 minutes. Drain on absorbent paper and serve with the lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Beating
Ingredient: 
Shrimp
Interest: 
Healthy

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