Carrot croquettes, is a recipe for those occasions that children have a craving for a rich snack.
Learn more about Fernando Wilchss
Ingredients20 portions
Preparation
Chop the very fine carrot by hand or with a chopper.
Chop the onion and in a pan with oil, sauté it until it is well poached (semi-transparent), it will take about 7-10 minutes.
Add the carrot, cook about 5-7 minutes more.
Add the flour to the casserole and fry it for 5 minutes, stirring constantly with a spoon.
Add the warm milk, salt, pepper and nutmeg and set and stir with a few rods constantly over medium heat until it has a homogeneous and thick texture.
Pour the béchamel sauce on a plate, placing the film paper directly on the surface and take it to the refrigerator for a minimum of 4 hours.
Cut into carrot-shaped triangles, pass through flour, egg and finally through breadcrumbs, fry in hot oil. Let cool, form the croquettes, pass through egg and bread crumbs and fry in hot oil, letting them drain on absorbent paper.
Present with a leaf of parsley on top.
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