Potato Croquettes with Peppers

U.S.

Metric

Ingredients

Procedure

3

3

Small red bell peppers

1.

Halve the red and green peppers and place under a hot grill

3

3

Small green bell peppers

until the skin is black and blistered. Cool.

1 lb 7 oz

700 g

Potatoes, peeled

2.

Remove the skin and seeds, and cut peppers into i4-in.

1 oz

25 g

Butter, softened

('/¿-cm) dice.

1

1

Egg yolk

3.

Boil the potatoes and prepare a basic potato purée as

Standard Breading

explained on page 588.

Procedure

4.

Mix the peppers gently with the mashed potato, butter, and

egg yolk. Season well.

5.

With flour-dusted hands, shape the potato mixture into 36

balls. Set up Standard Breading Procedure (p. 143) and

bread the croquettes.

6.

Just before service, deep-fry the croquettes at 350°F (175° C).

rer serving:

Calories, 270; Protein, 6 g; Fat, 12 g (40% cal.); Cholesterol, 55 mg;

Drain well.

Carbohydrates, 34 g

i; Fiber, 2 g; Sodium, 240 mg.

waxy potato russet new potato all-purpose yellow-fleshed red-skinned blue-skinned, white-fleshed blue- or purple-fleshed fingerling solanine duchesse potatoes hashed

■ QUESTIONS FOR DISCUSSION

1. True or false: French fries made from fresh potatoes are always better than French fries made from frozen, blanched potato strips. Explain.

2. If mature, starchy potatoes are best for pureeing (mashed, duchesse, etc.), then why doesn't everyone use russets or Idahos,which are the starchiest?

3. Why is it not a good idea to put parisienne potatoes on your menu unless you are also serving a pureed potato product?

4. Many of the potato recipes in this chapter do not indicate what type of potato to use. For each of those recipes, indicate whether you would select all-purpose, russet, or waxy potatoes.

CHAPTER 1 9

Continue reading here: Legumes Grains Pasta and Other Starches

Was this article helpful?

0 0