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Banana croquette with cheese
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Plantain4 unit(s)
- Wheat Flour300 g
- Olive oil50 ml
- Half Cured Cheese300 g
- Saffron1 tablespoon
- Blonde Powder1 teaspoon
- White Pepper1 teaspoon
- Salt2 tablespoon
- Coriander (soak)1 unit(s)
- Sunflower oil500 ml
- Sanitize the supplies
- Put the plantain to cook with peel
- Let it simmer for around 20 minutes
- Meanwhile, make a broth with 300ml of water, saffron, salt, black pepper, olive oil and powdered bay leaf
- Let the broth boil a little and lower the heat.
- Remove the bananas from the peels, cut them into pieces and put them in a blender
- Put a ladle of broth to help beat
- Use a silicone spatula to help form the cream
- Return the mixture to the broth pan, stir well, add the wheat flour little by little
- The point is the same as the coxinha, when it is released from the bottom, it turns off
- Transfer the dough to a refractory to cool it down.
- Cut the cheese into cubes to stuff and the coriander to mix with the dough
- Prepare the frying square with the oil pan and a tray lined with paper towel
- Make a mixture of flour with water and salt to pass the croquettes
- Put the breadcrumbs in a bowl to finish the breading
- Knead the dough, add the coriander and shape it while still hot, put a medium cheese per ball to make it well filled.
- Dredge in the mixture and breadcrumbs, place in a refractory
- Heat the oil and do the match test, when it explodes you can start frying
- Fry little by little so as not to open, dry well and serve hot!
- 🌞 The cupcake goes very well with a pepper jelly
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