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shank croquette
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Cooked and shredded ham500 g
- Onion1 unit(s)
- Milk0.5 l
- Blonde1 unit(s)
- Wheat Flour1 cup
- Butter2 tablespoon
- Olive oil1 tablespoon
- Chili Pepper1/2 unit(s)
- Parsley3 tablespoon
- Garlic Clove3 unit(s)
- Salt and black pepper to taste
- For breading: egg3 unit(s)
- Breadcrumbs1.5 cup
- Wheat Flour1.5 cup
- Salt and black pepper to taste
- Oil500 ml
- In a pan, boil the milk with half an onion and the bay leaf. Remove the onion and bay leaf and set aside.
- In another pan, melt the butter and brown the other half of the diced onion. Add the garlic and pepper and sauté.
- Add the shredded shank to the sauté pan and mix. Gradually add the milk and flour, alternating between one and the other, and stirring well between additions to make the dough very smooth.
- Hit the salt, and cook for 5 minutes always stirring. When it starts to come away from the bottom of the pan (like the coxinha dough), turn off the heat, add the parsley, put it on a platter and let it cool.
- to bread Separate 3 bowls, in one place the eggs and beat slightly, in another the wheat flour and in the other the breadcrumbs. Season the 3 ingredients with a little salt
- Shape the croquettes into balls and coat them in the flour first, then in the eggs and finally in the breadcrumbs.
- Heat a pan of oil to 180ºC and fry the croquettes until golden.
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