Croquettes are nothing more than fried pancake dough wrapped in savory stuffing. The patty is then breaded and fried, creating a crispy crust on the outside. However, it was during Christmas Eve the stuffing plays the most important role.
Christmas Eve croquettes require the preparation of a special filling. They cannot be filled with minced meat as usual. The filling should be fasteso that the dish becomes part of the Christmas Eve tradition.
It’s best to make mushroom stuffing for Christmas Eve croquettes. Dried forest mushrooms such as: porcini mushrooms, boletes. Combined with cabbage, they will create a perfect Christmas composition. People who prefer more delicate, slightly less traditional flavors can try it stuffing with mushrooms and cheese.
This recipe for Christmas Eve croquettes is really proven. Pancake rolls make the best ones, a the secret is the dough recipe. It makes the whole thing unique delicate and light. After each bite, our mouth fills delicious, traditional stuffing with cabbage and mushrooms. A real miracle.
Ingredients:
- 2 kg of sauerkraut,
- 2 bay leaves,
- 4 pieces of allspice,
- 3 pieces of whole pepper,
- 2 tablespoons of dried vegetables,
- 40 g dried mushrooms,
- 2 onions,
- sun,
- pepper,
- oil for frying.
Ingredients for the cake:
- 3 eggs,
- 1 1/2 liters of water,
- 1/2 l of milk,
- 1 teaspoon of baking powder,
- 1/2 kg of wheat flour.
Ingredients for the breading:
- 3 eggs,
- 2 tablespoons of milk,
- breadcrumbs.
First, start with the stuffing. Place the cabbage in a pot, flood her 1 liter of wateradd bay leaves, allspice, pepper, and vegetables. Mix everything, put on the gas and cook until soft. Dried mushrooms transfer to a separate pot, pour warm watercover and set aside at least 1 hour until swollen. After this time, mushrooms cook for about 30 minutes.
After cooking, place the cabbage on a sieve to drain excess water. After about 5 minutes extra press it in your hands. Chop the cabbage. Drain the mushrooms too, chop them finely and add to the cabbage.
Cut the onion into small cubes. Heat a small amount of oil in a pan and when it is hot, add the onion. Season it with salt and pepper and fry until golden brown. Contents of the pan add cabbage and mushrooms to the mixture. If necessary, season them with salt and pepper and mix. Set the finished stuffing aside.
In a separate bowl, place eggs, 1/2 l of water, 1/2 l of milk, baking powder and flour. Mix the ingredients for the cake using a whisk or mixer. Set the uniform dough aside about 5 minutes.
Heat some oil in a pan. For warm fat pour the dough in portions and fry the pancakes one by one until the mixture runs out. Remember that they cannot be very thin. Spread a portion of mushroom stuffing evenly on each pancake. Wrap them so that the stuffing doesn’t fall out on either side. So start by folding the sides and then roll the dough from the bottom up. We repeat the same with each pancake.
Place breadcrumbs in one plate and beaten eggs with milk in the other. Every croquet first dip in the egg and then in the breadcrumbs. Fry the croquettes in a pan with heated oil.
Ready, fried Serve Christmas Eve croquettes with cabbage and mushrooms warm with red borscht.
Christmas Eve croquettes are traditionally coated in egg and breadcrumbs. However, the breading will be even crispier if coated we will choose panko. It is a type of breading obtained from ground bread without crust. Its pieces are slightly larger, which makes them sticky after frying crispier. The taste is similar to the classic solution.
To make Christmas Eve croquettes as crispy as possible, you need them sfry in very well-heated oil. It is better if there is more fat in the pan. If it is not warm enough, the breading will absorb the oilit will become wet, soft and unpleasant in taste.
Source: Terazgotuje.pl
