Potatic rockets with saffron and parmesan
Cooking Time45 m
Ingredients9
DifficultyMedium
The smell of saffron and nyrieved parmesan that meets hot, frazen potatoes is hard to say no to. These crisply fried potato roots are a simple snack that feels a little extra good at first chew. Perfect when you want to create something that goes fast.
Categories
Plock FoodYields
12PiecesCooking Methods
Panned
Ingredients
- Step: 1600 g fast potatoes
- Step: 21/2 st prep saffron (1/2 prep saffron equals 0.25 g)
- Step: 34 msk cornstarch
- Step: 41 tsk salt
- Step: 51 dl finished parmesan
- Step: 62 dl veteran
- Step: 72 st eggs
- Step: 82 dl panko
- Step: 9neutral oil to friction
Instructions
- Step: 1Scale and tear potatoes roughly. Press out of all the fluid and mix with saffron, cornstarch, salt and parmesan.
- Step: 2Press and shape to 12 small balls (for 12 pieces). Turn gently into flour, exhibited eggs and last panko.
- Step: 3Heat the oil in a pot to 170–180 °C.
- Step: 4Refrigerate until the croquets are golden 4-5 minutes. Let run off on a sheet of bars. Serve directly or heat later on a grid in the oven for 175 °C 5-10 minutes.
Näring
| Calories | 168kcal |
|---|---|
| Carbohydrates | 24g |
| Fat | 5g |
| Protein | 5g |
| Serving Size | 12st |
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