Almond Croquettes
Almond croquettes are a delicious and easy-to-make snack that is perfect for any occasion. These crunchy and flavorful croquettes are made with almonds, flour, potatoes, and a few other ingredients, and they are a great alternative to traditional croquettes.
Serving Almond Croquettes
Almond croquettes are a versatile snack that can be enjoyed on their own or paired with your favorite dipping sauce. They are perfect for parties, picnics, and even as a midday snack.
Try dipping them in our Salmoriglio Sauce!
One of the best things about almond croquettes is that they are healthy and nutritious. Almonds are an excellent source of protein, healthy fats, and fiber, making them a great addition to any diet.
In conclusion, almond croquettes are a delicious and healthy snack that is easy to make and perfect for any occasion. So, the next time you’re looking for a tasty and satisfying snack, give these almond croquettes a try, and you won’t be disappointed!
Croquettes Recipe
Almond Croquettes
These Almond Croquettes are a great appetizer or side dish. they make a great snack and go well well with a variety of dipping sauces.
Ingredients
- 2 large potatoes, baked with their skin on
- 4 oz flaked alminds, chopped
- 3 eggs, beaten
- 3 egg yolks
- 2 garlic cloves, braised in olive oil
- 4 oz all purpose flour
- 2 tbsp flat leaf parsley
- Dash of grated nutmeg
- Vegetable oil, for frying
Instructions
- Ppour oil in a deep fryer and heat it to 350 degrees F. or use a deep skillet or pot
- Peel off the skin from the baked potatoes and process them with a potato ricer.
- Mash the flesh in a bowl, into a smooth paste and set aside.
- Add the braised garlic into the potatoes and mash the former before stirring it into the mashed flesh.
- Sprinkle a dash of nutmeg over them, followed by the parsley leaves and add the egg yolks; mix them thoroughly until well combined.
- Take portions of the potato mixture in your palm and shape them into small balls.
- Spread the flour on a flat plate and roll the balls on it to coat well; shake off any excess flour and drop them into a separate bowl of beaten egg.
- Spread the flake almonds in a separate plate and transfer the croquettes on it.
- Roll them and press them lightly so that the almonds stick to the balls and lower them into the hot oil.
- Fry the croquettes in batches, if necessary, for a couple of minutes or so, until they turn golden brown.
- Drain them off with a slotted spoon and transfer to a plate or bowl lined with paper towel to absorb any excess oil.
- Divide the croquettes into four serving plates and slice each of them into equal halves.
- Drizzle the prepared salmoriglio sauce over them and serve warm.
Last Updated on April 21, 2023 by Carleen
