2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Meatball is a traditional dish of national cuisine, which enjoys special respect in our country. The options are mainly with meat, but there are also vegetarian meatballs that are made from vegetables.
Zucchini meatballs are light and delicious, but especially popular are those of potatoes. They have as many fans as the traditional minced meat delicacy. Like most vegetarian dishes, it is also more difficult to prepare than its meat counterpart.
The greatest difficulty in the preparation of potato meatballs comes in heat treatment. The frustration of bursting potato meatballs when frying is a feeling that very often accompanies the first attempts at cooking. What is she like the secret of delicious potato meatballs, how are they prepared so that they do not disintegrate during frying, absorbing the aromas of smoking fat? Here is a promising recipe.
Ingredients: 1 kg of potatoes, 100 grams of cheese, 1 onion, 1 egg. Spices - salt, pepper, savory and others to taste. For breading: 2 eggs and flour.
Preparation of potato meatballs:
The potatoes chosen for the meatballs must be almost the same size to be cooked at the same time. Wash and place in cold salted water without peeling. All potatoes must be under water.
Boil the potatoes until ready. Peel a squash, grate it and squeeze the juice. Grated cheese, onions and spices are added to them. Add the egg and mix well.
Frying is done in a deep pan in which fat is placed in such an amount that the meatball is dipped at least halfway.
From the potato mixture meatballs are formed, which are then dipped successively in the beaten eggs for breading and then in flour.
Place in well-heated oil and fry on both sides until golden. During frying should not be stabbed with a fork, turn with a spatula.
The finished meatballs are taken out on kitchen paper and allowed to absorb unnecessary fat.
Serve warm with a garnish of lettuce or milk sauce. They are suitable for both main course and appetizer.
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