Fritters and croquettes, crispy and juicy 
 

 

sssSSH…grandma said:
For croquettes and fritters, deep frying is employed where much oil is used. The amount of oil used should be such as to allow the food to stay afloat.

Must use medium to high heat for deep frying, otherwise, the flour will retain too much oil. Fry it the same way you deep fry doughnuts.

You should also prepare batter with the correct constituency.
sssSSH...Grandma said: Batter should have a thick and yet flowing constituency, like that of a butter cake. Deep frying should be done over a medium heat. Fritters will absorb
much oil on low heat.

 

 








Crispy minced pork and vegetable curry fritters

Cook time 1 minute for each roll, serve 20

 

Ingredients for the curry:

  • 250 minced lean pork or beef

  • 1 cup diced potatoes

  • ¾ cup diced carrots

  • 2 dsp finely diced onion,

  • 2 pips garlic, finely chopped

  • 1 tsp ginger, finely chopped

  • 1 tbsp curry powder with 3 dsp water

  • 3 tbsp vegetable oil

  • Salt and pepper to taste

  • 1 cup water

Method for the curry:

  1. Heat oil., fry garlic, onion and ginger till golden.

  2. Add minced pork, fry for 5 minutes, add water, cover and simmer for another 10 minutes.

  3. Add potato and carrot, cover and simmer till curry is just dry.

  4. Place curry in plate and allow to cool slightly.

Ingredients for the fritters

  • 1 packet of spring roll skin or wanton skin, available from supermarket

  • Oil for deep frying

Method

  1. For every wanton skin pastry, put 1-2 tsp of curry ingredients: fold and seal the pastry with some egg white or corn flour water. Make about 20 rolls.

  2. Heat oil till fuming hot. Add 5 rolls, deep fry for 1 minute over high heat.

  3. Dish out and drain dry.

  4. Repeat for remaining rolls.

  5. Serve hot as pastry softens when cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  
 

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Crispy Dutch potato croquettes
(cooking time 7 minutes)
20 croquettes
sssSSH...grandma said: You may want to sprinkle some cheese on the hot croquettes to make the difference!

Ingredients

  • 600 g mashed potato

  • 50 g butter, melted

  • 1/2 tsp cumin powder

  • 2 egg whites, whisked stiffly

  • 1 tbsp bacon, chopped

  • 1 cup breadcrumbs

  • 4 tbsp blanched almonds, finely chopped

  • 1 egg, beaten

Method 

  1. Fry chopped bacon till golden, add onion, and continue frying till fragrant.

  2. Add seasoning and nutmeg.

  3. In a large bowl, mix mashed potato, salt, pepper;
    1 tbsp chopped almond, fried ingredients thoroughly. Add melted butter, beaten egg and mix thoroughly. 

  4. Divide into equal portions of 15 - 20 and roll into small croquettes. Dip in beaten egg and coat with bread crumbs and almond mixture.

  5. Deep fry croquettes in hot oil till golden.

  6. Drain well on absorbent paper.

  7. Garnish with greens.

  8. Serve hot with steaks, roast chicken.



 

 

Spicy squid fritter
 Frying time:
1 minute per squid
Serve 6

sssSSH... Grandma said:  
Use small squids for their tender meat.
Use hot oil and short frying time.
Ingredients
  • 500 g fresh squids
  • 3/4 cup corn flour
  • 2 slices ginger, smashed
  • 1/2 tbsp chili powder
  • 1/2 tsp turmeric powder
  • salt and pepper to taste

Methods

  1. Clean and remove the thin membrane
    of the squids.
  2. Marinate squids with pepper, turmeric, chili powder and salt. Let stand for 30 minutes.
  3. Toss squids in corn flour till well coated.
  4. Deep fry the squids in hot simmering
    oil for 1 minute.
  5. Dish out and drain dry before serving.
  6. Serve hot with chili sauce.

             Fritters and croquettes  1     2

  


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