Crispy Shrimp and Potato Croquettes
Crispy Shrimp and Potato Croquettes
[Kid-Friendly Healthy Snack] Crispy on the Outside, Tender on the Inside Shrimp and Potato Croquettes
Introducing delightful croquettes that combine the soft texture of potatoes with plump shrimp and crunchy vegetables, making them a nutritious and delicious snack! Perfect for pickyeaters, these croquettes are a fantastic way to ensure your children get their daily dose of veggies without them even noticing. They’re also a great option for a quick afternoon treat or even as a savory accompaniment to a cold beer for dad. Enjoy a fun cooking session with your kids this weekend and create these irresistible croquettes together!
Ingredients (Makes about 30 ping pong ball-sized croquettes)- 8 small potatoes
- 1/2 broccoli
- 1/2 carrot
- 200g shrimp
- Pinch of salt
- Breadcrumbs, as needed
- All-purpose flour, as needed
- 1 egg
Cooking Instructions
Step 1
If using frozen shrimp, thaw them naturally by placing them in cool water or at room temperature. If using fresh shrimp, simply rinse them under water and pat them dry; no thawing is necessary.
Step 2
Place the washed potatoes, prepared broccoli, and carrot into a pot. Add enough water to cover them and boil until tender. It’s crucial to drain all the water after boiling for the best texture.
Step 3
Broccoli cooks quickly, so add it to the boiling water and cook for about 30 seconds after the water starts boiling. This will help maintain a slightly crisp texture while ensuring it’s tender.
Step 4
Drain the cooked broccoli well in a colander. While still warm, finely chop the broccoli. Chopping it while warm makes it easier to mash later.
Step 5
For the carrot, check for doneness by piercing it with a fork; it should go in easily. Once cooked, drain it thoroughly and then finely chop it.
Step 6
Place the finely chopped broccoli and carrot into a bowl. Having the vegetables prepped and ready in a bowl will make the mixing process smoother.
Step 7
Check the potatoes for doneness by piercing them with a fork; they should be very tender. Drain any excess water and let the steam escape.
Step 8
Transfer the drained potatoes to a large bowl. Mash them thoroughly with a fork or potato masher until smooth and lump-free. Mashing them while they are still warm will result in a creamier texture.
Step 9
Finely chop the thawed shrimp. If you prefer a bit of texture, you can chop them slightly coarser.
Step 10
Add the chopped shrimp, broccoli, and carrot to the bowl with the mashed potatoes. The colorful mixture already looks appealing!
Step 11
Add a pinch of salt to the mixture in the bowl to season. Knead everything together well until the ingredients are evenly combined. The starch from the potatoes will help bind the mixture.
Step 12
Shape the mixture into ping pong ball-sized balls. These bite-sized portions are perfect for children. Making them look appealing can also increase their interest.
Step 13
Gently roll each ball in all-purpose flour, coating it evenly. This helps the egg wash adhere better and ensures an even coating of breadcrumbs.
Step 14
In a separate bowl, whisk the egg, removing the chalazae. Have your breadcrumbs spread out on a plate or tray for easy dipping.
Step 15
Dip the floured croquette balls into the whisked egg wash, ensuring they are fully coated. This egg layer will contribute to the crispy texture when fried.
Step 16
Immediately after the egg wash, roll the croquettes in the breadcrumbs, pressing gently to ensure a thick and even coating. Make sure there are no bare spots.
Step 17
Your croquette balls are now fully coated and ready for frying. They look golden and appetizing already!
Step 18
If you don’t plan to fry all the croquettes at once, you can freeze the coated balls in an airtight container. When ready to eat, simply thaw them naturally and fry for a freshly made taste. This makes them a convenient make-ahead snack.
Step 19
Heat oil to 180°C (350°F). Carefully fry the croquettes in batches until they are golden brown and crispy on all sides. Avoid overcrowding the pan, as this can lower the oil temperature.
Step 20
Your crispy shrimp and potato croquettes are ready! Enjoy the wonderful contrast between the crunchy exterior and the soft, savory interior. They are best served warm.
