Croquete De Carne
Submitted by Jake400
Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
40 minCroquete de carne is the snack bar staple you’ll find in every padaria and lanchonete across Brazil. Crispy on the outside, creamy and savory on the inside, and completely addictive.
Roast beef gets cooked down with onion, garlic, and tomato into a thick, seasoned filling bound with a milk-and-flour paste and an egg yolk. Once cooled, the mixture gets rolled into walnut-sized balls, double-dipped in egg and flour, then coated in breadcrumbs for a shatteringly crisp shell.
Drop them into hot oil and fry until deep golden brown. The contrast between that crunchy coating and the soft, meaty center is what makes these irresistible.
Serve as an appetizer with hot sauce, or alongside a fresh salad for a light meal.
Chef Tips
- The filling must be completely cool before shaping, otherwise the croquettes will fall apart in the oil
- The double dip in egg and flour is what builds that extra-crispy shell. Don’t skip the second coat
- These freeze beautifully before frying. Lay them on a sheet pan, freeze solid, then bag them up for frying straight from frozen
- Keep your oil steady and hot. If the temperature drops, the coating absorbs oil and goes soggy
Ingredients
Directions
Cook onion and garlic in hot oil until onion starts changing color.
Add tomato and cook to a paste.
Add ground meat, gravy and stir 5 minutes.
Season with salt and pepper.
Mix milk and flour and add to saucepan stirring until thick.
Stir in yolk and parsley off the heat.
Let cool.
Make balls a little smaller than walnuts.
Dip in beaten eggs.
Roll in flour.
Dip in eggs again.
Coat with breadcrumbs.
May be frozen at thiis point.
Deep fry in plenty of hot oil until golden brown.
Remove with a slotted spoon onto paper towels to drain.
Serve as an appetizer or with a salad.
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