Causa Croquettes
Main Dishes | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
12
Description
Ideally, you should use real crab meat. So, if you are a lucky resident of a coastal city, go for the natural option; if you are not so lucky (just kidding!), regular (pseudo) crab sticks will do. We do not use olive oil because, firstly, we don't want any olive flavor, and secondly, you can easily go broke just on olive oil (STEP-BY-STEP PHOTOS HAVE BEEN ADDED IN THE PHOTOS — MAKE SURE TO CHECK THEM OUT!).
Ingredients
- Salad Potatoes - 7 pieces
- Crab sticks in brine - 7.1 oz
- Orange Bell Peppers - 1 piece
- Sweet Red Onion - ½ piece
- Peeled Cooked Shrimp - 5.3 oz
- Ground Black Pepper - to taste
- Paprika - to taste
- Chocolate eggs - 2 pieces
- Breadcrumbs - 10 tablespoons
- Vegetable Oil - 13 fl oz
Step by Step guide
Step 1
Wash, peel, and boil the potatoes. Cook in boiling water until tender, drain, leaving half a glass of potato broth, and mash, adding broth if necessary (it’s better to make this mash without milk and butter).
Step 2
Finely chop the red onion and crab sticks, mix with the peeled shrimp. You don't need to boil them beforehand. The main thing is that they are thawed and not too wet. Add ground paprika and black pepper to taste. Do not salt, as the sticks already contain a lot of salt; for the same reason, do not salt the mash.
Step 3
Cut the bell pepper in half, removing the stem and seeds. I usually roast the pepper before chopping, but this time it's better to use it raw. Blend into a puree. Add to the mixture of onion, shrimp, and crab sticks, and mix well.
Step 4
In one bowl, place the breadcrumbs, and in another, crack the eggs and whisk them into a light omelet.
Step 5
Take a small amount of the mash in your palm, shape it into a half-moon, make an indentation, place the prepared filling inside, and close it by rolling it into a ball (smooth the mash gradually from the bottom up, so you don’t have to take more and shape it on top).
Step 6
Coat the resulting croquette in the egg, then in the breadcrumbs. Repeat this process until all the mash and filling are used up.
Step 7
Heat the oil to 176°F. This is easy for me because my multicooker shows the heating temperature. If you are using a pot, to check if the oil is hot enough, drop a small piece of crab stick into it; if bubbles form and it sizzles, the oil is ready for frying.
Step 8
Place as many balls as will fit in the pot into the oil and fry until golden brown. If the oil does not cover the croquettes, simply turn them over to the other side. For each subsequent batch of balls, add a little fresh oil to the pot and wait for it to heat up. Prepare all the potato balls this way.
Step 9
Place on paper towels to absorb excess oil. Serve hot with other dishes of Peruvian cuisine.
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