Rabbit Bombs
⏳ Time
40 minutes + 45 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Rabbit Bombs
Ingredients
- Chicken Egg - 10 pieces
- Rabbit Fillet - 8.8 oz
- Lean Beef - 5.3 oz
- Thyme - 1½ spoons
- Dijon Mustard - 1.4 oz
- Cheshire Cheese - 3.5 oz
- Cayenne Pepper - ½ spoons
- Onion - 1.4 oz
- Milk - 1 fl oz
- Breadcrumbs - 5.3 oz
- Wheat Flour - 4.4 oz
- Rosemary - 4 stalks
- Carrot - 4 pieces
- Vegetable Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Drop eight room temperature eggs into boiling water, bring it back to a boil, reduce the heat, and simmer for another 4 minutes. Then, remove the eggs, gently tap the blunt end to create cracks in the shell, and immediately place them in a bowl of cold water with plenty of ice. Leave them for 15 minutes, then peel them directly in the water: start at the blunt end, where the air pocket is, to help lift the membrane. Be careful, as the eggs are soft (soft-boiled) and can easily break.
Step 2
Blend both types of minced meat and grated cheese in a blender until smooth. Then transfer to a stand mixer bowl, add thyme, mustard, cayenne pepper, chopped onion, milk, salt, and black pepper. Knead with the "hook" attachment until the meat mixture becomes sticky.
Step 3
Divide it into 8 balls, flatten each portion into a circle between two layers of plastic wrap. Remove the top layer of wrap, place a soft-boiled egg in the center of the circle, lift the edges of the wrap, and wrap the filling around the egg. Place the resulting egg bombs in the refrigerator for at least half an hour.
Step 4
For the batter, mix 75 g of flour, 140 ml of water, and half a teaspoon of salt. Add an ice cube and stir. Place in the refrigerator for 30 minutes. Before baking, add another ice cube.
Step 5
For the breading of the bombs, mix 50 grams of flour and a pinch of salt in one bowl. In another bowl, lightly beat the remaining two eggs. In a third bowl, place the breadcrumbs (dried). Remove the film from the bombs. First, roll them in the flour and shake off the excess. Then dip them in the egg, followed by the flour again (shake off a little to avoid clumping).
Step 6
Heat two frying pans with oil for deep frying to a temperature of 175–356°F. In one, fry the dough balls until golden brown and place them on paper towels to absorb excess oil. In the other, fry the rosemary and the carrots cut into quarters lengthwise, having first dipped them in an ice-cold batter.
Step 7
Serve the fritters with sautéed vegetables or celery puree. In addition to carrots, you can also sauté zucchini.
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