Still remember pom pom potato, friends? Well, these variations. Less the same recipe given only stuffing quail eggs. Children find any really excited 'treasure' in dalemnya. Moreover, yesterday I keabisan quail eggs because dicemilin same mulu eneng baby. So ga all dough filled. Most stuffed quail eggs, some guns. Imagine the thrill of the Krucil it snugly find any treasure in the
palace pompom, hihi .. but despite the fitting dapet ga contents, they
tetep eat wrote and happy.
Pompom so that it does not break when fried, make sure to store the ready fried dough in the freezer first. A minimum of 1-2 hours. If yesterday I save semaleman. Lapis panirnya also twice, in addition to solid so also let more crisp. Fried in oil are many and heat, and once fried not a lot .. In my experience, if a many direct nggoreng usually then the fight in the palace pan then its contents scattered, wkwkwk ... Then turning only once. Better yet if deep-fry, so all submerged and no need to commute. Fry until yellowish, lift
Pom Pom Content Quail Eggs Potato or Potato Croquettes Cheese
Material
400 grams of potatoes, boiled or steamed or fried
100 grams of cheese, grated
2 tablespoons sweetened condensed milk (I skip)
salt and pepper to taste
+/- 22 hard-boiled quail eggs
Upholstery
bread crumbs to taste
1 egg, beaten off
the oil for frying
How to make
1. Puree the potatoes with a spoon or a pestle and mortar. Enter the grated cheese and stir well. Add salt and pepper. Taste and adjust to taste
Note: If using powdered milk or milk SKM, mix at this stage
2. Shape dough round, with a clenched-fist (grip while pressed) so solid, not easily broken when fried. Flatten, the content of quail eggs then round it off again
3. Dip into beaten eggs, roll into breadcrumbs. Could be repeated if you want a thicker skin. [I repeated 2x]
4. Store in freezer for 1-2 hours before frying [I semaleman]
5. Fry in hot oil rather a lot with medium-high golden yellow skin so quickly before it erupted and broke. Turning only once.
6. If you already are golden, remove and drain
Serve with ketchup or mayonnaise
good luck
Pompom so that it does not break when fried, make sure to store the ready fried dough in the freezer first. A minimum of 1-2 hours. If yesterday I save semaleman. Lapis panirnya also twice, in addition to solid so also let more crisp. Fried in oil are many and heat, and once fried not a lot .. In my experience, if a many direct nggoreng usually then the fight in the palace pan then its contents scattered, wkwkwk ... Then turning only once. Better yet if deep-fry, so all submerged and no need to commute. Fry until yellowish, lift
Pom Pom Content Quail Eggs Potato or Potato Croquettes Cheese
Material
400 grams of potatoes, boiled or steamed or fried
100 grams of cheese, grated
2 tablespoons sweetened condensed milk (I skip)
salt and pepper to taste
+/- 22 hard-boiled quail eggs
Upholstery
bread crumbs to taste
1 egg, beaten off
the oil for frying
How to make
1. Puree the potatoes with a spoon or a pestle and mortar. Enter the grated cheese and stir well. Add salt and pepper. Taste and adjust to taste
Note: If using powdered milk or milk SKM, mix at this stage
2. Shape dough round, with a clenched-fist (grip while pressed) so solid, not easily broken when fried. Flatten, the content of quail eggs then round it off again
3. Dip into beaten eggs, roll into breadcrumbs. Could be repeated if you want a thicker skin. [I repeated 2x]
4. Store in freezer for 1-2 hours before frying [I semaleman]
5. Fry in hot oil rather a lot with medium-high golden yellow skin so quickly before it erupted and broke. Turning only once.
6. If you already are golden, remove and drain
Serve with ketchup or mayonnaise
good luck
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