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6. Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels. Transfer the croquettes to a platter and serve with lemon wedges.
Parmesan Bread Bites. If you're a fan of garlic knots, this recipe is basically the bite-sized app version, covered in gooey cheese, garlic butter, and fresh herbs. Sage and thyme are used here to ...
From salads such as salmon and dill salad and canned salmon potato salad to appetizers such as smoked salmon mousse and stuffed salmon avocados, to mains like salmon burgers with garlic yogurt and ...
A 17th-century recipe for croquettes (croquets) by François Massialot binds a filling of meat, truffles, marrow, bread crumbs, and cheese with egg, then breads and fries them in lard. They may be as large as an egg or as small as a walnut, and can be served as an hors-d'œuvre or as a garnish. [10] They are mentioned in a 1706 English dictionary.
Fried bread: United Kingdom: Triangular (usually) quarter or half slices of white bread fried in, traditionally, bacon dripping, and served on a plate with eggs, bacon, sausage, black pudding, beans and tomatoes as part of a traditional "Full English breakfast". Fried Coke: United States
Usually made by deep-frying paste made from ground fish, eomuk can be boiled with other ingredients to make eomuk-tang (어묵탕; "fishcake soup") or eomuk-jeongol (어묵전골; "fishcake hot pot"), stir-fried to make eomuk-bokkeum (어묵볶음), and put in various dishes such as jjigae and gimbap.
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