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Transform Your French Fries With This Easy And Tasty Oven-Baked Recipe

2.7K views · 18 reactions | Potatoes like you've never seen before | Potatoes like you've never seen before | By Ana's Recipes | Facebook

18K views · 586 reactions | Eggplant Croquettes - Cooking with Adelina The Eggplants are coming along nicely in my garden and eggplant croquettes will be on the menu as soon as... | By Adelinas Kitchen Dromana | Hi everyone and welcome to Adelinas Kitchen. Today we're going to make ah eggplants croquettes. One of my mum's fabulous recipes. And what I've got here is an eggplant which has been chopped and ah blanched for about five minutes. Then when it's cooled down I've squeezed it with a ah a chuck wiper. So all the ah excess ah liquid comes out and then chop it up finally but not too fine. So I've got a little bit of salt there. The seasoning I've got 100 grams of breadcrumbs pecorino cheese here. Okay. One eggplant chopped up basil and garlic. So I'm going to quickly mix this mixture and doesn't take that long. It's quite easily comes together. If you find that maybe your breadcrumbs it's a little bit too dry you can always add an extra egg or maybe an egg white or an egg yolk but this seems to work fairly well I think and it's all coming together. So we're ready to fry our Croquettes Okay so I'm going to wash my hands a little bit. Then turn the gas a little bit high. You don't want it too high. But you want it high enough so they cook very quickly. Because there's really nothing to cook. So if you let them cook for too long and lower temperature they'll start falling apart. So here we are. Little bit of mixture. Try and keep them as evenly as possible. So they'll cook evenly. And there we are. Again a little bit of mixture. Dampen your hands with a bit of water. It helps to hold them together. And squeeze them in your fist. Make a fist like that to hold it. And then just roll them. Mix the mixture as you go along. So everything combines really well. Again rinse your hand. We've got like our little assembly line there and I think it's very important to use it so that you can have everything there and then and it makes your life a lot easier and you don't go from one side of the other to the kitchen. So this is going to be quite quickly. The And that I need to cook a long time. So Here we are. It they look like they're not holding. Just a little bit of damping of the hand with with just a bit of water there. So they don't fall apart and almost finish Couple of more. There we are. Little bit more water. Very very simple. Very very basic. Some of these I can see they're starting to colour and I'm going to turn the gas down a little bit once they've got to that color on both side they're ready to go so just gently with just a fork. Okay. One more croquettes and we're done. And here we are. Last one. Now here we've got some that I just cooked before. So this is the colour you're trying to achieve. And I'm just showing you how much they are. Crunchy on the outside and soft in the middle. Beautiful. Bon appetit everybody.

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